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Lamb Rogan Josh

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A classic Indian staple with lamb as the star. This lamb rogan josh from Rick Stein brings together Kashmiri chillies, garam masala and green cardamom pods.

From the book

Rick Stein’s India [2] by Rick Stein [3]

Ingredients

40gghee
5cm pieceof cinnamon stick
3dried Kashmiri chillies, torn into pieces
6green cardamom pods, lightly bruised with a rolling pin
4cloves
1large onion, chopped
15g / 3 clovesgarlic, finely crushed
15g / 3cmginger, finely grated
2 tbspKashmiri chilli powder
1 tbspground coriander
1 tbspground cumin
2 tspturmeric
¼ tspground mace
1 tspgaram masala, plus 1 tsp extra to finish
1 tsptoasted ground fennel seeds, plus ¼ tsp extra to finish
4 tbsptomato purée
750gboneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes
1 tspsalt
300mlwater
125gnatural yogurt
50mldouble cream
A handfulof coriander leaves, roughly chopped, to finish

Instructions

Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.

Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel. Scatter with the fresh coriander and serve.

Rick Stein Beef Rendang

Posted By JB On In Curry - Curried,Main,Malay,Rick Stein | No Comments
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Ingredients (serves 4)

Rendang Paste

  • 100g grated fresh coconut (can use desiccated)
  • 4 dried Kashmiri chillies
  • 2 tablespoons coriander seeds
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of turmeric powder
  • 225g shallots or onions, roughly chopped
  • 30g garlic, roughly chopped
  • 50g peeled galangal or ginger, roughly chopped
  • 1 large fresh red chilli, seeded and roughly chopped

For the Curry

  • Glug of oil. I used rapeseed
  • 1kg of braising steak chunks
  • 1 quantity of rendang spice paste – as above
  • 2 tins of coconut milk
  • 4 fat lemon grass stalks – bruised – (just bash them lightly)
  • 12 dried kaffir lime leaves – crumbled
  • 2 x 7.5cm cinnamon sticks
  • 125ml Tamarind water – all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes.  Break up the pulp with your fingers and then strain the syrupy mixture through a fine sieve, discarding the fibrous material and seeds.
  •  1 tbsp of palm sugar or you can use brown sugar, palm sugar will taste better in this dish.

Directions

For the paste

  1. Heat a dry, heavy based, frying pan over a medium heat.  Add the coconut and stir for a few minutes until it is richly golden – don’t let it burn.
  2. Tip into a food processor and leave to cool.
  3. Meanwhile, put the dried Kashmiri chillies, coriander seeds and cumin seeds into a spice grinder and grind to a fine powder.
  4. Add this to the processor with the cooled coconut add the rest of the spice paste ingredients and 100ml of water.  Blend to a smooth-ish paste.

For the curry

  1. Heat the oil in a large, heavy based frying pan.  Add the beef in batches and fry briefly until it has changed colour but not browned, set aside in a bowl.  Add the spice paste to the pan and fry for a couple of minutes until fragrant. Return the beef and add the coconut milk, lemon grass, lime leaves and cinnamon sticks and 1 and a half teaspoons of salt.
  2. Bring to the boil, reduce the heat, add the tamarind water and leave to simmer, uncovered for 2 and a half hours, stirring occasionally, and more frequently towards the end of cooking, until the beef is tender and the sauce has reduced and thickened.
  3. Remove the lemongrass from the rendang and stir in the palm sugar and season to taste.
  4. Serve straight away with some wild rice, cooked to packet instructions. Enjoy.

Rendang

Posted By JB On In Curry - Curried,Ken Hom,Main,Malay,Snack | No Comments
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Ingredients

For the rendang

For the herby rice

To serve

Method

  1. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée.
  2. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
  3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.
  4. Fry the meat in the paste stirring all the time, until it is well browned.
  5. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest.
  6. Season with salt, stir well then reduce to a simmer.
  7. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.
  8. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.
  9. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid.
  10. Add the spices and fry for a minute.
  11. Add the rice and fry until the grains begin to turn an opaque white.
  12. Add the water and a good pinch of salt.
  13. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
  14. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid).
  15. Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
  16. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli.