I came across a Michelin Plate winning chef’s recipe for Lamb with spicy potato cakes and rogan sauce recipe by chef Dayashankar Sharma who is a well seasoned chef and is from multiple Michelin stared restaurants. The food came out delicious. I made the recipe with cod and changed up the recipe slightly because the spices and heat of the original recipe was too strong for me. The thing that I changed the most was that I didn’t fry the potato cakes….I added an egg instead and just cooked them off in the oven….I feared that the seasoned mashed potatoes would fall apart in the pan while frying……….and I don’t need the extra fat anyway…….. Other changes I made might be due to typos…….I LOVE VERY SPICY and VERY FLAVORFUL food but this recipe came out too over seasoned and too spicy even for me so I mellowed it some. I made a simple roasted cod in the oven that I made up a spice blend based on the flavors the chef put into the lamb. I only used a few pinches of the spice seasoning to flavor the fish and it came out delicious.

The original recipe only made 4 potato cakes from 8 oz of potatoes……you can adjust to your preference. My idea of portion size may differ from your idea of portion size. I got 4 meals out of it so far and it’s looking like I’ll get another two from the sauce and potato cakes but I note that I only eat 2-3 small potato cakes a dinner.

Ingredients for up to 6 portions

12 oz potatoes – cooked, peeled, mashed – potatoes

1 pinch cumin seeds – toasted – potatoes

1 Tablespoon – ginger – grated – potatoes

1 Tablespoon cilantro – chopped – potatoes

4 chili peppers – chopped (or to taste) – potatoes

1 egg – lightly beaten – potatoes

sea salt to taste – potatoes

non stick spray – pan for potatoes

2 Tablespoons canola oil – sauce

pinch cumin seeds – sauce

1/2 cinnamon stick – sauce

1 Tablespoon fennel seeds – sauce

2 teaspoons chili powder – sauce

1 teaspoon ground turmeric – sauce

2 teaspoons ground coriander – sauce

1 teaspoon gram marsala – sauce

1 pound onions = sliced extra thin and rough chopped – sauce

1 pound tomatoes – chopped – sauce

1 Tablespoon ginger – grated – sauce

1 Tablespoon garlic – ground to paste – sauce

pinch of saffron – bloomed in a Tablespoon of boiling water – sauce

cilantro – to finish

Directions

Set oven to 400 degrees F

Spray a baking sheet with non stick spray.

Mix the potato, cumin seeds, ginger, cilantro, chili peppers, egg and salt well. I made 16 little balls of the potato mixture and flattened them some into small patty shapes. In the middle rack of the oven they took 20 minutes on one side and 15-20 minutes on the other side.

While they were cooking I made the sauce

On medium heat add the canola oil. When it seems hot add the cumin seeds, cinnamon, and fennel seeds and heat till you hear it crackle. Then add the onions and heat till the onions turn golden brown. (around 20 minutes)

Add ginger, garlic and heat till golden. Then add chili powder, turmeric, coriander, gram marsala and salt. Cook 2 minutes. Add tomatoes and heat till oil separates. Remove from heat. Add the saffron liquid. Blend till smooth.

If you want to make a spice blend for a little pinch of flavor on a protein here is how I made it. 1/4 teaspoon ground turmeric, 1/4 teaspoon chili powder, 1/2 teaspoon ground coriander, 1/4 teaspoon granulated garlic, 1/4 teaspoon ground ginger, small pinch saffron. (I also added a small amount of fresh crushed sea salt and fresh ground black pepper and finished with fresh cilantro. (I just used a frozen Cod….Sprinkled it with olive oil and a couple pinches of the spice blend. It only took around 15 minutes in a 350F oven)

A SPECIAL THANKS!!!!!! to chef Dayashankar Sharma for sharing this amazing recipe so I could come up with what I got here.