Rogan Josh is a signature Kasmiri dish (of Persian origin) which has recently become a real favourite of ours.
Traditionally made with lamb or mutton, it can be made with chicken or beef as well. On this occasion we only had chicken to hand and it was delicious. Cooking this on the slow cook feature on the Sakura meant we could set it and leave it, knowing it would switch to keep warm once the cooking was complete.
You can buy jars of Rogan Josh paste (M&S’ is particularly good), but making the paste yourself is very easy and gives the dish a much fresher and vibrant taste. It much easier than you think it will be! We doubled up on the paste as making a big batch of the curry freezes well and you have an easy meal ready from the freezer one evening.
Ingredients – for the paste
- 2 cloves of garlic
- 1 thumb-sized piece of fresh root ginger (or a teaspoon of minced ginger from a jar)
- 1 quarter cup of roasted peppers, from a jar
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- ½ teaspoon sea salt
- 2 tablespoons groundnut oil (sunflower oil works too)
- 2 tablespoons tomato purée
- 1 fresh red chili (we used a birds eye chilli with the seeds in)
- A small bunch of fresh coriander
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
Method – for the paste
- Combine ingredients into a food processor and blend so it forms a paste. You may need to add more oil if the mixture is too dry, just add a little more at a time until the paste loosens.
- Store in an airtight jar in the fridge until you are ready to use it.
Ingredients – for the curry
- Your preferred meat (lamb, mutton, beef or chicken) cut into large chunks
- Large onion (red or yellow) chopped into chunks
- 500ml of passata
- 200ml milk (any type cow/soya/almond)
- Salt, pepper sugar (for seasoning)
- Splash of oil
- Fresh coriander (for garnish)
Method – for the curry
- Heat the oil in a saucepan, once hot add the chopped onions and cook for 5 minutes
- Add the meat to the onions and seal. Once sealed, add the curry paste with a splash of water to loosen the paste a little. Stir and make sure the meat and onion is well coated in the paste.
- Add the passata to the pan, season with salt, pepper and sugar (taste first, this will depend on the passata, we found 2 teaspoons of sugar was needed).
- Stir to ensure all ingredients are combined. Add the milk little by little until the consistency of the sauce is thick, but still a bit loose.
- Transfer to the Sakura inner bowl and place inside the Sakura unit. Select the ‘Slow Cook’ feature and set for 2 hours if cooking chicken, or 4 hours for lamb, mutton or beef.
- Once ready to eat, double check the seasoning is correct. At this point, you will see if the curry is spicy enough for you or too spicy – if it’s too spicy, add some more milk; if it’s not spicy enough add some dried chilli powder. Serve with fresh coriander sprinkled on top.
- Eat with rice and a naan – delicious!