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 Onion Bhaji

25 10 2010

I was making  Indian food yesterday  and my brother asked me if I wanted him to pick up some onion bhajis from the takeaway in town on his way home from watching the Arsenal vs Man City game.

I said no of course as I don’t see the point in spending €6.50 for 3 super greasy over cooked bhajis when I can make dozens for far less money and with far more taste.

So here is my recipe for making delicious onion bhajis at home:

  • 100 g of gram flour (if yiou haven’t got gram flour then use plain white flour)
  • 2 large onions cut into thin strips
  • 1 medium sized red chili cut into thin strips
  • 1/2 tsp turmeric
  • 1/2 tsp cumin seeds (optional)
  • 1/2 tsp of garam masala
  • handfull finely chopped fresh corriander leaves
  •  pinch of sea salt
  • pinch of black pepper
  • 100 ml of water
  • 200 ml of rape-seed oil to fry

 

mix together the gram flour,onions, chilli,spices and seasonings

add the water to it, mixing it constantly, until you have formed a fairly thick batter

heat oil in a saucepan

using two spoons form the bhajis and place into the hot oil

ensure that there are no more than 2 bhajis in the pan at once or the temperature will drop

fry the bhajis until they are a nice golden brown colour and have a nice crisp texture

pat the fried bhajis with a kitchen towel to soak excess oil, if you aren’t eating the bhajis straight away they will keep perfectly well in a low  oven until you are ready.

These Bhajis are great by themselves but are even better with something to dip them in, personally I would make a nice raita to accompany them.








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