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| azz-kikker |
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 Registered Member #314 Joined: Sat Oct 16 2004Location: southampton uk. Posts: 14 | ROGAN JOSH....... No its not a new member lol its a smashing medium Indian curry ..try... and tell me what you think... don't forget the Nan bread and popadoms!! Serves 6. 3 TABLESPOONS VEGETABLE OIL 1½ TEASPOONS FENNEL SEEDS 2 CINNAMON STICKS 7-8 GREEN CARDAMOM SEEDS 7-8 CLOVES 3 FRESH BAY LEAVES 4 ONIONS (PEELED HALVED AND SLICED) 1KG LEG OF LAMB (BONLESS WEIGHT) OR LAMB FILLET CUT INTO 2CM (3/4 INCH APPROX) CUBES. 1 TABLESPOON OF GARLIC PASTE 1 TABLESPOON GINGER PASTE 2 TEASPOONS 0F TUMERIC 1 TEASPOON CHILLI POWDER 1 TEASPOON GROUND CUMIN 1 TEASPOON GROUND CORIANDER 3 TABLESPOONS TOMATO PASTE JUICE OF HALF A LEMON 1½-2 TEASPOONS OF SEA SALT 1 TEASPOON CASTOR SUGAR ½ TEASPOON GROUND GARAM MASALA CHOPPED CORIANDER TO SERVE. COOKING METHOD HEAT THE OIL IN A LARGE SAUCEPAN over a medium heat, add the fennel, cinnamon, cardamom, cloves and bay leaves, and once they start to splutter, add the onions and cook for about 15 min until lightly golden, stirring occasionally. TURN UP THE HEAT, add the meat and sear to seal it, then cover with 1cm (½ inch) of water. BRING IT TO A SIMMER, skimming off any impurities, and simmer over a low heat, uncovered for 30min. STIR IN THE GARLIC and ginger pastes and simmer for another 15mins, then stir inthe remaining spices and tomato paste and simmer for a further 15mins. AT THE END, stir in the lemon juice, salt and sugar. Scatter over the garam masala and chopped coriander and serve!! (93) Happy New Year TO All (93) | ||
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