The Chilli Standoff

In the end – we came third. A podium finish! Not quite the first place we were hoping for, but against such food legends as Lucky Chip (1st) – with their slow-cooked chilli with bone marrow and vanilla butter – and Will Yates‘ (2nd) complex rare-breed chilli (stalwart Will was undaunted by a potentially broken hand), third place was a proud achievement. (We were just a touch sad that Salim did not get to do his victory dance.) And even before the results were announced, it was already a first-class day out, in the company of some of the best names in the food business (Gizzi Erskine, Angela Harnett, Tom Parker-Bowles…). All proceedings were helped along by plenty of ale (from Texas – or Hackney), a chota-peg of tequila, chocolate-chilli gelato, and a meringue s“kiss”.

(A great – and somewhat more objective! – write-up of the event can be found here.)

And really – what could we have called it, but Slumdog Chillionaire? For anyone that’s still hankering after it – you can recreate it at home. And we may even serve it up as a special one day soon.

DISHOOM’S “PODIUM” SLUMDOG CHILLIONAIRE RECIPE 

Ingredients & Quantity

Oil 20ml

Bay leaves 1

Chopped onions 200g

Chopped tomato 400g

Garlic puree/minced garlic 30g

Ginger puree/grated ginger 20g

Salt ½ tsp

Coriander powder 1 ½ tsp

Cumin powder ½ tsp

Deggi mirch (red chilli powder) 1 ½ tsp

Turmeric powder 9gm

Rajma (dried kidney beans) 200g

Cooked Lamb Boti Kabab, chopped 300g

Fresh coriander, chopped Handful

Lime 1, in wedges

Crispy fried onions 4 tbsp

1. Soak the rajma overnight in cold water. Drain the water and replace with fresh water, then bring to a boil
2. Heat the oil and add the bayleaf, and then add the ginger and garlic paste. Saute to a nice golden brown
3. Add the onions and cook until browned
4. Add all the spice powders, including salt
5. Add the chopped tomatoes and cook for a few minutes
6. Add the boiled rajma and cook until the mixture thickens
7. Then add the lamb boti chunks in the rajma
8. Serve garnished with chopped coriander, a squeeze of lime and crispy fried onions, and some buttery fried bread.
   
   LAMB BOTI KABAB RECIPE

We used this as the meat in our Slumdog Chillionaire – but it’s very good indeed on its own, straight from the grill.

Ingredients & Quantity

Lamb leg, boneless steak, cubed 500g

Ginger paste 25g

Garlic paste 15g

Deggi mirch (red chilli powder) 1/2 tsp

Ginger juice 5ml

Salt pinch

Lime juice 15ml

Oil 25ml

Greek yogurt 250ml

Garam masala powder 15g

Red chilli powder 5g

Coriander stalks, finely chopped 25g

• Pat the lamb dry with a paper towel and prick the chunks with a fork. Squeeze out any moisture from the meat
• Mix all the other ingredients for the marinade. Add the chunks of lamb and refrigerate for at least 8 hours
• Skewer the chunks an inch apart and grill on a high heat for 3 minutes and turn. Cook for another 2 minutes
• Baste with melted butter and then grill for another 3 minutes before serving hot.