Rogan Josh Paste - Jamie Oliver recipe

[deedub]

Hi all, I used the recipe from Jamie Oliver's website to make rogan josh paste, there are other pastes listed as well so worth checking out:
http://www.jamieoliver.com/recipes/curry-recipes/easy-homemade-curry-pastes

Haven't used it yet, plan to make slow cooked lamb rogan josh over the weekend.

Makes about 1 cup of paste, could be doubled easily.

Ingredients:
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp black peppercorns
2 cloves garlic
thumb-sized piece of fresh ginger
75g roasted peppers from a jar
1 tbsp paprika
1 tsp smoked paprika
2 tsp garam masala
1 tsp turmeric
1/2 tsp sea salt
2 tbsp peanut oil
2 tbsp tomato puree
1 red chilli
1 bunch fresh coriander


Method:
Put cumin seeds, coriander seeds & peppercorns into bowl, roast for 5 mins Varoma temp speed1.
Let spices cool down a bit then blitz at speed 8 for 1-2 mins
Add rest of the ingredients and blend by turning dial to speed 10 for 1 min, scrape down and repeat if necessary

[*suzanne*]

That looks just like the bought stuff deedub, well done

[Mama Fergie]

Thanks for the link deedub.
Nothing better than homemade curry pastes 

[Cuilidh]

That looks lovely, Debbie.  What do you think the keeping time would be (I'm thinking Xmas hampers here).

[Halex]

Great work, love Jamie.

H

[deedub]

Not sure about the keeping time marina, a few people commented on the website that it should last a long time in fridge if covered with a layer of oil. Some also said it freezes well. I know I've kept tikka paste for a few months with no problems in the fridge.

[cookie1]

It looks lovely, I can almost smell it.

[hopefulcook]

I made this on Friday and then cooked it in a slow cooker according to the WW Slow Cooker recipe (essentially added 2kg beef, 800g chopped tomatoes, 250ml stock, 3 onions, lots of garlic, cinnamon stick, cardamom pods, fresh ginger and 4tbs tomato paste. I used all the paste (280g) as this was a double batch.
It was delicious

Thanks for this great link. I also made his Jalfrezi paste which I used with chicken, also very yummy.

Now looking for a nice Thai paste, still eluding me...

[JulieO]

I made this paste (in the TM) and then used it to make a curry based on the instructions from hopefulcook.  I adjusted it slightly to make it in my pc.  Really, really good. 

[Halex]

Hopeful  cook, sounds delish, dh & I love rogan josh.

JulieO, hw much stock did you use, abut 100-150mls?

This is on my menu plan this week, make this paste & use this recipe


Ingredients
For the Burgers

1 - 2 tbsp Patak's Rogan Josh Paste
450g extra lean minced lamb steak
½ red onion, finely chopped
1 garlic clove, crushed
2 Patak's Plain Naans to serve
1 bag mixed salad leaves
Chilli & Ginger Salsa

4 vine tomatoes, deseeded and chopped
1 red onion, peeled and finely chopped
1 red pepper, halved, deseeded and chopped
2 red chillies, halved, deseeded and finely chopped
1 tbsp freshly chopped ginger
1 tbsp freshly chopped coriander
seeds of 1 pomegranate
Methods
Mix together the lamb, red onion, garlic and Patak's Rogan Josh Paste.  Shape into 4 burgers.
Griddle or barbecue the burgers for 8 - 10 minutes, turning occasionally.
Mix together the salsa ingredients.
Griddle or barbecue the naan breads and cut in half.  Serve the burgers on the naan breads with the salad leaves and top with the salsa.
 

[JulieO]

Hally, I used 1/4 cup water which I used to swill out the tomato can and I added to the pot a frozen cube of veg stock concentrate (instead of chicken stock).

I brought to high pressure over medium heat as I was worried with it being quite a thick sauce at that stage that it might burn on the bottom of the pot, so used the lower heat.  It didn't burn at all and I was left with lots of sauce, not too thin. 
(meat was cut into large cubes and cooked 30 mins once stabilised).

I'm thinking next time to either up the meat to 2.5kg, simply because the amount of sauce can take it, but also after I'd trimmed the meat, there certainly wasn't 2kg left over, so if I increase it there will be more to freeze for quick, tasty meals on other nights.
Otherwise I'll not add the 1/4 cup of water (but still add the veg stock cube).

It's quite a mild curry, but tasty.  Hope this is of some help. 

[Halex]

Thanks JulieO, love my pressure cooker,