Thursday, February 4, 2010

One Pot Ernie Rogan Josh

Once upon a time there was a little lamb. His name was Ernie.

He lived on a lovely farm in the French countryside, eating grass.

Then one day, something marvellous happened, Brendan and Steve took Ernie for a little walk, and at the end of it, Ernie became Christmas dinner.

Now it is time for Ernie to be something else, and today he is one pot Rogan Josh, cooking overnight in the Rayburn for dinner with friends tomorrow.

I don't like too much messing about when it comes to cooking, my favourite meals involve one large pot full of something tasty cooking for several hours in the oven, all that standing around with 15 different pans is not for me.

This is my easy peasy recipe for one pot Ernie Rogan Josh:

Marinade ingredients

8cm piece of fresh ginger, peeled and grated
8 cloves garlic, peeled and chopped
1 tsp ground turmeric
1 small pot of natural yogurt
1 tsp crushed black peppercorns
1 kg lamb cut into cubes – use something with a bit of fat to it like shoulder

For the curry

5 medium onions, peeled and roughly chopped
1 green peppers de-seeded and roughly chopped
1 tsp ground cloves
½ tsp cinnamon
1 tblsp ground coriander
4 small dried chillies
olive oil
2 tsp paprika
600g tinned chopped tomatoes
300ml boiling water

Use a large ovenproof dish – preferably with a lid (otherwise the contents of your fridge will smell like Rogan Josh).

Mix the ginger and garlic together with the turmeric, yogurt and black pepper in your oven dish, add the lamb and spread the marinade over the meat, cover then leave overnight in the fridge.

To cook the curry, stir in the oil, the chopped onions, peppers and chilli, add the rest of the spices and bring up to heat on the hob.

Then throw in the tinned tomatoes, salt and water, cover and put in the oven at about 170C, 325F or Gas 3 for as long as you can.

It will cook for about 5 hours as is, for any longer remember to add water to prevent it drying out.

Garnish with some fresh chilli, or fresh coriander, and if too spicy, stir through a little more yoghurt.
Posted by Picasa

No comments: