Rogan Josh Keema Loaded Fries

Method

1. Pickled onions: slice the red onion very thinly, toss with the vinegar, sugar and salt and leave for 20 min. It turns bright pink and stays crunchy.

   Add in this stepRed onion ½White wine vinegar 2 tbspSugar 1 tspSalt (for pickling) 1 pinch

2. Preheat the oven to 220 °C. Cut the unpeeled potatoes into 1 cm batons, rinse in cold water to wash off the starch, then dry them very thoroughly with paper towels. Toss with the oil and salt, spread in a single layer on 1 lined baking tray(s) and bake in the oven for 30 min, turning once halfway (and swapping the trays round if using two), until golden and crisp.

   Add in this stepFloury potatoes 500 gVegetable oil (for the fries) 2 tbspSalt (for the fries) ½ tsp

   oven

3. While the fries bake, melt the ghee in a 24 cm pan over medium heat, fry the lightly crushed cardamom pods for 20 seconds, then add the finely chopped onion and cook for 5 min, until soft and light golden.

   Add in this stepGhee 1½ tbspGreen cardamom pods 2Onion ½

   medium heat

4. Turn the heat up to medium-high heat, add the lamb mince and fry for 7 min, breaking it up with a spatula, until no pink remains, the liquid has evaporated and it is browned in places. Add the grated garlic and ginger, Kashmiri chilli, fennel and ground ginger and stir for 1 min until fragrant.

   Add in this stepLamb mince 240 gGarlic cloves 2Fresh ginger 8 gKashmiri chilli powder 3 tspGround fennel 1½ tspGround ginger ½ tsp

   medium-high heat

5. Take the pan off the heat, stir in the yogurt a spoonful at a time, then add the water and salt and simmer over medium-low heat for 9 min, stirring, until moist but not runny. Stir in the garam masala and pick out the cardamom husks.

   Add in this stepPlain yogurt (for the keema) 60 gWater (for the keema) 100 mlSalt (for the keema) ½ tspGaram masala ½ tsp

   medium-low heat

6. Mint yogurt: mix the Greek yogurt with the finely chopped mint, lemon juice and salt. Spoon it into a piping bag or freezer bag and snip off a corner for neat drizzling.

   Add in this stepGreek yogurt 120 gMint leaves 8 gLemon ¼Salt (for the mint yogurt) 1 pinch

7. Pile the fries on a large platter and spoon over the hot keema. Zigzag over the mint yogurt, top with the drained pickled onions and coriander and serve at once, while the fries are still crisp.

   Add in this stepFresh coriander 5 g