M&S recipe inspiration
Lamb vhura with paratha, spicy onions, pomegranate raita, coriander chutney and lamb russa
Short of time? Instead of making the paratha from scratch, why not enjoy with M&S roti?
Ingredients
- 3 red onions, thinly sliced
- Zest and juice of 2 limes
- 1 tbsp mango chutney
- 1 tsp M&S ginger paste
- 1 tsp M&S garlic paste
- 12.5g coriander, chopped
- 1 chilli, diced
For the spicy onions
For the pomegranate raita
- 500g M&S 10% fat authentic Greek yogurt
- 3 tbsp M&S pomegranate seeds
- ¼ tsp chilli powder
- 1 tsp salt
- 2 tsp cumin seeds
- 12.5g dill, chopped
For the coriander chutney
- 50g coriander, chopped
- 12.5g mint, leaves only, chopped
- ¼ tsp chilli powder
- 25g ginger, grated
- Juice of 1 lime
- 1 tsp caster sugar
For the paratha
- 100g plain wholemeal flour
- 300g plain white flour, plus extra for dusting
- 100g unsalted butter
- Pinch garam masala
- Pinch mild chilli powder
- 2-3 tbsp vegetable oi
For the lamb russa
- 2 tbsp rapeseed oil
- 2 large brown onions, sliced
- 1 tsp M&S garlic paste,
- 1 tsp M&S ginger paste
- 1 chilli, chopped
- 4 tbsp chopped tomatoes
- 1 tsp ground cumin
- ¼ tsp turmeric
- 2 tsp garam masala
- 1 litre M&S lamb stock
- 50g crispy onions
- 12.5g coriander, chopped
For the lamb vhura
- 50g coriander, chopped
- 500g M&S Minced lamb 20% fat
- 2 tsp M&S ginger paste
- 2 tsp M&S garlic paste
- 1 chilli, chopped
- 1 red onion, diced
- 4 tsp garam masala
- 1 tsp cumin seeds
- 1 tsp cumin powder
- ½-1 tsp fine salt
- Vegetable oil, for brushing
Method
- Put all of the spicy onion ingredients in a large mixing bowl, mix well and chill until you're ready to serve.
- For the pomegranate raita, mix all the ingredients together and season. Set aside.
- For the coriander chutney: put all of the ingredients along with ¼ tsp salt and 3-5 tbsp water into a food processor and blitz to a bright green chutney (add more water to loosen if needed). Check the seasoning and set aside.
- Start the paratha: Put the flours and ½ tsp salt in the bowl of a free-standing electric mixer with a dough hook attachment and gradually add 250ml warm water. Continue mixing for about 5–7 minutes on low to make a soft but pliable dough. Cover with cling film and leave to rest.
- While the dough is resting, start the lamb russa: Put the oil in a medium pan set over a medium heat. When hot, toss in the onions and some salt and freshly ground black pepper and sauté until golden brown.
- Meanwhile, prepare the vhura. Grease an oven proof tray with oil. In a large bowl, mix all the ingredients together. Divide the mixture into 18 pieces. Rub some vegetable oil into your hands so the vhuras don’t stick and roll each piece into a meatball. Flatten into a small patty and brush the tops with oil. Put the vhura on the baking tray, cover and chill until ready to cook.
- Meanwhile, back to the paratha: Divide the dough into 8 equal pieces and shape each piece into a ball. Flatten to a disc and roll out on a lightly floured surface until each piece is 15cm diameter. Spread the discs with 60g butter on the edge nearest to you, sprinkle with a pinch of garam masala and chilli powder. Flip the edge over the butter and roll it up. Squish together to make a long sausage shape and roll it up into a snail. Dust with flour and roll again into a 15cm diameter disc.
- Heat a frying pan over a medium-high heat with a splash of vegetable oil, fry until coloured and add 20g butter, then flip, colour and add a further 20g butter. Press down on the edges with a clean kitchen cloth. The bread should puff up and be flecked brown, which is the sign it is ready to eat. Transfer to a plate lined with kitchen paper while you make the next one. Keep warm.
- Now back to the russa. Add the remaining ingredients, except the stock, crispy onions and coriander, and stir well. Fry for a minute or so, then add the stock and crispy onions. Turn up the heat until the oil starts coming to the surface - this indicates the spices have been cooked out. The liquid should reduce by half.
- Meanwhile, heat the grill to its highest setting and cook the vhura for about 12 minutes until cooked through. Leave to rest for a minute before serving, then pour the lamb juices into the lamb russa sauce.
- To serve, sprinkle the russa with the chopped coriander. Serve the sauce with the lamb vrura, parathas, pomegranate raita and spicy onions.
