Having bumped into a guy from Green Saffron (an Indian food company based in Midleton in the People’s Republik of Cark) a couple of months ago in Fallon and Byrne, I’ve been completely smitten by their Rogan Josh spice blend.
The idea is simple:
- Step 1: buy a sachet of premixed spices and some other humble ingredients
- Step 2: follow the recipe on the sachet
- Step 3: Find yourself in tastebud nirvana.
What you need for your Rogan Josh: the ingredients
Assuming you can get your hands on the sachet of Rogan Josh spice blend, you’ll need the following:
- A sachet of Green Saffron Rogan Josh spice blend (40g sachet contains salt, black pepper, coriander, tumeric, whole fennel, cinnamon, green cardamon, rattan jyoth, cloves, chilli flakes, asafoetida)
- 500g of white onions (that’s roughly 4-5 smallish ones – the size of a tennis ball), sliced
- 8 cloves of garlic, chopped
- A big fat finger of ginger (check out this tip for how to peel ginger), sliced and chopped
- 1kg of lamb chunks – for stewing (cheap enough and available in most butchers and supermarkets)
- Tin of peeled/chopped tomatoes (yes, the Roma brand will do just fine)
- Tub of natural yoghurt (unsweetened)
- Table spoon of sugar
- 60 grams of butter (if you’re going to be fancy pants, then use ghee or clarified butter. If you’re a health nut, use a few decent glugs of olive oil)
- 50 ml stock (Lamb or Chicken)
- Basmati Rice
- Between 2-3 hours of your time (it’s really really worth it, trust me)
How to cook the Lamb Rogan Josh: the recipe
- Melt the butter (or clarified butter, fancypants) in a large saucepan on a medium heat.
- Add the spices.
- Once they start to crackle and pop add the sliced onions and fry for about 5 minutes until they’re translucent
- Add the garlic and ginger and continue to fry for a couple of minutes
- Add the lamb and stir to make sure it all browns for about 10 minutes
- Add the yoghurt, tin of tomatoes and sugar and give it a good stir. Leave simmering for 30 minutes with the lid on
- Add the stock and put on a low heat for 90 minutes with the lid off.
- Serve it up with Basmati Rice
Matching with wine?
The flavours of this curry are warming and rich rather than being overly hot. For this you’ll need a fairly robust, rich wine to match up.
For whiteys, a New Zealand Sauvignon Blanc would do just fine.
For red-heads, I’d look to some of the Lebanese wines currently on the shelves – Château Kefraya, Château Ksara or Hochar (from Château Musar fame, but cheaper). They all have a rich, slightly savoury edge which will match the Rogan Josh’s warm flavours. Otherwise, try an Argentinian Malbec. Normally great with steak, cheap as chips, available almost everywhere and pretty consistent too.