M&S RECIPE INSPIRATION
Rosemary Shrager’s lamb paratha with mint yogurt and pakoras
Match the rich flavours of this lamb dish with our facon grabado malbec that is rich and smooth with plum and vanilla notes
Ingredients
For the lamb filling:
- ½ onion, finely chopped
- 250g lamb mince
- 60g unsalted butter
- 2 cloves garlic, finely chopped
- 1cm piece ginger, grated
- 1 tbsp chopped parsley
- 1 tbsp chopped fresh coriander
- ½ tsp ground cinnamon
- 1 tsp garam masala
- 5 cardamom pods
- Pinch chilli powder
For the paratha dough:
- 300g plain flour
- 1 egg yolk
- 20g caster sugar
- 1 tbsp butter, softened
For the mint yogurt:
- 400g full-fat natural yogurt
- ½ green chilli, finely chopped
- ¼ lemon, juice only
- 1 tsp caster sugar
- Handful mint, leaves picked
- Handful coriander, leaves picked
For the spicy tomato chutney:
- ½ tsp mustard seeds
- 1cm piece ginger, grated
- 1-2 green chillies
- 1 tsp garam masala
- 3 beef tomatoes, roughly chopped
- 3 cloves garlic, crushed
- 4 tbsp cashew nuts, roughly chopped
- 2 tsp tomato purée
- 1 tbsp brown sugar
- Handful coriander chopped, to serve
For the pakoras:
- 110g gram flour
- 1 ½ tsp garam masala
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 banana shallots, thinly sliced
- 1 courgette, finely julienned
- 1 medium potato, finely julienned
- 1cm piece ginger, grated
- 1 red chilli, finely chopped
- Handful coriander, chopped
Method
- First, make the lamb filling. Heat 1 tbsp olive oil in a pan and fry the onion until soft, then add the lamb mince and allow to brown. Cover and cook gently for 12 minutes. Add the rest of the ingredients, season with salt and pepper and allow to cool.
- To make the paratha dough, put all the ingredients into a bowl along with 1 tsp fine salt and 160ml water. Knead well for a minute or two, cover and leave to rest for 20 minutes.
- Cut the dough into four pieces, roll them into balls and flatten them with the heel of your hand to around 2-3mm. Put around 2 tbsp of the cooled lamb mix into the middle of each piece of dough, then close up the sides to make balls. Dust the balls with flour, then roll out carefully to around 1cm thick.
- Heat 2 tbsp olive oil in a non-stick frying pan and fry the parathas until crisp on one side. Flip over and repeat on the other side, then remove from the pan and set aside.
- To make the tomato chutney, heat 1 tbsp olive oil in a saucepan. Add the mustard seeds and allow to crackle for 1-2 minutes.
- Add the remaining ingredients apart from the fresh coriander and mix well. Cover and simmer for 15-20 minutes, stirring frequently, until the tomatoes have broken down and the sauce has reduced. When ready toserve, sprinkle with the fresh coriander.
- In a deep frying pan, heat a good glug of vegetable oil – enough to deep-fry the pakoras – to 190°C.
- To make the pakoras, put the gram flour into a bowl. Add 125ml water and mix until a thick batter forms, then season and mix in the dried spices. Add the remaining ingredients and mix again.
- Roll the pakora mix in your hands to make rough ball shapes. Deep-fry a few at a time in the heated oil until golden brown, turning them to cook evenly. Remove from the pan and drain on kitchen paper.
- To make the mint yogurt, put all the ingredients into a blender and blitz to a fine purée.
- Cut the parathas in half. Serve with the tomato chutney, pakoras and mint yogurt, sprinkled with any remaining coriander.
