Tuesday, March 07, 2017

Recipe of the week. Rogan Josh

Recipe of the week     Lynne has, over the years, adapted this recipe to our own taste, it comes from The Curry Club Indian Restaurant book and is unusual for home cookery in that it is made in two parts as it would be in a restaurant, which are then combined. We use a slow cooker for our curries; it does improve the flavours so much. You do need to start this curry well in advance, as it needs to marinate. You can adjust the heat if you like it hotter, this is quite mild. We often use lamb shanks, as we love the richness cooking on the bone brings; you will need about a kilo on the bone. Remove them and any fat before serving
Rogan Josh
700 g lean lamb, cubed - 115 ml plain yoghurt - 1 large onion roughly chopped - 5 cm fresh ginger, grated - 2 large cloves garlic   - 1 tin chopped tomatoes or 400 ml tomato passata - 8 t coconut oil - 1 T fresh coriander     
Spices 1: 2 green cardamom - 3 cloves - 5cm piece of cinnamon or cassia bark - 1/2 t turmeric - 1/2 t chilli powder or flakes (add more to taste if you like it hotter, Lynne adds a fresh chilli) 1 t ground coriander - 1 t ground cumin   
Spices 2: 1 dessert spoon garam masala - 2 t paprika – salt

Mix the lamb with the yoghurt, Spices 1 and a teaspoon of salt. Mix well and leave to marinate for 6 hours or overnight. Put the onion, ginger, garlic and tomato into a blender and purée. Put the oil into a pan and add the onion purée. Put the lamb into another pan without any oil. Cook both for about 20 to 30 minutes. Be careful of the tomato mix, it can bubble like lava. Add salt to taste and stir the meat occasionally to prevent it sticking. Combine the two mixtures and cook until tender. (we do this in our slow cooker on low for a few hours or you can put it into a casserole in the oven at 180C for an hour or till tender). Add more tomato passata or water if the sauce looks a little dry. When ready, add Spices 2 and the fresh chopped coriander . Mix well and a cook for a further 15 minutes. Adjust taste. Serve with basmati rice and sambals and chutneys
© John & Lynne Ford, Adamastor & Bacchus 2017
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