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Guy’s Rogue and Not-So-Much Josh Curry

Says Guy McDonald, “Growing up in the only Province with a surname: Kwa-Zulu Natal, my passion for Curry & Spice (& all things nice) was ignited at a very young age. One of my favourite memories is sitting with my Dad outside the Pietermaritzburg Library eating Chilli bites in his Datsun 120Y. My wife has often requested that I show some heritage in a pot & with lockdown not offering me any excuses, I have embraced the chance to delight her senses with my Lamb Curry. Unfortunately, she cannot tolerate very hot curry and still shakes her head as I sweat my way through a Lamb Vindaloo while she savours a light Korma. So, to my “Rogue & not-so-much Josh Curry”. Rogue because it doesn’t subscribe to any particular Curry recipe but is rather my attempt at a flavour-filled, slightly spicy, but ever so nice Lamb Curry and not-so-much Josh because well, it is loosely based on a Rogan josh, also written roghan josh or roghan ghosht, an aromatic curried meat dish of Persian or Kashmiri origin. Two places I’ve never been to. My wife adores it & I hope you will too.”

Ingredients:
For the Rogue & not-so-much Josh paste
1 bunch fresh coriander, stalks and leaves separated
1 red chilli, seeded and roughly chopped
2 tsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
1 tsp black peppercorns, roughly ground
2 tsp paprika
1 tsp turmeric
2 tsp garam masala (optional) or use Rajah Mild & Spicy Powder
A pinch of salt
2 tbsp tomato purée (small sachet)
For the raita
8g Fresh parsley/coriander
100ml yoghurt
100g cucumber

For the lamb
1 tbsp Olive oil
5cm cinnamon stick or a tsp of ground cinnamon powder
3 dried bay leaves
1 onion, roughly chopped
600g/free-range lamb shoulder cubes or neck fillet, cut into 3cm chunks
2 garlic cloves, peeled and crushed
1 can of peeled tomatoes
1 cube of Beef Stock Cube
2 medium-sized potatoes (peeled and cut into cubes)
100ml fat-free natural yoghurt

Method:
To make the paste, in a mixer, blend together the coriander stalks, red chilli, ground spices and salt. Mix in the tomato purée.

To cook the lamb, heat the oil in a large heavy-based casserole. Fry the onion, cinnamon stick, and bay leaves for 2 minutes. Add the lamb and fry for 4-5 minutes, stirring. Add the garlic and fry for 2 minutes.
Add the spice paste and fry for another 2 minutes, stirring
Add dissolved Beef stock
Add 400ml water, then potato pieces, then cover with a lid and simmer for 40-50 minutes or until potato softens.

While the stew is on the go, make the raita. Rinse & roughly chop the parsley/coriander. Cut the cucumber in half lengthways. Using a teaspoon, remove the pulp from the centre and discard it. Grate the remaining cucumber. In a bowl, combine the cucumber, parsley/coriander and yoghurt. Add a drizzle of oil and season to taste.

Guy’s Hot Tip: Let the curry cool down and stand for a few hours. This allows the curry to bind and all the flavours to settle. Think about how a takeaway curry always tastes better the next day? We follow that concept.
Near dinner time, reheat the curry and stir in the yoghurt and cook for 10 minutes. Serve garnished with the fresh coriander leaves and roasted pumpkin seeds on a bed of Basmati Rice. Serve the raita on the side.

P.S. When you make this recipe, remember to tag @Magic828Music and use #MagicQuarantineCookbook on social media so we can see your pictures. Happy cooking!

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