Cringey Kitchen

Gluten free, dairy free things in the shape of food

Lamb Curry Dosa

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Chef K and I decided to do things a little different this week. We wanted to make a recipe without any plans when walking into the store.

In the style of a Chopped/Iron Chef/Guy’s Grocery Game/Food Network Show, we threw out a bunch of random main ingredient ideas and rolled the dice to pick which to use. We landed on Dosa Batter! 

I had a dosa for the first time in India a few years back and now I can’t get enough of them! I probably eat them at least once a month now. A dosa is similar to crepe or pancake that is made of fermented rice and lentil batter. The fermentation gives it a unique flavor. Traditionally it’s filled with a potato masala filling.

Chef K and I have seen the dosa batter at our local PCC all the time, but we’ve never used it before so we thought this would be a fun experiment.

I opted to pair my dosa with curry to keep the traditional Indian flavors, but with my own unique twist. The dosa batter reminds me of pancake batter, which reminded me of pancake art so I tried to get artistic with the batter. It kind of worked? Make whatever design you want!

Keep your dosa on your curry, not the floor,
Your favorite alternative chefs, K & T

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Lamb Curry Dosa

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

Curry

  • 1 tbsp olive oil
  • Salt and pepper
  • 1 pound lamb stew meat cubed
  • ½ onion diced
  • 1 red pepper diced
  • 1 clove garlic minced,
  • ½ tsp grated ginger
  • 1 cup Kashmiri curry
  • ½ cup coconut milk
  • 1 tbsp cornstarch

Mint Sauce

  • ½ cup mint
  • ½ cup cilantro
  • 1 clove garlic
  • ½ serrano pepper
  • 2 tbsp coconut yogurt
  • 1½ tsp lime juice
  • ½ tsp maple syrup
  • Salt to taste

12 ounce dosa batter

1 cup basmati rice, coked

Instructions

  1. Season lamb with salt and pepper.
  2. Turn InstantPot on Saute and add oil. Sear lamb cubes on both sides for a minute each. Next, add in chopped onions and saute for 2-3 minutes until they start to become translucent. Lastly, add in the peppers, garlic, and ginger and saute for a few more minutes.
  3. Add curry and coconut milk to the InstantPot and set InstantPot to Manual for 12 minutes.
  4. Let curry natural release for 10 minutes before releasing the rest of the pressure.
  5. Turn InstantPot back to Saute, whisk about ½ cup of the curry soup with the cornstarch. Then add the cornstarch slurry back to the InstantPot and let simmer until curry thickens.
  6. Combine all sauce ingredients in a blender and blend until smooth.
  7. Cook dosa per instructions on batter. For the cage look, just swirl batter into the shape you want.
  8. Assemble by placing curry on rice and topping with the dosa. The sauce can be on the side.