Apparently, it is National Curry Week this week. Well, actually I’m a little late to the party because it ends today! So if you grab your stuff and head out the door now you can take advantage of the 2 for 1 offer on the Cobra website! If that is just a little short notice then never fear, I have a great curry recipe you can try out instead and there are lots more on the Cobra beer website if you fancy making something different.
We are emerging curry lovers in our house. Neither Dale nor myself were very keen on spicy food but over the years we have developed a taste for it and whilst we still favour the less fiery dishes, we are now curry fans. However, apart from my fruity chicken curry recipe, I haven’t had much success cooking my own and Dale groans every time I cheerfully announce that I’m going to make curry for dinner! Hopefully, some of these recipes will improve my success rate. If you are curry fans too then why not head over to the We Love Curry Facebook page, which has been set up by Cobra beer.
Lamb Rogan Josh Recipe – by Vivek Singh
This recipe serves 2
- 350g lamb cut into cubes
- 2 tbsp vegetable or nut oil
- 1 bay leaf
- 2 cardamom pods
- 2 cm cinnamon stick
- 2 cloves
- 1 small onion
- 2 cloves garlic, pureed
- 2 cm piece of root ginger, pureed
- 80ml plain yoghurt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli powder
- 100ml water
- half tsp garam masala
- 2 tsp paprika
- Heat 1 tbsp oil and fry the lamb cubes until browned then remove from the pan.
- Add the rest of the oil and fry the bay leaf, cardamom, cinnamon, and cloves for 1 minute then turn down the heat and add the onion. Fry until it’s just browned.
- Add the cumin & coriander to the pan and cook for 1 minute.
- Return the lamb to the pan and add the yoghurt, garlic, ginger, chilli and water then season. Bring to a simmer and cook for 1 hour.
- Before serving remove the whole spices (if you can find them) then add the garam masala and paprika and check the seasoning.
So, what are your favourite curry dishes and what would you recommend for a curry newbie like me?