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Posts Tagged ‘Indian food’

Lamb Rogan Josh with Fragrant Steamed Rice

Posted in Food, Gluten-free, Indian, Lamb, tagged , , , , , , , on 9 November 2024| Leave a Comment »

This has lovely flavours and best cooked a couple of days in advance. Make sure to cook the lamb until it is really soft and tender.

Wine Suggestion: this dish works great with Aussie Shiraz, like Kilikanoon’s excellent Killerman’s Run which has the obligatory pluminess over a very refined and fresh backbone with gentle pepper spices.

Lamb Rogan Josh – serves 4

  • 4 tbsp rapeseed oil
  • 700g lamb neck, cut into bite-sized pieces
  • 6 whole cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 2 large onions, thinly sliced
  • 4 cloves of garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 5cm piece of ginger, peeled and finely grated
  • 1 tbsp of ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • ¼ tsp ground cardamom
  • 15g bunch of fresh coriander, finely chopped
  • 200ml thick Greek yoghurt, plus extra to serve
  • 1 x 400g tin of chopped tomatoes
  • 100g red lentils
  • 300ml chicken stock
  • steamed rice, to serve
  • mango chutney, to serve
  • extra fresh coriander, to serve

Heat 2 tbsp of the oil in a large pan. Add the lamb in batches and fry until well browned, then set aside.

Add another 2 tbsp of olive oil to the pan, then fry the cloves, cinnamon stick and bay leaves for a few seconds. Add the onions and stir-fry for 6-7 minutes, until browned. Add the garlic, chilli and ginger and fry for 2 minutes, then add the ground spices with the fresh coriander and fry for another minute, stirring.

Add the yoghurt, 1 tbsp at a time, frying for about 30 seconds between each addition and stirring constantly.

Tip the lamb back into the pan and stir in the tomatoes with the lentils and stock. Season to taste, then cover and simmer gently for 2 hours or until very soft and tender. The sauce should have reduced and thickened.

Serve the lamb with steamed rice, mango chutney and some fresh coriander.

(Original recipe from Neven Maguire’s Comple Family Cookbook, Gill Books, 2016.)

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Rajma … spiced kidney beans

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , on 10 January 2024| 4 Comments »

Rajma or spiced kidney beans from Dishoom. Delicious with rice and raita.

Wine Suggestion: We found the rich, mealy textured beans paired well with Luigi Pira’s Langhe Nebbiolo. The fruity, spice and lighter nature wasn’t too serious for this dish, and the oomph from the tannins was a good counterpoint to the richness and depth in the beans.

Rajma – serves 2 to 4

  • 35ml vegetable oil
  • 5g ginger paste (see recipe below)
  • 5g garlic paste (see recipe below)
  • 1 black cardamom pod
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • ¼ tsp deggi mirch chilli powder
  • 15g tomato purée
  • 1g fine salt
  • 100g onion-tomato masala (see recipe below)
  • 400g tin kidney beans
  • ½ tsp garam masala
  • 50g tomatoes, chopped
  • a good handful of coriander leaves, chopped
  • 25g butter

TO SERVE:

  • red onion, finely sliced
  • ginger matchsticks
  • coriander leaves, roughly torn
  • lime wedges

Warm the oil in a medium saucepan over a medium heat. Add the ginger and garlic pastes and cook for a few minutes, stirring, until no longer raw.

Add the cardmamom pod, bay leaf and cinnamon stick and cook for 1 minute. Add the ground cumin, chilli powder, tomato purée and salt and cook for a few minutes, or until the oil starts to separate.

Add the onion-tomato masala and bring to a simmer, stirring, then add the kidney beans along with their liquid. Simmer for 15 minutes or until reduced and thickened.

Add the garam masala, tomatoes, chopped coriander and ginger and simmer for 2-3 minutes. Stir in the butter.

Serve garnished with the red onion, ginger and coriander and with lime wedges for squeezing over.

Onion-tomato masala – makes about 450g

  • 300ml vegetable oil
  • 1.2kg Spanish white onions, finely diced
  • 35g garlic paste (see recipe below)
  • 30g ginger paste (see recipe below)
  • 1¾ tsp deggi mirch chilli powder
  • 30g tomato purée
  • 2 tsp fine sea salt
  • 600g good quality tinned tomatoes

Warm a deep, heaving frying pan over a medium heat. Add the oil and warm before adding the onions. Let the onions caramelise to a deep brown, stirring regularly. Add a splash of water if they are at risk of burning. This should take 25-30 minutes.

Add the garlic and ginger paste and sauté until light golden brown, stirring all the time.

Add the chilli powder, tomato purée and salt, then sauté for 2 minutes.

Add the chopped tomatoes, stir well and cook for about 20 minutes, stirring often. The tomatoes should break down completely and caramelise a bit in the oil, you can add a splash of water if it starts to dry up.

Freeze any masala that you are not using.

Ginger and Garlic Pastes – makes about 170g (keep in the fridge covered with oil for 10 days)

  • 3 bulbs of garlic or 180g fresh root ginger
  • 25ml vegetable oil, plus extra to store

Peel the garlic or ginger and roughly chop.

Whizz the garlic or ginger with with the oil to make a smooth paste.

Store in a sterilized jar covered with oil in the fridge.

(Original recipes from Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir, Bloomsbury, 2019.)

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