To make a rogan josh from scratch you will need to gather the following items and the recipe will make about 4 servings.
You will need a small food processor/blender, a chopping board and paring knife, small non-stick saucepan and a casserole pot with lid that can be used on the top of the cooker (or a wok with lid).
Ingredients for the paste:
2 largish cloves of garlic a piece of fresh ginger peeled (thumb size)
3 oz (75g) red peppers 1 fresh red chilli (medium hot)
1 teaspoon each of smoked paprika and turmeric
2 teaspoons garam masala 1 tablespoon smoked paprika
2 tablespoons each of oil(sunflower or groundnut) and tomato puree/paste
a small bunch of fresh coriander leaves and stalks
For the toasted spices:
2 teaspoons each of coriander seeds and cumin seeds and 1 teaspoon black peppercorns
First heat the small non-stick saucepan on a medium heat and then put in the coriander seeds, cumin seeds and peppercorns and toast until the perfumes are released, taking care not to burn them, then put them into a pestle and mortar and grind them into a fairly fine powder. Keep the saucepan without washing it up as you can use this for the rice later.
Then put everything into the small processor and blitz until you have a paste.
For the main dish you will need:
a large onion or two medium sized ones (sliced) 2 large tomatoes cut into quarters
2 and a half cups of water oil for frying
1 pound (500g) of cubed lamb, chicken or any meat you prefer
In the casserole pot, heat the oil and fry the sliced onions without browning for 5 minutes then add the meat and brown that on all sides. Put in the paste and water and bring to simmering point. Then cover with the lid and cook on a low heat for an hour or so until the meat is tender (chicken may not take as long). Add the chopped tomatoes about 20 minutes before serving. More water can be added if required. Serve with rice, or home made naan bread.
Bon appetite!
Thanks so much for the recipe grandma! I can't wait to try yours. Now what's naan bread?
ReplyDeleteHi Robin!
ReplyDeleteNaan bread is a simple Indian flat bread which is oval in shape and can be plain or have various fillings such as garlic and coriander, or for keema naan you can add some spiced minced lamb and my favourite is Peshwari naan with coconut, raisins and flaked almonds. The basic recipe is simple: Sieve 2 cups (225g) strong white bread flour with 1/2 teaspoon salt and 2 teaspoons dried yeast into a bowl and add 4 tablespoons warm milk, 1 tablespoon vegetable oil, 2 tablespoons natural yoghurt and 1 egg. Mix to a soft dough then knead on a lightly floured surface for about 10 minutes. Put into an oiled bowl and cover. Leave to rise for about 40 minutes or until doubled in size. Heat oven to highest setting 230 degrees C and put a large baking sheet in the top to heat through. Knock back dough and divide into 3. Make into small balls then roll each one out to a teardrop shape about 13cm by 25cm and 8mm thick. Turn grill to highest heat then put naans onto baking sheet and bake in oven for 3 to 4 minutes until puffed up. Remove and place under grill to brown. Serve immediately with your favourite curry dish. Naan can be kept warm by wrapping in a warm dish towel. Freezes well too.
Mmmm...that sounds good too! Thanks grandma!
ReplyDelete