Carly settled on Saturday night takeaway theme for our MIRL dinner, perfect for a night in with friends. In true Carly style, she made it ALL herself. If you’ve never tried making your own Indian dishes then you really should – they are amazing! Fragrant, warm, spicy and unbelievably fresh. No trace of any nasties.
I think it’s fair to say that Carly knows how to throw a brilliant dinner. Cue 8 adults, 10 children and two kittens – it all made for a lovely (noisy) night in with friends.
For the children, she made her classic Pepperoni Pizza which always goes down a storm with the children. For adults she made a warm and spicy Lamb Balti, tasty Chicken Tandoori and a gorgeous Vegetable Curry with aubergine and lentils. I ate a lot of the Vegetable Curry, it was perfection (thanks to our friends at Lennards of Covent Garden for the amazing veg box).
And, as with all good dinner parties – the guests all contributed too. Naan, Poppadum (freshly made at dinner by the newly crowned ‘Poppadum King’), Mango Chutney, Cucumber Raita and Kachumber Salad. Delish!
Spiced Vegetable Curry with lentils and aubergine
Poppadum courtesy of the newly acclaimed ‘Poppadum Man’
Watch this space for the recipe cards, they’ll be here really soon!
If you are looking for a curry to make this weekend, check this out. Full of fragrance and very simple to make, this gets the thumbs up!
For the main Dopiaza dish, I gently fried 500g of cubed lamb, 2 onions (quartered), a baby leaf, Cinnamon and green cardamom in 2 tbsp of oil and 20g of butter.
I turned the heat up high, for about 15 mins until the onions were really brown, soft and sticky.
Next up, I whizzed a chopped onion, 4 cloves of garlic and 1tbsp of fresh ginger in a blender along with some cinnamon, coriander, turmeric, green cardamom, black pepper and some cloves into a smooth (ish) paste.
I added this to the lamb and cooked for 5-7 mins until the water had evaporated.
Finally, I added 200ml of cold water, put a lid on the pan and simmered for about 40 minutes.
Whilst the curry was simmering away, I then made up the Riata dip. So simple! So tasty and very easy.
I blended mint leaves, a huge chunk of coriander, some green chilli, half of a lemon juice in with some yogurt. Done ✅
As a side dish I made Bombay potatoes. I part boiled some quartered potatoes, then gently fried them in oil with onions, cherry tomatoes, cumin, turmeric and chillies. I added a few splashes of water and then added spinach.
Now time for the Chapatis. I used Plain flour, olive oil and water and formed into a smooth dough. I left the dough mixture on the side for 5 minutes to prove and then divided into 8 pieces.
Then I rolled them into balls and flattened.
When I was ready, I heated a frying pan and lightly greased it. I cooked the Chapatis for 30 seconds on each side and then served everything up, garnishing with Coriander and some fresh chillies.
I’ll put the recipe card up as soon as I can. Give it a go 👍🏻