Ingredients:
teaspoon of Nigella seeds
teaspoon of mustard seeds
a sprinkle of chilli flakes or a whole chilli
4 heaped teaspoons of paprika
10 cardamom pods
salt and pepper
Quick and easy ginger paste
Quick and easy garlic paste
Frozen onions....a good chunk, the more the thicker the sauce
A tablespoon of turmeric
500 grams of fillet neck lamb cut into chunks
1 large soft tomato, cut and chopped
A large tablespoonful of ghee to cook with
Method
I felt lazy today and short of time to cook, so did a quick, from memory, rogan josh. I decided to use the slow cooker as I wanted to go for a short walk too. Good for the mental health during this Covid pandemic, or so they say. It looked like heavy rain, so didn't wander far, just to the postbox and back. Before I went I did this:-
Took the slow cooker internal pan onto the hob and added the ghee, then threw in the frozen onions, quickly followed by the garlic and ginger paste plus the turmeric. At this stage, it looked a little dry, so I threw in a glug of extra virgin olive oil (posh chefs wouldn't approve). Then I fried the lamb and added the paprika, salt and pepper, tomato, yoghurt, mustard and Nigella seeds, cardamom pods and some chilli flakes as the red chilli I found in the fridge had seen better days and went in the bin. I added a little hot water, no measurement, just until it looked enough liquid to cook in, and put the dish back into the slow cooker which I set on high for 4 hours but it was more than ready in two hours, so switched off. Husband made basmati rice with mushrooms, turmeric and peas and I made a sambal of cucumber, tomato, red onions, coriander, crushed cumin, lemon and extra virgin olive oil.
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