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 180⁰C 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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