Monday, September 21, 2009

Rogan Josh / India

  • 3 tablespoons of butter
  • 1 kg / 2.2 lbs of lamb steak, cut into 4 cm / 1½ inch cubes
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of chilli powder
  • 2 teaspoons of minced ginger
  • 2 - 4 cloves of garlic, peeled and crushed
  • 225 to 275 grams / 8 - 10 oz onions, finely sliced
  • 400 gram / 14 oz tin of peeled tomatoes, chopped or whole
  • 1 tablespoon of tomato puree
  • 125 ml / 4 fl oz of warm water
  • 1¼ teaspoons of salt or to taste
  • 90 ml / 3 fl oz of cream
  • 2 teaspoons of garam masala
  • 2 tablespoons of chopped coriander leaves

In a large saucepan melt 2 tablespoons of the butter. Over a medium heat fry the meat in 2 to 3 batches until it browns. Set each batch aside after frying. Lower the heat and add the cumin, coriander, turmeric, chilli powder, ginger and garlic. Fry for 30 seconds. Increase the heat again and add the meat along with any juices. Fry for 3 to 4 minutes then add the onions. Fry for another 5 to 6 minutes stirring frequently. Now add the tomatoes and tomato puree - stir and cook for 2 to 3 minutes. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (around 60 minutes). If using a pressure cooker, add the water and pressure cook for 30 minutes.

The mixture can be frozen at this stage. Defrost thoroughly before reheating and bring to the boil.

Stir in the cream and remove from the heat. In a separate pan melt 1 tablespoon of butter over a medium heat and add the garam masala, stir briskly and add to the meat. Transfer a little meat gravy to the pan in which the garam masala was fried - stir thoroughly to ensure that any remaining garam masala and butter mixture is fully incorporated into the gravy and add this to the meat. Mix well. Stir in the coriander leaves. Serve with Basmati rice.

(Serves 4 to 6)

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