Hi
djacq;n866426 said:
Hey Colonial Boy, ...Lamb Curry Josh Rogan but post the recipe in case my INR drops
My recipe is pretty close to this:
http://www.sitar.com.au/content_common/pg-indian-recipes-rogan-josh.seo
The Meat Sauce
lately I'm a slack arse and use a Pataks paste:
https://www.pataks.co.uk/products/rogan-josh-paste.aspx
and add fresh ground coriander and a bit more tumeric and some fresh ginger sliced ...
Put a little oil in the pan (under no circumstances us olive oil. Rapseed, canola, peanut or sunflower seed oil) and a pinch of tumeric. When the tumeric starts to release its colour into the oil add the diced lamb.
Fry the meat gently, stirring in that paste
add a can of "crushed tomatoes" and a bit of water to make it a "simmer sauce"
simmer for some hours (I often start this about lunch, turn it off after an hour, and then leave it covered. I'll check the consistency at 4pm and add a dash of water if its become too dry and then heat for dinner)
The Rice
when I do the rice I follow a Japanese methodology with a difference. Of course use Basmati rice
Now, this sounds harder and more complex than it is. If you doubt this, try writing out a set of instructions on how to make a cup of coffee to a robot.
first, "season" the small pot (with a lid) by adding a tablespoon of oil and a few seeds of fenugreek and a small pinch of tumeric (a small pinch of tumeric or it will be as bitter as hell)
heat the oil (god I hope you're using gas cos this is a mongrel on stupid electric stoves) till the seeds start to produce tiny bubbles as if they're boiling)
reduce the heat and when they're bubbling well take off the heat entirely and allow to cool . this has released their aromatics into the oil
DO NOT ALLOW THEM TO GO BLACK
When that's cooled a bit put in (for example) 1 cup of basmati rice and 1.5 cups of water and a good teaspoon of salt (the salt raises the boiling point a bit too thus helps cook the rice)
cover with the lid and using full flame bring it to the point where steam is emerging from the lid and its about to start boiling out of the pot (try not to let it do that)
UNDER NO CIRCUMSTANCES LIFT THE LID (read that again for good measure)
bring the flame down to its mininimum (and minimum is often not low enough, so I usually turn it towards off till the meerest hint of flame is showing but it has not gone out)
start your timer for 12 minutes
when the timer is done the rice is done, so remove completely from the heat and stand for a minute on something which of course won't burn. I often lift the lid and stir it with a chopstick (of course the handle of a wooden spoon is fine) to "break it up" and then recover it ... its then ready to serve.