Monday, 7 September 2009

Oh What a Curry Night......Part One

Sharing, talking, laughing and friends. Food and eating isn't just what we need to sustain life. It can be what makes life fun, enjoyable and fulfilled. Some of the best times you can have, is when you get great friends and family together. Prepare some great food, sit together and share.


So last week was one of those times when good friends where able to get together over some good food. Food that you can share is always best. Something you can all dip into. Something that is informal and relaxing. There are many different types of cuisines and foods that are ideal for sharing, and Indian is one of them.

It was also the ideal time for me to show Kim how to make a Chicken Korma...from scratch. None of this paste from a jar or ready made sauce. The real thing. But you can't just have one dish when sharing, so the question was what else to do. Lamb Rogan Josh is one of my favourite curries, especially when it is cooked slow and long so the lamb just melts in your mouth. So I couldn't resist but do that one.

Whenver I order an Indian takeaway, I always want to order lots of different dishes, but can't becuase there would be too much for me to eat. I always end up missing out on Bombay Potatoes, so these had to be a must. They are such a comfort food, especially on an autumnal evening or winters night. I always need to have naan bread with a curry. To mop all those lovely spicy juices and sauce. I currently have a 'thing' for garlic and coridaner naan bread - so I wanted to have a try at making those.

When ever you make a Lamb Rogan Josh there is one golden rule. It must be cooked long and slow. So that the lamb is ever so tender and melts in your mouth. Nothing can be worse than getting a bit of tough chewy lamb in a curry. This recipie is actually adapted from a Jamie Oliver one, from his Ministry of Food book. It's one of the best Rogan Josh recipes I have come across. Below is the Lamb Rogan Josh and Garlic and Coriander Naan recipes. I'll post the Chicken Korma and Bombay Potatoes ones tomorrow.

Rogan Josh Paste

2 cloves Garlic
Ginger, thumb sized piece
75g Roasted Peppers (from a jar)
1 tbsp Paprika
1 tsp Smoked Paprika
2 tsp Garam Masala
½ tsp Sea Salt
2 tbsp Groundnut Oil
2 tbsp Tomato Puree
1 fresh Red Chilli
1 tsp Turmeric
Coriander, small bunch
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Black Peppercorns

1. Toast the black peppercorns, cumin and coriander seeds in a dry pan for a few minutes until they are golden brown. Remove from the heat, place in a mortar and pestle. Grind until fine.
2. Peel the Garlic and Ginger and roughly chop.
3. Place all ingredients into a food processor and whizz until you have a smooth paste.

Once you have made the paste, you can crack on with the curry.

Rogan Josh Curry


800g Shoulder of Lamb, boned
2 medium Onions
1 fresh Red Chilli
Ginger, thumb sized piece
Coriander, small bunch
Groundnut Oil
knob of Butter
4 Bay Leaves
2 tbls balsamic vinegar
1 x 400g tin Chopped Tomatoes
800ml hot Chicken Stock
Rogan Josh Paste (see above)
2 handfuls Red Lentils

1. Cut lamb into 3.5cm cubes. Peel, halve and finely chop your onions, finely slice the chilli, peel and finely chop the ginger. Pick the leaves from half the coriander and set them aside. Chop the remaining coriander including stalks.
2. Put a large casserole pan on a medium heat with a few tablespoons of oil and the butter. Add the onions, chilli, ginger, coriander and bay leaves. Cook for 10 minutes, stirring occasionally, until the onions have softened and browned.
3. Add the lamb, season and cook until lightly browned.
4. Add the balsamic vinegar and cook for two minutes, put the Rogan Josh paste in and cook for a further two minutes.
5. Pour in the tomatoes, stock, lentils and stir well. Bring to the boil, then turn the heat down low and simmer for 1½ hours. Check regulary to ensure nothing is sticking to the pan or drying out (add water if necessary).
6. Serve when meat is tender with the coriander leaves sprinkled on top.


Garlic and Coriander Naan Bread

150ml warm Milk
2 tsp Golden Castor Sugar
1 x 7g sachet Fast Action Yeast
450g Plain Flour (you may need extra)
½ tsp Salt
1 tsp Baking Powder
2 tbsp Vegetable Oil (plus a little extra)
150ml Natural Yogurt
1 large Egg, lightly beaten
4 cloves Garlic, finely chopped
Coriander, small bunch finely chopped

1. Add sugar and yeast to the milk, stir and leave for 5 minutes.2. Sift the flour, salt and baking powder into a large bowl. Add the garlic and coriander and mix with a fork.3. Add the yogurt and egg to the yeast mix. Pour into the flour gradually while mixing to form a ball of dough.4. Put the dough on a clean surface and knead for 10 minutes until it is smooth. This is where you may need to add some more flour if it is too sticky. Put ½tsp oil into a large bowl and roll the dough in it. Put clingfilm over the bowl and put in a warm place until the dough has doubled in size.
5. Preheat you oven to the highest temperature and place in a baking tray to heat up. Preheat your grill as well.
6. Knock back the dough and knead for two minutes. Divide into 6 equal balls. Take each ball of dough and using the palm of your hand flatten and shape the dough.
7. Take the baking tray from the oven, place the naan onto it and put immediately into the oven for 3 minutes. Then place the baking sheet under the grill (about 7-10cm away from the heat) for 30 seconds on each side until lightly browned. Repeat with the remaining balls of dough.

1 comment:

  1. Looks like a delicious rogan josh! And homemade naan too - love it!

    ReplyDelete