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Mondays, Tuesdays & Wednesdays | TV2

Ep31 - Lamb Rogan Josh with Pilaf Rice and Chapati


Team:Eve & Jason

Prep:1 hour (+30 mins chilling)

Cook:1½hours

Serves:4

 

INGREDIENTS

Salt and pepper, to season

 

PICKLED CUCUMBER

300ml apple juice

200ml white wine vinegar

200ml apple cider vinegar

1 tsp salt

1 Lebanese cucumber, halved, cut lengthways into eight

1 tbs sesame seeds, toasted

 

RAITA

250g Greek-style yoghurt

1 apple, cut into julienne

3 tsp cumin seeds, toasted

 

ROGAN JOSH

10 cardamom pods

1 tsp black peppercorns

1 tbs cumin seeds

2 tsp sweet paprika

3 tsp ground coriander

3 tsp garam masala

2 tsp ground cinnamon

1 tsp chilli powder

1 tbs vegetable oil

1 red onion, roughly chopped

2cm-piece fresh ginger, finely grated

6 garlic cloves, crushed

2 bay leaves, stalk removed

6 tomatoes, pureed

4 tbs yoghurt

¼cup coriander leaves

 

PILAF

200g (1 cup) basmati rice

1 tbs olive oil

1 brown onion, finely chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground cloves

1 tsp salt

1 small carrot, grated

¼cup currants

 

CHAPATIS

400g plain flour, plus extra, to dust

200g plain yoghurt

½tsp salt

 

METHOD

  1. To make pickled cucumber, combine apple juice, vinegars and salt in a bowl. Add cucumber. Refrigerate for 30 minutes. Drain, discarding liquid. Sprinkle cucumber with seeds.
  2. To make raita, combine all ingredients together in a bowl. Season, then refrigerate.
  3. Preheat oven to 180C.
  4. To make rogan josh, dry fry cardamom pods, peppercorns and cumin seeds until toasted and fragrant. Transfer to a mortar and pestle and grind to a powder. Stir in remaining spices and set aside.
  5. Combine lamb and half the oil in a bowl. Preheat a large casserole dish over medium-high heat. Cook lamb, in small batches, until browned. Set aside.
  6. Reduce heat to medium and add remaining oil. Add onion, ginger and garlic and cook, stirring, for 1 minute or until softened. Add bay leaves and spice mixture. Cook, stirring, for 3 minutes. Stir in lamb and tomatoes. Bring to a simmer, then transfer to the oven and cook, covered, for 1 hour 15 minutes or until lamb is tender.
  7. To make pilaf, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 1 minute or until softened. Add spices and cook, stirring, for 3 minutes or until fragrant. Add rice and cook, stirring, for 3 minutes. Stir in carrot and currants and add enough water to come 2cm above the rice. Bring to the boil, then reduce heat to low and cook, covered, for a further 13-15 minutes. Stand, covered, for 5 minutes. Using a fork, fluff rice grains.
  8. To make chapatis, combine all ingredients together in a bowl until a soft dough forms. Turn out dough onto a lightly floured surface and knead for 5 minutes. Divide dough into eight portions. Using a rolling pin, roll portions into 2mm-thick rounds.
  9. Preheat a heavy based frying pan over high heat. Add chapatis and cook for 1-2 minutes on each side or until browned.
  10. Stir yoghurt and coriander into rogan josh and divide among serving plates. Serve with pilaf, chapatis, raita and pickled cucumber to the side.

 


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