Lamb Vhura with Spicy Onions, Pomegranate Raita, and Coriander Chutney
By M&S Food
Published on 02 January 2024
Tony Singh’s celebration of lamb for Indian week on Cooking With The Stars, the cookery show brought to you by M&S Food, will become your go-to home-cooked weekend curry. The vhura are patties made from tender lamb mince mixed with aromatic spices and fragrant herbs, served with a traditional rich and spiced lamb russa garvey, and plenty of paratha for dipping. Simply top with pomegranate seeds, mint and coriander for jewelled bursts of fresh flavour. Tony Singh’s celebration of lamb for Indian week on Cooking With The Stars, the cookery show brought to you by M&S Food, will become your go-to home-cooked weekend curry. The vhura are patties made from tender lamb mince mixed with aromatic spices and fragrant herbs, served with a traditional rich and spiced lamb russa garvey, and plenty of paratha for dipping. Simply top with pomegranate seeds, mint and coriander for jewelled bursts of fresh flavour. Tony Singh’s celebration of lamb for Indian week on Cooking With The Stars, the cookery show brought to you by M&S Food, will become your go-to home-cooked weekend curry. The vhura are patties made from tender lamb mince mixed with aromatic spices and fragrant herbs, served with a traditional rich and spiced lamb russa garvey, and plenty of paratha for dipping. Simply top with pomegranate seeds, mint and coriander for jewelled bursts of fresh flavour. Looking for more lamb recipes? Look no further.
Time and servings
2 hrs 15 minsTotal time
4Servings
45 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 4 red onions, 3 sliced, 1 diced
- 1 tbsp mango chutney
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 175g coriander, chopped
- 3 chillies
- 3 limes
- 500g 10% fat Greek yoghurt
- 3 tbsp pomegranate seeds
- ½ tsp chilli powder, plus 1 pinch
- 2½ tsp fine salt
- 3 tsp cumin seeds, plus 1 tsp
- 12g dill, chopped
- 12g mint, chopped
- 25g fresh ginger, grated
- 1 lime, juice only
- 1 tsp caster sugar
- 100g plain wholemeal flour
- 300g plain white flour, plus extra for dusting
- 2 tbsp rapeseed oil
- 2 large brown onions, sliced
- 3 tbsp vegetable oil, plus extra for greasing and brushing
- 500g 20% fat lamb mince
- 6 tsp garam masala, plus 1 pinch
- 2 tsp ground cumin
- 100g unsalted butter
- 4 tbsp chopped tomatoes
- ¼ tsp ground turmeric
- 1 litre lamb stock
- 50g crispy onions
Method
Step 1
For the spicy onions: thinly slice 3 red onions and dice 1 chilli, put in a large mixing bowl with mango chutney, 1 tsp ginger paste, 1 tsp garlic paste, 15g chopped coriander and the zest and juice 2 limes, stir until well combined then chill until ready to serve.Step 2
For the pomegranate raita: put the Greek yoghurt, pomegranate seeds, ¼ tsp chilli powder, 1 tsp fine salt, 2 tsp cumin seeds and dill in a mixing bowl, stir together then season, cover and chill until ready to serve.Step 3
For the coriander chutney: put 50g chopped coriander, mint, ¼ tsp chilli powder, grated ginger, juice 1 lime, sugar, 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.Step 4
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 mins on low to make a soft but pliable dough. Cover with cling film and leave to rest.Step 5
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 sliced brown onions and some salt and freshly ground black pepper and sauté until golden brown. Remove from the heat.Step 6
Meanwhile, prepare the vhura. Grease an oven proof tray with oil. Dice the remaining 1 red onion and chop 1 chilli then put in a large bowl then mix in the 50g chopped coriander, lamb mince, 2 tsp ginger paste, 2 tsp garlic paste, 4 tsp garam masala, cumin seeds, 1 tsp ground cumin and 1 tsp fine salt.Step 7
Divide the vhura 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.Step 8
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, mix ⅛ tsp garam masala with the mild chilli powder and sprinkle over the dough. 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.Step 9
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 with a fish slice to evenly cook. 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.Step 10
Now back to the russa. Chop the remaining 1 chilli and add to the pan. Return the pan to the heat and add the chopped tomatoes, turmeric, then remaining 1 tsp garlic and 1 tsp ginger pastes, garam masala and ground cumin. Stir well and 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.Step 11
Meanwhile, heat the grill to its highest setting and cook the vhura for about 12 mins until cooked through. Leave to rest for 1 min before serving, then pour the lamb juices into the lamb russa sauce.Step 12
To serve, sprinkle the russa with the remaining half of chopped coriander. Serve the sauce with the lamb vrura, parathas, pomegranate raita and spicy onions.