Spice-Crusted Lamb & Gunpowder Potatoes
Spice-Crusted Lamb & Gunpowder Potatoes
Spice-Crusted Lamb & Gunpowder Potatoes
Spice-Crusted Lamb & Gunpowder Potatoes

Spice-Crusted Lamb & Gunpowder Potatoes

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Spice-Crusted Rack of Lamb with Mint & Coriander Chutney, Gunpowder Potatoes & Saag Paneer for Two

Veering away from the usual curry-and-rice options, this date night special is the best kind of fusion: Modern Indian cooking that makes the most of Irish produce. The star of the show is the half rack of lamb, bathed in a double cream marinade overnight then sprinkled with chilli, dried mango and fenugreek seeds before roasting. The gunpowder potatoes do exactly what they say on the tin, loaded with fresh green chillies, toasted spices and fresh spring onions. Last but not least is the quick-fried spinach and paneer; the best kind of greens.

Cooking time is under an hour plus marinating time. 

  • Half rack of lamb (4 chops)
  • Paneer
  • Double cream
  • Greek yogurt
  • Spinach
  • Ginger
  • Garlic
  • Green chillies
  • Fresh mint
  • Fresh coriander
  • Limes
  • Lemons
  • Kashmiri chilli powder
  • Dried mango powder
  • Chaat masala
  • Nutmeg
  • Fennel seeds
  • Fenugreek seeds
  • Cinnamon
  • Turmeric
  • Oil (preferably rapeseed, if not olive oil will do)
  • Salt
  • Black pepper
  • Butter
  • Dairy

At Bash we don't create original recipes, we adapt them from people who know better than us and aim to give credit where credit is due. The value we offer is in extensive recipe testing and ingredient sourcing. The recipes in this kit are adapted from the following:

  • The Spice-Crusted Lamb in this box is adapted from a recipe in Gunpowder, the cookbook from the London restaurant of the same name. For those comfortable with cooking Indian food and looking for some seriously interesting modern dishes (think rabbit masala), it's a fantastic resource.
  • The Gunpowder Potatoes are another gem adapted from the Dishoom cookbook from the restaurant of the same name. It's our favourite Indian cookbook. Probably our favourite cookbook full stop. If you're comfortable cooking Indian you'll want to start cooking at page 1 and work your way through it. 
  • The Paneer Saag is from Rick Stein's India, a collection of recipes from Indian cooks (both professional and home cooks) featured on his show. Recipes have been adapted or a UK audience so they're approachable, without too many hard-to-find ingredients. A great starting point for anyone just getting into Indian cooking.

Food processor/spice grinder (although some enthusiastic chopping will do in a bind)

Bash Boxes are delivered weekly in Dublin only, on Fridays between 11.30am - 6pm. Delivery costs €5.