We Aussies love lamb and pie, so it’s no surprise that we love this dish, from Chef KN Vinod of Indique in Washington, D.C. It won “Best Appetizer/Small Plate” during a DC Restaurant Week contest. On the plate, it has the look and structure of familiar British comfort food, but the aromas and flavors from an abundant mix of aromatic Indian spices tell the true story.
There are layers of authentic flavor here too, as the boneless Aussie lamb leg is first braised in a heady mix of spices like ginger, clove, cinnamon and cardamom, and then cooked again in coconut oil that’s been tempered with mustard seeds, curry leaves and strips of fresh coconut.
Even the potatoes on top bring flavor, with lots of shallots and some of the same spices as the tempering oil. As a small plate, it is a great example of taking something less familiar like lamb and putting it in a fun, familiar format.
Get the recipe here.