Wednesday, 4 March 2015

Rogan Josh






I recently bought lamb shoulder chop; from one recipe hop to another finally settle down with Rogan josh recipe which I found thru my Jamie Oliver's collection. A recipe that could never go wrong for everyone in the family that also include our little Abraham; he who enjoys Indian spices as much the adults do.






I love this recipe it brings out loads of flavors and I reduced the chili as I'm not looking anything way too spicy during this pregnancy as long it gives me a happy tummy; I'm glad and same goes to everyone :)



Ingredients:

3 inch piece fresh ginger, peeled and grated

8 cloves garlic, chopped

1 teaspoon turmeric

4 tablespoons natural yoghurt

1 teaspoon crushed black peppercorns

1 kg quality lamb shoulder, cut into big cubes

5 medium-sized red onions, halved

2 red peppers, halved and deseeded

4 fresh red chillies, deseeded

1 tablespoon green cardamom pods

½ tablespoon whole cloves

1 stick cinnamon

2 tablespoons coriander seeds

4 small dried red chillies

1 splash vegetable oil

2 teaspoons paprika

600 g tinned chopped tomatoes

½ tablespoon salt

Chopped mint, to serve




Method:

Mix your ginger and garlic together. Put them in a bowl that's big enough to fit all the lamb in. Add turmeric, yogurt and black pepper to the bowl and mix together. Tip the lamb into the bowl and stir it around until it's well coated with yoghurt and spices. Cover and leave for 2 hours in the fridge to marinate. ( You can leave it overnight if you plan to cook next day)

Preheat your oven to 170*C. Chop your onions and peppers, roughly and whiz them in a food processor with the fresh red chilies.

Put the pan you are going to cook the curry in on the medium heat and add the cardamom, cloves, cinnamon and coriander. Toast until they go a shade darker in color, then pour into a pestle and mortar and grind up with the dried red chillies.

Keep the pan on the heat and add a splash of vegetable oil. Add the whizzed onion, peppers and chilli paste from the food processor with the ground up spices and paprika.

Cook over a gentle heat for about 10 minutes. By now, lots of delicious curry smells will be coming out of the pot. Add the tomatoes, the marinated lamb and half a pint of water, and stir well. When the curry comes to the boil, add the salt, cover tightly with a lid and place in your preheated oven. You can basically forget about it now, as all the hard work is done. Just wait 2 hours and carefully take the pot out of the oven.

Taste it, and if it needs salt, add a little; if it's too hot, add a little yoghurt to cool it down. You can garnish with extra chilli, coconut and herbs. Serve with rice, your favorite Indian bread such as parathas, naans or chapattis, and loads of cold


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