Slumdogs and samosas
04 Feb, 2010. 19 Comments. Leave a comment
Quick fix, mid week lamb pulao
We had Christmas, next a germ-infested mini Basu and then my grandfather passed away.
In the meantime, UK’s Channel 4 gave us Indian Winter. A classic example of how the Western media stereotypes India with one clean sweep. We are all slumdogs. Naturally.
The posters were enough to send shudders down my spine. A celebrity chef, most famous for the excessive use of the F-word squatting on a railway platform amidst turbans, saris and drums. Shame they forgot magic carpets, snake charmers and a couple of Maharajahs.
Then I saw the line up. There’s a Hindi movie or two. A building design TV presenter to tell us why slums are wonderful. And the chef will learn about the, hold your breath, staggering diversity of Indian food. Shock, horror, he also learns how to make a samosa from scratch.
Just for the record, I don’t know anyone who makes a samosa from scratch in India. But why invite an Indian to help the creative process? I could go on, but I couldn’t put it better than this or indeed this.
Perhaps someone should inform Channel 4 that there’s more to India than slums and samosas. Like this quick fix, mid-week lamb pulao. Soft and spicy, it’s anything but a bitter pill to swallow.
Feeds 2:
- 250gm basmati rice
- 250gm diced boneless lamb (neck fillets or shoulder work well)
- 1 large onion
- 4 garlic cloves
- 1 inch ginger
- 2 tbsp thick yoghurt (Greek or any other whole milk)
- Whole spices: 4 cloves, 1 bay leaf, 4 whole black peppers, 1 inch cinnamon
- Half tsp turmeric powder
- Half tsp chilli powder
- Half tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 2 tbsp flavourless oil
Finely chop or puree the ginger and garlic. In a bowl, mix together the diced lamb, yoghurt, turmeric, chilli and ginger garlic.
While it sits, slice the onion. Heat a large pan to high with a tablespoon of oil. When it’s hot, add the whole spices and as soon as they start sizzling fry three quarters of the onion for five minutes.
Now, mix in the meat and marinade, the coriander and cumin. Fry on the high heat for five minutes to brown the meat. If the masala mixture starts sticking to the bottom of the pan, just add a little hot water and scrape to release.
Next add half a cup of water, cover and leave the meat to cook on the high heat. You’ll need to stir every 5-10 minutes to make sure the meat doesn’t burn but this way it’ll be tender soft in half an hour. Woo hoo.
While the meat is bubbling away, cook the rice as you normally would. Or use my highly scientific method.
Sorry to know about your grandfather. But it’s nice to see a post from you after so long. Pulao looks delectable!
Sorry about your grandad! Doesn’t the stereotyping grate? I once bought this t-shirt for a cousin: it has tourists asking a snake charmer to do Vivaldi in some specific note/scale!
Hope mini Basu doesn’t catch germs again!
My condolences to you.
Hope little one is better, it’s been a pretty bad Winter so far. As much as we love the powder snow, ice and sleet are killers.
You must watch this Video @ Sandeepa’s, it’s bone chilling. Never mind the Samosas, it’s a horror for kids there.
Good to see your post though.
Good to see you Mallika. Hope Mini B is feeling better. Sorry to hear ’bout your Grandad, please accept my condolence.
Hello, nice to see you back!
Sorry to hear about your grandad. May he rest in peace.
I watched some of the Great Shouther’s escapades in India, and cringed all the way through. He looked positively uncomfortable! He was probably just trying to outdo Jamie who “only” went to America.
My condolences about your Grandad. What an awful start to the year.
Ignoring the ridiculous C4 Indian Winter thing in its entirity, what did you think of Slumdog Millionaire itself?
I enjoyed the story but… Not sure how to put it… I’ve never been to India (would love to go) but Vikram Seth and Arundhati Roy are among my favourite writers and I felt the India they portrayed wasn’t in Slumdog. Whether that India is similar to the real India, I don’t know though.
Anyhow, what did you think?
PS Hope the wee one is feeling better.
Hi. My heartfelt condolences. I lost my maternal grandmother too in Jan. Hope the little one is better now. What is her name.
Namesake – so nice to see a post from you after ages . Condolences on your granddad’s passing away . It seems like the end of an era ,Poor Mini B – how is she now ? Why make samosas from scratch when the neighbourhood mishtiwala does a better job anyway ?:p
My condolences to you and your family. Rice looks delicious.
Oh dear, that show sounds like a mess!
On a positive note, I love reading your blog and making your recipes – they make Indian cooking so easy! Seriously.
I am so sorry to hear about your grandfather, Mallika – my condolences! Maybe you should be on channel 4 and show them how it is really done! Give them a new perspective! Sounds like they desperately need it!
Sorry about your grandfather. This recipe looks delish. Have you made it with any other meat than lamb? As lamb is so expensive here in Bkk.
yummy this looks
Hi Mallika,
Wooo Hoo, youre back!! Condolences on your grandfathers passing and hope mini Basu is back to normal. This dish looks yummy, my family of carnivores will devour every last scrap of this one.
Dont stress too much bout the work/child guilt thing we all do it, but our little uns turn out fine and we just end up with more grey hairs!!
Thanks so much everyone for the wishes. Mini Basu is feeling better (and making me ill with exhaustion now)!
Wendy – I thought SM was entertaining nonsense.
Ping – I’ve tried it with Beef and it’s lovely too.
x
Hi, also love the Toy Story movies, super movie!
Hi Mallika,
“I don’t know anyone who makes a samosa from scratch in India”
Utter bollocks – ask any South Indian: most of us do! My mom still does, and so do I! You remind me of all those fake ultra Indians who are more “Indian” than Indians, and profess to be the authority on what is “Indian”! Grow up!
For the record, I thought Gordon’s “Great Escape” was highly enjoyable fare, and so are his recipes from the book! I am not ashamed of the India he portrayed.
(And by the way, I have been in the UK since 1993 – but still retain my Indian passport)
Hi! I’ve been reading your site for a while now and finally got the courage to go ahead and give you a shout out from Kingwood Texas! Just wanted to say keep up the excellent work!
hey….long time lurker/recipe try-outer, first time commenter….I was just wondering….isn’t this recipe for preparing lamb and rice separately? how is this a pulao?