Total time 1.25 hr | Serves 4 | Medium
NOTE: Chicken takes 1.25 hrs. Beef and lamb take 2.25 hrs including prep.
Meat Rogan Josh
Equipment
Measuring spoons, jug and scales
Vegetable dicer (preferable)
Knives, Small receptacles for prep
Cutting board
Large pan
Ingredients
750-900g trimmed lamb shoulder, shanks, beef chuck steak or 750g chicken thighs (3cm cubes)
60g unsalted butter
1 large onion diced
2 tbsp garlic minced
2 tbsp ginger minced
5 tbsp tomato paste (75ml)
350ml beef/chicken stock
1/2 cup natural yoghurt (120ml)
Instructions
SEAR: Heat the butter in a large pan set to a medium heat. Empty in spice Pack 1, stirring for 1min. Add the onion, stirring for 4-5mins. Stir in garlic & ginger, cooking for 1min.
SAUCE: Empty in spice Pack 2, stirring for 1min. Add the meat, tomato paste and stock.
SIMMER: Bring to a gentle boil while stirring. Now with the lid on, set to a low heat and cook for 1hr for chicken thighs or 1¾hrs for lamb and beef. Then remove the lid and continue to cook for another 15mins if the sauce needs to be thickened.
YOGHURT: Now, with tender meat and a thick sauce, quickly stir in all the yoghurt and serve with rice.
Notes
We highly recommend this dish for lamb or beef – the longer cook times really deliver a great curry.
Do not heat oil for too long before you add any ingredients (eg spices). Oil needs to be hot but not too hot or even burnt.
If you are 20 minutes from finishing a cook and the sauce looks too runny to serve then ensure the lid is off for the remaining time and make sure the sauce is bubbling vigorously.
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