You didn’t care if Monday was blue, Tuesday was grey and Wednesday too. To Thursday you said, I don’t care about you.
Now it’s Friday and you love it!
Oh yes!!!! It is finally here. The day that you’ve all been waiting for since….well the last Friday of course!
It’s like a superhero which arrives just in time to save you from the doom and gloom of the work week taking a heavy toll on you.
All of the work week’s miseries can be pushed aside as you kick your weekend off with a hearty dose of FRIDAYLICIOUS gastronomical fun, with this simple recipe of a hearty and flavourful classic from the verdant valleys of Kashmir, The Rogan Josh!
- 5 tablespoons vegetable oil
- 7 black peppercorns, left whole
- 3 black cardamom pods, left whole
- 5 green cardamom pods, left whole
- 4 whole cloves
- 1 cinnamon stick
- 1 piece mace
- 1 onion, finely chopped
- 700g of full leg of ravishing Lamb Raan from Licious’ brand new Exotic range.
- 6 garlic cloves, peeled, left whole
- 1 (3/4-inch) piece fresh ginger, peeled and cut in half
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon kashmiri chilli powder
- 2 teaspoons ground fennel seeds
- 1 1/2 teaspoons garam masala
- 2 tomatoes, blended to a pulp.
- 3 tablespoons plain yogurt
- Salt to taste
- Handful chopped fresh coriander, leaves and stems
- Heat the oil in a large pan over medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry until the spices are sizzling and fragrant.
- Add the chopped onion, and fry until golden brown. Add the Exotic Lamb Raan pieces, and fry for 3 to 4 minutes, stirring continually, until the Raan pieces are golden brown all over.
- Blend the garlic and the ginger in a food processor or a mixer, Add the paste to the lamb raan mixture, stir well to combine, reduce the heat, and continue to cook for 3 to 4 minutes, stirring frequently.
- Stir in the ground coriander, cumin, kashmiri chilli powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the gravy has almost completely dried out.
- Add 2 to 3 tablespoons of boiling water to the gravy, stir well and simmer for a further 7 to 8 minutes, stirring continuously until the gravy thickens.
- Add enough boiling water to almost cover the lamb raan, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the lamb raan is cooked through.
- Garnish with coriander and serve with hot rice, naan, chapati , kulcha or tandoori roti.
Recipe courtesy: cookingchanneltv.com
Use this recipe and let us celebrate our two favourite F words, Food and Friday, with you!
Always take a big bite
It’s such a gorgeous sight
To see you eat in the middle of the night
You can never get enough
Enough of this stuff
I’m in love!