I don’t need to tell you that I love curries. I make curries at home from scratch. I have supermarket curries in the freezer for when there really is no time to cook and I am also very familiar with my local Indian takeaway, just like many other people in the UK.
Although I sometimes take the easy option, the best curries are without doubt the homemade ones. A takeaway curry can be oily and heavy and is almost certainly not good for you. A homemade curry is probably one of the healthiest dishes you can eat, as well as being super tasty and filling. You don’t need to use expensive cuts of meat so it’s also an economical choice.
It should be no surprise that Indian curries were found to be the top food choice for fire fighters and those in the armed forces in a survey carried out by the dating website, Uniform Dating. Fish and chips was the top choice for police officers and doctors, while nurses preferred salads.
Today Uniform Dating is launching the Uniform Foodies app, which will feature 20 healthy, hearty and affordable recipes developed by the Michelin Star chef Michael Caines.
Along with a number of other food bloggers, I have also developed a recipe for the app (and am hoping to get a chance to cook it alongside Michael Caines!). I chose to make a lamb rogan josh as it is a well-known dish and one of the most popular curries at many curry houses. It’s healthy, full of flavour and perfect for a soldier, a firefighter or anyone not in uniform too! Like me. Or you.
Ingredients for Lamb Rogan Josh – Serves 2
2 tbsp vegetable oil
8 Black pepper corns
3 cardamom pods
1 cinnamon stick
2 bay leaves
1 onion, finely chopped
400g diced shoulder or leg of lamb
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp chilli powder
1/2 tsp paprika
1 tsp garam masala
1/4 tsp turmeric
5 cloves garlic
3cm piece of root ginger
2 tbsp yoghurt
2 tbsp coriander leaf
How to Make Lamb Rogan Josh
1. Heat the oil in a saucepan and add the whole spices – black pepper corns, cardamom pods, cloves, cinnamon stick and bay leaves. Cook for about a minute. It should become very fragrant.
2. Add the onion to the pan with the spices and cook over a low heat for about 10 minutes.
3. Add the diced lamb to the pan and turn up the heat a little. Keep giving the lamb a stir and cook until it is sealed on all sides.
4.Put the ginger and garlic in a food processor with a splash of water and blend until smooth. Or, pound to a paste in a pestle and mortar.
5. Add the ginger/garlic paste and the powdered spices to the pan with the lamb. Stir in.
6. Finely dice the tomatoes or put them in the food processor and blend. Then add them to the saucepan. Simmer for 20 minutes. Give an occasional stir. If the pan becomes dry, add a splash of water.
7. Stir in the yoghurt. Then let it simmer very gently for another 10 minutes.
8. Serve with rice or Indian bread and garnished with the chopped coriander leaf. Remove the cinnamon stick when serving.
Disclosure: The recipe is my own and was developed as part of the #UniformFoodies blogger challenge. I received a voucher to cover the cost of ingredients involved in developing it.