Puri Bhaji

Deep-fried puffed wheat puris served alongside a dry potato subzi seasoned with mustard seeds and turmeric.

Ingredients

• 400g large prawns
• 2 cups naan bread
• a handful of crushed green cardamom pods
• 1 tsp red chili powder
• 3 tbsp ghee
• 2 cauliflower florets, chopped
• a handful of fresh cilantro, chopped
• lemon wedges, for serving
• 2 cups coconut milk
• a pinch of garam masala
• 200g green chilies
• plain yogurt, for serving

Instructions

1. 1

   Gather and prep the flattened rice (poha) and lamb shoulder, measuring everything out so it is ready to go.

2. 2

   Heat ghee in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and cauliflower florets, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the lamb shoulder, season with ground coriander, and cook until just done, about 25 mins.

5. 5

   Warm the flattened rice (poha) alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the flattened rice (poha) and spoon the cooked mixture over the top.

7. 7

   Drizzle with heavy cream and finish with a sprinkle of curry leaves.

8. 8

   Serve immediately while everything is warm.

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