Chef Shaffeen Jamal · Curry 2 U
PUDUCHERRY (FORMERLY known as Pondicherry) is a Union Territory located in the southeastern part of India. It was once a French colony, and French flavours and heritage, lifestyle and culinary influence still linger strongly in this region. Drawing on the traditional European lamb and mint combination, this dish adds crimini mushrooms, whipping cream and distinctly Indian spices.
Serve this dish family-style, or take it to work or school in a stainless steel tiffin container. Curry 2 U is an Indian fast-food restaurant on Granville Island, which sees thousands of locals and tourists every year. To reduce waste, Chef Jamal has been serving food in traditional reusable thalis and tiered tiffins, which saves 100,000 paper plates and Styrofoam containers annually.
Fried Onions
1 Tbsp ghee (or canola oil)
1 small yellow onion, in 1⁄8-inch slices
½ tsp chopped ginger
½ tsp chopped red chili pepper
½ tsp chopped garlic
FRIED ONIONS Heat ghee (or canola oil) in a frying pan on medium-high, then add onions and brown for 2 minutes. Stir in ginger, chili peppers and garlic and sauté for another minute. Reduce the heat to medium, allow to cook for 90 seconds then remove from the heat and set aside. Will keep refrigerated in an airtight container for up to 3 days.
Minted Lamb Chops
1 oz fried onions
2 Tbsp canola oil
1½ tsp finely minced garlic
1½ tsp finely minced ginger
5 Tbsp tomato paste
¼ tsp turmeric
1⁄8 tsp cayenne pepper
½ tsp ground cumin
½ tsp ground coriander
3½ Tbsp tamarind sauce
8 lamb chops, each 4 to 6 oz
7 Tbsp whipping cream
1 tsp ground mint
1 bunch fresh mint
MINTED LAMB CHOPS In a blender, purée onions, 1 Tbsp of the canola oil, garlic, ginger, tomato paste, turmeric, cayenne, cumin, coriander, tamarind sauce and ) cup water to a smooth paste.
In a large nonstick frying pan, heat the remaining 1 Tbsp canola oil on high. Add lamb chops and brown on one side for 2 minutes. Turn chops over and brown for another 2 minutes. Using tongs, transfer chops to a plate and drain and discard any liquid from the frying pan.
Return the frying pan to medium-high heat. Stir in the spicy paste mixture. Add lamb chops, coat them evenly with the paste and cook for 15 to 20 minutes, or until lamb is cooked to your liking. Reduce the heat to low, add whipping cream and ground mint and simmer for 3 minutes. Season with salt to taste. Arrange chops on a large serving platter, garnish with fresh mint and serve.