Katchu

This dish was a spring classic in my childhood home, made at the first opportunity from young shoots of fresh green garlic. The vegetarian version I grew up with was a take on the meat version, made with raw ground lamb which was refrigerated overnight and ‘cooked’ by the heat of the raw garlic, ginger and lemon juice, almost like a marinade. This would be topped with sliced boiled eggs, garam masala and lots of freshly chopped coriander, then served almost like a main course pâté, drizzled