|
| ROGAN
JOSH |
RECIPE
BY TALLYRAND |
 |
As
you read this I will be away on a weeks break. After
many, many visits home to the UK over the years, (I
left the UK in 1977) one of my sisters has finally decided
it was high time she paid me a visit instead and is
winging her way down from Plymouth, via Singapore, with
her son for her first ever visit to New Zealand for
three weeks. So I am off for a week to spend some time
with them and show them the wonders that are New Zealand.
I
know you are all undergoing a ‘heat wave’ in the UK,
but remembering the internet is global and to answer
and tie together numerous email requests on various
subjects I thought I would go Indian this week . . .
who knows it just might be an ‘Indian Summer’ you are
having!
Peter
H of Norwich, Norfolk, UK prompted this week’s column
as he was looking for info on mutton, its cooking properties,
recipes for, etc. Mutton is not as readily available
as it once was, with lamb having ‘succeeded it’. But
if you are into fuller more intense flavours, then mutton
is the way to go.
I
will make up and counter all of this, by tips and recipes
on making ice cream in my next week’s column (which
will go great with last weeks poached pear dish) and
going BBQ the following week, with a couple of my own
favourite BBQ recipes (I have just bought an awesome
wood burning BBQ) . . . so stay tuned!
Rogan
Josh with
Gujarati Sem
But
this week it is a traditional Indian dish that utilises
the strong, more intense flavour of hogget and mutton
(but lamb could be used). I prefer to use the leg meat,
but you could use other cuts also: diced shoulder etc.
For another great recipe for mutton; mutton ham click
here
Traditionally
the fat that renders from the meat while cooking is
served still floating and is mopped up with Indian breads
during eating. (If you do not want the fat served, click
here to find out tips on ways of removing
it)
This
recipe uses no liquid (stock, water, etc) but cooks
everything in its own juices, giving a wonderful aromatic
dish.
ROGAN JOSH
Ingredients
for Rogan
Josh
|
diced
leg of hogget/mutton
|
1
|
kg
|
|
ground
coriander
|
3
|
tsp
|
|
onions
|
2
|
pc
|
|
garlic
cloves
|
5
|
pc
|
|
grated
ginger
|
2
|
tbs
|
|
garam
masala
|
3
|
tsp
|
|
paprika
|
3
|
tsp
|
|
cayenne
|
1
|
tsp
|
|
turmeric
|
1
|
tsp
|
|
ground
nutmeg
|
1/2
|
tsp
|
|
ground
mace
|
1/2
|
tsp
|
|
tomato
concassé
|
400
|
ml
|
|
yoghurt
|
200
|
ml
|
How
to cook Rogan
Josh
- Mix
the coriander with lamb (2-3 cm dice) and allow to
marinade until required
- Sweat
(cook slowly over a low heat without colour) the chopped
onions on a real low heat for 30 minutes
- Add
the crushed garlic and ginger and sweat for further
30 minutes
- Add
the paprika, cayenne, garam masala, turmeric, nutmeg
and mace and sweat for a further 30 minutes
- Seal
the lamb in hot oil and add to onion and spice mix
- Deglaze
the pan (add a little water or stock to remove the
sediment) and add to lamb mix
- Add
the tomato concassé (chopped tomatoes) and simmer
gently for 90 minutes or until tender
- Just
prior to serving stir in the yoghurt (but do not allow
to re-boil as it will curdle)
- Serve
with plain boiled rice, a selection of Indian breads:
poori, naan or chapaatis and some of these delicious
Gujerati style green beans
GUJARATI
SEM (Gujarati style green beans)
 Ingredients
for
Gujarati sem
|
green
beans
|
200
|
gm
|
|
black
mustard seeds
|
1
|
tsp
|
|
red
chilli
|
1/4
|
pc
|
|
salt
|
|
sq
|
|
pepper
|
|
sq
|
|
sugar
|
|
sq
|
How
to cook Gujarati
sem
- Plunge
into boiling water for three minutes, (called blanching)
drain and run under the cold water tap to stop the
cooking process (called refreshing)
- Heat
a little ghee (clarified butter) in a sauté pan
- Add
the mustard seeds, as soon as they start to pop add
the finely chopped chilli and cook for 1 minute
- Add
the beans and sauté until beans are reheated, add
seasoning to taste and serve immediately
Chef's
Tip
For
tips on using Indian spices see my FAQ section (coming
soon)
Enjoy
and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
|
