Tuesday

Madhur Jaffrey's Rogan Josh

My new obsession is Indian food after watching a few episodes of Madhur Jaffrey's Curry Nation. To my luck I found one of her cookbooks on the bookshelf, one that my parents apparently used to use before I was even born! I had a read and then decided we were having Rogan Josh for supper. After a few hours I'm still feeling so good for having this; its just so hearty, spicy and comforting. You can also alter the hot factor to this dish without compromising on flavour or colour, just decide your own ratio of paprika to cayenne pepper. I did ever so slightly adapt her original recipe; I ommitted the 1 tsp salt just to be healthier and added 2 more tbsp of yogurt since I had a lot of cayenne pepper! Serve it with basmati rice, greens and an aubergine side dish.


Ingredients

2 x 2.5cm cubes of ginger
8 garlic cloves
4 tbsp + 275ml water
10 tbsp vegetable oil
900g boned meat from lamb shoulder or leg
10 cardamon pods
2 bay leaves
6 cloves
10 black peppercorns
2.5cm stick of cinnamon
200g finely chopped onions
1 tsp ground coriander
2 tsp ground cumin
4 tsp bright red paprika
1 tsp cayenne pepper (makes a hot curry!)
8 tbsp plain natural yogurt
a sprinkling of garam masala
freshly ground black pepper

Cooking
  • Take the ginger, garlic, 4 tbsp of water and combine into a paste (use a food processor or fine grater and stir them together)
  • Brown the lamb in a wide, heavy pot over a medium/high flame with the 10 tbsp vegetable oil
  • Remove the browned lamb from the pot, set aside and add the cardamon pods, bay leaves, cloves, peppercorns and cinnamon stick in the same hot oil, stir for 30 seconds
  • Toss in the finely chopped onions and fry for 5 minutes until medium-brown
  • Add the ginger-garlic paste, stirring for 30 seconds followed by the coriander, cumin, your chosen paprika-cayenne pepper ratio, salt (if you wish) and stir for 30 seconds
  • Put the the browned meat back into the pot and stir for 30 seconds
  • 1 tbsp at a time, add the yogurt; stirring in between each addition
  • Fry the curry for 3-4 minutes before pouring in 275ml water and stirring to combine everything
  • Bring to the boil, cover, turn the heat to low and simmer for 1 hour to slowly cook and tenderise the lamb
  • Take the lid off, turn the heat up and allow the excess liquid to evaporate to give a thick and rich sauce
  • Sprinkle the garam masala and freshly cracked pepper before serving