Lamb cutlet vindaloo, saag dauphinoise, chilli ginger ghee and mint frozen yoghurt

I love chilli. Who doesn’t love chilli? Who is crazy and ridiculous enough to dislike chilli? My wife actually. It’s not her fault. If you’re a spicy food lightweight to the extent that black pepper gives you the sweats, then let’s face it you’ve got no chance.

I’m totally the opposite. I crave capsicum kicks. Not necessarily the proper nasty temporarily wish to top myself so it can be all over type stuff. But whenever I see recipes that involve deseeding chillies, I get perturbed. I’ve been brought up to feel this way. It’s Dad’s fault, in his utter koreanness he used to snaffle raw ones like they were haribos.

rsz_dsc_0008

It was hairy for a while. I developed a skin condition called rosacea which basically makes my face look like the inside of a pomegranate whenever I go near alcohol or spicy food. As these are two of my favourite things, I can only think this was God’s pettiness for not believing in Him. For months I would eat hot food knowing with depressing certainty that shortly afterwards and for several days my face would resemble a baboon’s arse.

rsz_dsc_0010

But sometimes you have to stick two fingers up at fate/inherited medical conditions, be grateful for cover up make-up and just get on with it.

rsz_dsc_0016

So here’s my weekend curry treat to myself: hot and vinegary vindaloo sauce with lamb, balanced with creamy currypowdered spinach and potatoes, puddles of flavoured ghee (in a nod to gloriously greasy takeaway curries), and fresh slightly sweet mint frozen yoghurt.

rsz_dsc_0027

Lamb dauphinoise turned up to 11.

Ingredients: lamb, vindaloo sauce, potatoes, spinach, cream, milk, curry powder, garlic, ghee, chilli, ginger, mint, frozen yoghurt