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Iron Chef part 2: Lamb Rogan Josh.
29 Apr 07 03:40 pm Filed in: I also cook
Oops, sorry, forgot to tell you about the rest of the
Rogan Josh.
So, Sunday around lunchtime we dig the dish with the lamb and marinade out of the fridge and start on Act 2.
Put the lamb and marinade (yes, all of it, including the ghee that's settled to the top) into a large saucepan and bring to a slow simmer. Just keep it ticking over - we're going for the long slow gentle cook. Stir it every now and then. After a good couple of hours we're ready to add some spice. And here may I introduce you to one of our secret weapons, a good solid Braun coffee grinder. I've had this one for years and did actually use it for grinding coffee beans but it's been idle for a while. When watching one of my favourite programs, The Cook and the Chef, (hello Maggie and Simon!) I noticed Simon used the very same grinder as a spice mill, so I thought why not re-purpose our one. So it is now our spice grinder, and what a brilliant job it does. I must admit I'm just dabbling my toe into fresh whole spices thing, but I can tell you right now it's a whole new level of vibrance, with very little hassle.
So, into the grinder goes 1/2 tbsp cumin seeds, 1 tsp cardamon, and buzz it for a short time. Make sure you take the time to appreciate the delicious aroma when you take the lid off. These sensations are the things cooking is made of. Add a little (1/2 tsp) of garam masala too. While you're at it, get some minced garlic handy.
Use a small frying pan to heat a good 4 tbsp of ghee to a scarily hot temp. I'm talking turn-your-back-on-me-for-a-second-and-I'll-ignite hot. Drop the garlic and the spices in and fry vigourously for a few seconds until your nose tells you it's nice and fragrant. Pour this over the lamb mix and stir in. Also stir in 1/2 cup of cream. Now here's the hard part. Take it off heat and let it rest at room temp for two hours. Yes, two hours. See why we start around lunchtime?
When you're ready, bring the curry back up to temperature, cook some rice (I cannot recommend rice cookers enough, but whatever method works for you is fine), nuke some papadams, prep some raita (grated continental cucumber, garlic, greek-style yoghurt, lemon juice, dill) and get your taste buds ready.
Plate up with rice, and a good serving of the curry. The lamb will be at the point where it falls apart in your mouth. Mango chutney is also a must have accompaniment for this dish too.
For the original (slightly confusing) recipe, look up recipe 49130 at RecipeZaar.
So, Sunday around lunchtime we dig the dish with the lamb and marinade out of the fridge and start on Act 2.
Put the lamb and marinade (yes, all of it, including the ghee that's settled to the top) into a large saucepan and bring to a slow simmer. Just keep it ticking over - we're going for the long slow gentle cook. Stir it every now and then. After a good couple of hours we're ready to add some spice. And here may I introduce you to one of our secret weapons, a good solid Braun coffee grinder. I've had this one for years and did actually use it for grinding coffee beans but it's been idle for a while. When watching one of my favourite programs, The Cook and the Chef, (hello Maggie and Simon!) I noticed Simon used the very same grinder as a spice mill, so I thought why not re-purpose our one. So it is now our spice grinder, and what a brilliant job it does. I must admit I'm just dabbling my toe into fresh whole spices thing, but I can tell you right now it's a whole new level of vibrance, with very little hassle.
So, into the grinder goes 1/2 tbsp cumin seeds, 1 tsp cardamon, and buzz it for a short time. Make sure you take the time to appreciate the delicious aroma when you take the lid off. These sensations are the things cooking is made of. Add a little (1/2 tsp) of garam masala too. While you're at it, get some minced garlic handy.
Use a small frying pan to heat a good 4 tbsp of ghee to a scarily hot temp. I'm talking turn-your-back-on-me-for-a-second-and-I'll-ignite hot. Drop the garlic and the spices in and fry vigourously for a few seconds until your nose tells you it's nice and fragrant. Pour this over the lamb mix and stir in. Also stir in 1/2 cup of cream. Now here's the hard part. Take it off heat and let it rest at room temp for two hours. Yes, two hours. See why we start around lunchtime?
When you're ready, bring the curry back up to temperature, cook some rice (I cannot recommend rice cookers enough, but whatever method works for you is fine), nuke some papadams, prep some raita (grated continental cucumber, garlic, greek-style yoghurt, lemon juice, dill) and get your taste buds ready.
Plate up with rice, and a good serving of the curry. The lamb will be at the point where it falls apart in your mouth. Mango chutney is also a must have accompaniment for this dish too.
For the original (slightly confusing) recipe, look up recipe 49130 at RecipeZaar.