Homemade Rogan Josh

28 10 2010

The other night was curry night at home; I knew straight off the bat that I was going to make my chana masala, onion bhajis, bombay potatoesflat breads and the lemon pickle that Jamie Oliver made recently in 30 minute meals.

What I didn’t work out quite so quickly was what I was going to make as a meat dish.

I hadn’t been going to make a meat dish and had been going to do a nice vegetable dish instead but my brothers were adamant that they needed meat.

Now my tastes run towards the far hotter and spicier end of the scale and I normally make myself a vindaloo or a phal, I knew that these wouldn’t be welcomed with open arms so decided to make my take on Rogan Josh instead.

Traditionally Rogan Josh would use lamb but it is equally good with beef or chicken as well.

Ingredients (4-6servings):

1kg of diced lamb (beef or chicken also work well)

400g tinned tomatoes/tomato concasse

3 large onions

5 cloves of garlic

3″ piece of ginger

7 green cardamom pods

1 medium-sized chilli (you can add more if you want)

a bunch of fresh coriander

3tsp dried coriander leaf

3tsp garam masala

1 1/2tsp coriander seeds

1 1/2tsp cumin seeds

1tsp paprika

1tsp turmeric

1tsp black mustard seeds

1/2tsp ground nutmeg

1/2tsp mace

1/2tsp asafoetida

 Method:

  • mix the dried coriander with the meat and a small drizzle of olive oil, set aside and leave until it is needed.
  • chop the onions into a fine dice and sweat in a saucepan for 30 mins
  • peel and chop the garlic and ginger finely, and continue to soften for a further 20 mins
  • add the cardamoms, coriander seeds, mustard seeds and cumin seeds to a dry pan and heat until the seeds start to pop, add these to the saucepan along with the paprika, turmeric, garam masala, nutmeg, mace and asafoetida making sure to stir everything together well.
  • empty the meat and coriander mixture into a pan and brown off.
  • add the meat to the main saucepan and use some stock or water to deglaze the frying pan, add the juices etc to the saucepan.
  • stir in the chopped tomatoes/tomato concasse and the chopped fresh coriander and chopped chillis. Leave to simmer for at least 90 minutes.

Serve with basmati rice and your choice of accompaniments.

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Homemade Bombay Potatoes

21 03 2010

  Whilst I am in the mood for jotting down recipes here is my take on one of my absolute favourites, Bombay potatoes, they are the perfect accompaniment to go with any curry be it meat or vegetable based. They are very easy to make and the fresh flavours are great, it tastes a million miles away from the local curry house version!

I am a bit of a chilli fanatic so I tend to really ramp up the heat on this however if you aren’t keen on heat you can  cut back on the fresh chillies or even leave them out all together and use just the chilli powder instead

Ingredients:

3 tbsp vegetable oil

1 red onion finely diced

2 spring onions

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp ground coriander

1 tsp garam masala

1 tsp chilli powder

3 tsp amchoor (dried mango powder)

2 red chillies finely sliced (you can de-seed the chillies if you want to hold back on the heat)

1 thumb size piece of fresh ginger –  peeled and finely chopped / grated

6 good sized waxy potatoes, peeled, parboiled and cut into cubes about an inch square

4 knobs butter

4 tomatoes

fresh coriander leaves, roughly chopped

Method:

Heat the oil in a pan and fry the spices off the spices for a few minutes.

Add the chopped onion and fry until softened and slightly browned, now add in the chopped chilli and ginger

Add the butter, then the potatoes, making sure they are completely coated in the spicy mixture.

Cook for about 10-15 mins on a medium heat, then stir in the tomatoes and the coriander.








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