Rogan Josh

If you want a Indian curry full of spice and flavour - Rogan Josh is for you. Again, adapted from my slow cooker book, I made some changes to it. Even though the recipe states lamb, you can substitue it with gravy beef. Very tasty and spicy...great for a winter's night!

Ingredients

Rogan Josh curry paste:
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground paprika
5cm portion of ginger, grated
2 teaspoons crushed garlic
2 tablespoons olive oil

Spice Bouquet
6 cardamom pods, crushed
1 cinnamon stick, crushed
1 teaspoon cloves, crushed
2 bay leaves, crushed

Meat
500-700g lamb (or gravy beef), cut into 2cm cubes
Small amount of chilli paste
1 teaspoon korma paste
1 teaspoon chicken stock powder
100ml dry white wine
1 large brown onion sliced
½ red capsicum diced
200g sliced button mushrooms
3 carrots diced
200g plain yoghurt
Saffron threads
2 tablespooms milk
½ teaspoon garam masala
1 teaspoon cornflour, mixed in small amount cold water
Freshly ground black pepper

Method for Slow Cooker

Switch on slow cooker to preheat.
Combine coriander, cumin, paprika, garlic, ginger and oil in a bowl to form a paste. Set aside.
Combine cardamom pods, cinnamon, cloves and bay leaves in a small square piece of cotton. Wrap with cooking string.
Heat 1 tablespoon of oil in a large saucepan over high heat. Add the meat. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add rogan josh curry and korma pastes. Cook, stirring, for 3 minute, or until meat is coated with paste.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins, or until all is coated with the paste.
Add in yoghurt, stock powder, pepper, white wine and spice bouquet. Bring to the boil. Add the cornflour and make sure it is stirred in. Reduce heat to medium. Cook for about 10 mins.
Transfer to slow cooker. Cook for 3 hours on high.
After 2.5 hours, add saffron threads to milk and soak for 10 mins. Add milk mixture and garam masala.
Serve with rice or pappadums.

Method for Pressure Cooker

Combine coriander, cumin, paprika, garlic, ginger and oil in a bowl to form a paste. Set aside.
Combine cardamom pods, cinnamon, cloves and bay leaves in a small square piece of cotton. Wrap with cooking string.
Heat a generous amount of olive oil in the pressure cooker over high heat. Add the beef once the oil starts to smoke slightly. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add Rogan Josh curry and korma pastes. Cook, stirring, for 3 minute, or until meat is coated with paste.
Add in yoghurt, stock powder, pepper and white wine. Add in spice bouquet and bring to the boil.
Place lid on, and cook on high for 15mins.
Meanwhile, add saffron threads to milk and soak.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins, or until all is coated with the liquid. Add milk mixture and garam masala.
Place lid on, and cook on high for a further 5 mins.
Add in the cornflour, if required. Cook for about 10 mins on a medium heat.
Serve with rice or pappadums.