Are you a fan of dishes that are full of flavour with a bit of a bite?
The good news is we’ll be seeing even more of this, with spicy food amongst the biggest food trends dominating the global food scene in 2017. With this style of food, big flavours are also the name of the game. In line with that, curry spices to think of that are really ‘hot’ right now include: tamarind, lemongrass, ginger, Makrut lime, cinnamon, and clove.
In addition, there’s also a big move to unusual spices in local stores and menus, like sriracha, jalapeño, chipotle, ghost pepper, and harissa.
Curries are also becoming increasingly multi-dimensional with the addition of ingredients like mayonnaise as an alternative to yoghurt. The beauty of the mayonnaise, is that it not only ups the curry’s creamy quotient but also adds to the depth and body of the dish. It’s all about enhancing the flavours we know and love and taking your cooking to the next level.
To experience this type of full-bodied taste experience, why not cook a delicious curry when you next hunker down at home and entertain friends? It uses Crosse & Blackwell as a core ingredient to give the dish a delightful twist and in a rich and exotic mint mayonnaise, to be served as an interesting accompaniment.
Spicy Rogan Josh
1kg lamb shoulder, cubed
2 red onions, sliced
1 tsp. garlic
½ tsp. ginger
2 cups chicken stock
1 Tbsp. paprika
1 Tbsp. cayenne pepper
2 tsp. turmeric
1 can tomato puree
1 tsp. garlic, crushed
1 tsp. cinnamon
2 bay leaves
1 cup Greek yoghurt
2 Tbsp. olive oil
For the yellow rice:
½ tsp cumin
2 cups Tastic Basmati Rice
4 cups water
2 Tbsp. butter
For the mint mayonnaise:
1 cup Crosse and Blackwell Salad Cream
40g fresh mint
Salt and pepper to taste
For the Rogan Josh
In a large pot, season and fry the lamb cubes on a high heat until browned. Remove the lamb from the pot and place aside.
In the same pot, add oil and fry the onions until browned. Then add the ginger, garlic, paprika, cayenne pepper, cinnamon, half the turmeric and bay leaves. Cook for 2 minutes.
Add the tomato puree and the yoghurt and chicken stock.
Simmer then add the lamb and cover partially with the lid. Leave to simmer for about an hour while the lamb becomes soft and tender.
Season with salt and pepper and remove the bay leaves.
For the rice:
To a medium sized pot, add the cumin, turmeric and butter. Allow to melt on a low heat.
Add the Tastic Basmati Rice and mix the spices through. Once coated, add the water and raise the temperature to a high heat. Allow to boil for 5 minutes, then reduce the heat to a low simmer, cover and leave until all the moisture has been absorbed by the rice. Season to taste.
For the Mayonnaise: chop the mint up finely and add to the Crosse and Blackwell Salad Cream, mix through and serve as a side or on top of the Rogan Josh.
For the best results, cook the Rogan Josh slowly. This will allow the flavours to really develop and the lamb to become soft and tender.