National Curry WeekBy Phil Creighton
November 27, 2008
It’s National Curry Week – what better to enjoy it than to make your own?
It’s no secret that those of us at 24Seven Towers enjoy a good curry. With so many great restaurants in the area to choose from there’s no excuse not to enjoy National Curry Week, which continues until Saturday.
Although there’s something to savour in a meal cooked for you, it’s always pleasurable to create your own. But replicating that authentic taste of India can be easier said than done.
I can remember my mum’s first attempts: chicken and raisins dunked in a generic curry powder. It was enough to put me off the cuisine until someone took me to much-missed The Balti House in St Mary’s Butts.
To help celebrate National Curry Week, authentic Indian cuisine experts Geeta’s has teamed up with Brown Brothers, an innovative Australian winery, to create some wine and dine suggestions that you can easily recreate in your own home.
These include Brown Brothers Tarrango, a light-bodied, vibrant, fruity red which served chilled, is ideal with Geeta’s Rogan Josh Lamb. With its fresh acidity and light tannins, Tarrango cuts through the richness of this delicious dish, which is a blend of tomatoes and spices with yoghurt.
Rogan Josh Lamb Biriyani with Brown Brothers Tarrango
- 300g Lamb cut into cubes
- 1 jar Geeta’s Rogan Josh Spice & Stir cooking sauce
- 200g rice (wash a few times in water and drain)
- 2 small onions fried until brown
- Half tsp of saffron soaked in half a cup of milk
- 10-15 mint leaves (chopped)
- 2tbsp oil1tsp cumin seeds
- 10 almonds
- 10 cashews
- 1tbsp of raisins
Cook the lamb according to the instructions on the jar of Geeta’s Rogan Josh Spice & Stir cooking sauce. Set aside.
Heat oil and add cumin seeds. Add the rice and stir fry and then add enough water to one inch above the level of the rice, and bring to the boil.
Leave to simmer for 10-15 mins until rice is almost cooked and all the liquid has dried up.
Take a baking dish and grease the bottom. Put half the rice at the bottom of the baking dish, add half the mint leaves and half the nuts and fried onions and all the lamb mixture.
Layer the remaining rice, mint leaves, nuts and fried onions to the top of the lamb mixture.
Sprinkle the saffron milk on top of the rice. Cover with foil and bake in a moderate oven for 15-20 mins. You can serve it with Geeta’s chutneys, a yogurt raita (see right for a quick recipe) and a glass of slightly chilled Brown Brothers Tarrango.
To appreciate this refreshing red wine, enjoy it young and fresh.
Quick cucumber raita recipe
- 1 medium tub of natural yogurt
- Half a cucumber cut into very small cubes
Whisk yogurt with salt and half to 1tsp of sugar (to taste)
Add cucumber and ½tsp cumin powder, ½tsp red chilli powder (optional).
Garnish with chopped coriander leaves and 1 tbsp of pomegranate seeds (optional).