Spicing up supper time

Celebrity chef Cyrus Todiwala shares his new curry recipe using Scotch Lamb

The nights are drawing in as they say, and there’s definitely an autumnal chill in the air which means a desire to create warming, hearty food.

Celebrity chef, Cyrus Todiwala, has the very thing – a new recipe he created using Scotch Lamb which is full of flavour and spice.

The recipe, Khara Gos Ni Bir yani, is the chef’s take on lamb biryani and combines Scotch Lamb leg with a mix of spices, tomato, potato and rice.

If you want to impress guests, even when time is limited, it is a go-to dish.

Cyrus said: “This has to be one of my favourite lamb preparations for its simplicity and flavour.

“Its simplicity is perhaps what gives it the character and makes it a base dish that can be used in several other variations.

“For example, instead of potatoes you could add fried pieces of okra, squash or pumpkin.

“You can finish it with or without the rice and that is what makes it a unique dish that I myself grew up on.

“I a l wa y s u s e B r i t i s h l a m b w h e n preparing this dish in the restaurant or at home.

“W e ’ r e l u c k y t o h av e t o p - q u a l i t y producers supplying lamb with flavours that elevate the dish and complement the spices of India.”

His top tips for the recipe shared here include:

Cutting the fat and sinew off before cooking the lamb – you can ask your butcher or supermarket meat counter to do this for you.

For a traditional flavour, first boil your potatoes but finish them off by deep frying.

To make a garlic/ginger paste take roughly four cloves of garlic and a oneinch piece of ginger, peeled, and mix them together as finely as you can in a mortar to form a paste.

For extra flavour ask your butcher to cut some lamb bones for you as these can be added in during the cooking process.

Us i n g t h e b e s t - q u a l i t y , s e a s o n a l Scotch Lamb is something celebrated by industry bodies across the country, including Quality Meat Scotland (QMS), w h o h av e c o m e t o g e t h e r t o j o i n t l y provide consumers with the knowledge that, when they are cooking with lamb, they choose to make it with locally produced meat of the highest quality standards.

Lesley Cameron from QMS, said: “In the UK, we have access to some of the finest red meat, such as Scotch Lamb which is naturally reared on trusted farms to the highest-quality standards.

“Don’t be afraid to ask questions at your local butcher shop or supermarket meat counter to find out more about where your lamb is coming from.”

1½ tblsp coriander power 2-3 fresh tomatoes, chopped 2 large potatoes, cut into large cubes

BRITISH IS BEST: Cyrus Todiwala always uses British lamb in his restaurant and insists that Indian spices elevate the dishes.