A staple of Kashmiri cuisine, Rogan Josh is a melting pot of aromatic flavour, with cardamom, star anise, cloves and cinnamon always in the mix.  Like any classic recipe, Rogan Josh has many different variations. Traditionally a lamb curry dish, using slow cooked beef instead only adds to the incredible richness  derived from generous lashings of tomato puree. A simple puff pastry cover and you have more of the wonderful textures in a dish that explodes with aroma when cracking the crunchy barrier to deliciousness.

And don’t forget that the key is to get the butter and oil really hot when browning the onions and meat (Rogan Josh translates to “hot oil” in Farsi) and in order to avoid any splitting of cream or yoghurt, before you add them, make sure you’ve given the rogan josh a minute or so to cool.

The Brussel sprouts, tomato Burrell Blanc and potato cheesy bake are amongst a myriad of side dishes that you could choose, but rest assured they tasted fabulous even if the photograph does not do them justice.

Serves 4

Enjoy!

Rogan Josh Pot Pies – Ingredients:

My Souk Drawer Rogan Josh spice

1kg Oyster steak cut into chunks

all purpose flour

1 onion diced

1 tbs oil

1 cup white wine

1 can crushed tomatoes

tomato paste

1½ tbs corn flour

3 tbs sour cream or plain yoghurt

½ cup frozen peas

2 sheets of puff pastry

1 egg yolk

butter

coriander leaves

Preheat oven to 180 degrees C.
Chop Oyster steak in large cubes, coat with My Souk Drawer Rogan Josh spice mixed with a tbsp of flour and marinate meat for at least 1 hour. In a heavy based pot cook onion in oil/butter on a high heat until slightly caramelised and soft. Add the marinated meat, stirring on a high heat for 2 minutes before adding the tomato paste and then once the greenness has been cooked off, the wine. Lower the heat, add the tomatoes,  cover and simmer for 1 hour or until the meat is tender. Add 2 tbs of water to the corn flour and stir to make a smooth paste. Add to the pot and simmer for 5 minutes until the sauce thickens.
Mix in peas, chopped coriander and sour cream or yoghurt. Spoon the mixture evenly into 4 large ramekins. Cut out pastry circle to fit the tops of the ramekins. Brush egg yolk around the rim of the ramekins and place the pastry circles, pressing gently to seal. Brush the top of the pastry with the remaining egg yolk.
Place in the oven for 10-15 minutes until the pastry is golden brown.
Serve with sides of your choice or just a crispy green salad if you’re pushed for time.

 

Sweet/Kippfler Poato Cheesy Bake – Ingredients; 

1 Sweet Potato

4-6 Kippfler Potatoes

Romano Cheese – grated

Mozarella Cheese – shredded

100g Butter

1/2 cup flour

2 cups Milk

Murray River salt

Pepperberry – ground

 

Method;

Peel and slice finely both sweet and Kippfler potatoes. Combine.

Melt butter over medium heat and mix in flour stirring constantly until bubbly. Remove from heat and slowly add milk, stirring well, before returning to the heat and bringing to the boil. Add 1 cup of each Cheese mixing well.

Form three layers in a greased casserole dish, each consisting of potato, a sprinkling of Murray River salt & ground pepperberry, and cheese sauce. Finish the top with a mixture of shredded and ground cheese blend. Cover with foil. Bake for forty minutes at 180 degrees C before removing the foil and finishing the last 20 minutes alongside the Rogan Josh pot pies.

 

Roasted Brussel Sprouts in Tomato Buerre Blanche – Ingredients;

20 baby Brussel sprouts

olive oil

caramaelised Balsamic vinegar

small onion – finely chopped

4 garlic cloves – finely chopped

Pul Biber (Aleppo Pepper)

200g cherry tomatoes

1 large lemon

1 lime

1/2 tbsp My Souk Drawer Mustard Powder

300g butter

Dill – finely chopped

Chives – finely chopped

 

Method;

Bring water to the boil and add the Brussel Sprouts cooking for no more than five minutes. Remove and plunge them immediately into a iced water bath. Drain and toss in a bowl with oil and caramelised balsamic coating liberally. Turn onto a lined baking tray and cook at 180 degrees until the outer leaves are browned, nutty and crunchy. Keep warm.

To a splash of hot oil in a saucepan add the onion, garlic, and Pul Biber, lemon and lime zest, and cook until soft. Dice the tomatoes and add to the pan, cooking until completely broken down and caramelised. Add about 50ml of caramelised Balsamic Vinegar, mustard powder and the freshly squeezed lemon and lime juice. Combine then turn the heat down to low. Begin to slowly add pieces of butter mixing constantly as they melt and before more butter is added until it is all incorporated. From this point do not overheat or work any further otherwise it may split. Remove from heat, add herbs and the Brussel Sprouts before serving with the Rogan Josh Pot Pies.

 

Enjoy!

 

 

 

Ingredients: