Britons are fond of Indian Foods. But most of us don’t know that more than 8 out of 10 Indian restaurants in the UK are owned by Bangladeshis. According to Wikipedia, now, as of today there are 8,500 Indian restaurants, of which around 7,200 are Bangladeshi.
I grew up eating curry with either rice or roti. My mother is a good cook. When I came to London, I know nothing about cooking. I used to call my mother in Bangladesh and asked for recipes and tips.
After working with recipes everyday (weekday of course!) at TMW agency, I could not stopped myself from publishing my own recipe. Less fuss, great taste.
Hope my non-Bangladeshi friends will find it simple and tasty too.
- 2 dried red chillies
- 2/3 fresh green chillies
- 1 teaspoon panch phoran seeds
- 3 teaspoon mild curry powder
- 2/3 green cardamom
- 1 black cardamom
- 1 bayleaf
- 2 large onions
- 1 inch piece of ginger
- small piece of cinnamon stick
- 1/2 tablespoon turmeric powder
- 5 tablespoons oil
- 1 kg lamb, cut into small pieces, washed
- salt to taste
- 2/3 potatoes, cut in small square pieces (optional)
- Grind the onions and ginger.
- Heat the oil in a pan and fry the panch phoran seeds.
- Once the nice smell starts coming out from the seeds, add the onion-ginger paste and fry for a minute.
- Add turmeric power and fry for another minute.
- Add salt, chillies, curry powder, cardamoms, bayleaf, cinnamon stick and fry for 2/3 minutes.
- Add the meat and stir swiftly.
- Add the potatoes and continue stirring for another 4/5 minutes until the meat is slight brown.
- Preheat the slow cooker and transfer the meat.
- Cook it for 3/4 hours for High or 6/7 hours for Low settings.
- Garnish with chopped coriander leaves.
- Serve with rich or roti.
- Add some water if it gets too dry.