There’s nothing better than, on a cold winter’s night, a meal at your local Indian restaurant. I love food and a good curry is up there as one of my favourites, so when my local Indian restaurant closed down and turned into a Mediterranean bar and grill, I was not happy! I now have to spend the next few weeks trying out all the other establishments near my house, trying to find the perfect lamb Rogan Josh and Saag Aloo. This could be a huge task as there are lots of restaurants close by. For those who don’t want to go outside, here is a great recipe for my lamb Rogan Josh:
1 thumb of ginger
6 cloves of garlic
1 tsp turmeric
½ tsp black pepper
3 medium onions
2 chillies (more or less, according to taste- I like 3!)
750g diced lamb (diced leg or shoulder works well)
2 tins of chopped tomatoes
100ml natural yoghurt
250ml chicken stock
½ cinnamon stick
1 bay leaf
Seeds from 6 cardamom pods
3 red peppers, diced (2cm²)
1. Put ginger, garlic, turmeric, paprika, black pepper, onions and chillies in a food processor and puree. Set aside.
2. In a oven-proof casserole dish, brown off the lamb and then add the puree and cook for 3-4 minutes.
3. Add the tomatoes, chicken stock, cinnamon stick, cloves, bay leaf, cardamom and peppers. Season with a pinch of salt.
4. Cover the casserole dish with a tight-fitting lid. Place into a pre-heated oven (160˚C) for 2-2 ½ hours until the lamb is tender (check after 1 hour).
5. Remove from oven, add the yoghurt just before serving.
6. Garnish with fresh coriander and sliced chillies.
Best served with your favourite rice dish- you can add saffron to your rice if you want to add an extra touch of indulgence.
John, Head Chef at Kingfisher.