Rogan Josh

Serves 4

600g/1lb 5oz diced kid

75g/1 ? 3 cup plain yoghurt

2 teaspoons chilli powder (add more if

you want it hotter)

2 teaspoons unsmoked paprika

1 red onion, roughly chopped

1 tablespoon grated fresh ginger

2 garlic cloves, roughly chopped

small bunch of coriander (cilantro),

leaves and stalks separated

30g/2 tablespoons butter

1 cinnamon stick

5 cardamom pods

1 teaspoon cumin seeds

1 teaspoon coriander seeds

3 whole cloves

3 tomatoes, roughly chopped,

or ½ x 400g/14oz can tomatoes


Mix together the meat, yoghurt, chilli, paprika and . teaspoon salt, and leave to marinate for at least 1 hour, and up to 8 hours in the fridge.

Put the onion, ginger, garlic, ½ teaspoon salt and the coriander (cilantro) stalks in a small food processor and blend to a coarse paste.

Melt the butter in a frying pan, add all the whole spices and fry for 30 seconds. Add the paste and cook for 15 minutes until all the liquid has evaporated and the paste begins to stick to the bottom of the pan.

Add the meat and its marinade with the tomatoes and cook for 5 minutes to break down the tomatoes.

Add 200ml/scant 1 cup water then cover and simmer for 1 hour or until the meat is tender and the sauce is rich and thick. Keep an eye on it so it doesn’t dry out, adding a little bit of water if it does.

Check the seasoning and serve with the coriander leaves, roughly chopped, on top.


Serves 4

1.5–2kg/3 ¼ –4 ½ lb bone-in shoulder of kid, or use a combination of shank and breast

800g/1 ¾ lb medium-sized waxy potatoes, peeled and halved

for the marinade

juice of 1 lemon

2 tablespoons olive oil

40ml/2. tablespoons red or white wine

4 garlic cloves, peeled but left whole

1 tablespoon dried oregano

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon dried chilli flakes, or to taste

1 teaspoon salt, or to taste

In a small food processor, blend the lemon juice, olive oil, wine, garlic, oregano, cumin, cinnamon, chilli flakes and salt.

Pour this marinade over the meat and massage well to coat all over. Cover and marinate in the fridge for at least 2 hours, or preferably overnight.

Bring up to room temperature before cooking.

Preheat the oven to 230°C/450°F/gas mark 8. Place the meat and its marinade in a roasting tray or large ovenproof pot and cover with a tightly fitting lid or foil.

Roast in the oven for 20 minutes then reduce the heat to 150°C/300°F/gas mark 2 and roast for a further 1 ½ hours.

Lift the meat out to make room for the potatoes; there should be a good couple of centimetres/nearly an inch of liquid.

If not, add a little splash of water.

Add the potatoes to the tray and reposition the meat on top of the potatoes. Cover well again and continue baking for another 45–60 minutes, until the meat is completely tender and the potatoes are meltingly soft.

Remove the lid or foil, increase the oven temperature to 180°C/350°F/gas mark 4 and cook for a further 15 minutes to colour the meat and potatoes.

Remove from the oven and serve.

Mongolian Crisp Fried Lettuce Rolls

This can also be cooked entirely on the hob, for about 1½ hours in total. The meal can be

bulked up with the addition of cooked rice or noodles in the lettuce leaves, or on the side.

Serves 4

2 tablespoons honey or brown sugar

600g/1lb 5oz boneless kid shoulder, shank or breast, chopped into large chunks

2 tablespoons finely chopped fresh ginger

1 cinnamon or cassia stick

2 star anise

1 teaspoon fennel seeds

1 dried red chilli

3 ½ tablespoons dark soy sauce

150ml/2 ? 3 cup rice wine

½ –1 teaspoon ground Sichuan pepper or dried chilli flakes (optional) to serve

crisp lettuce leaves

1 cucumber, peeled, deseeded and sliced

½ bunch of spring onions (scallions), finely sliced

Preheat the oven to 180°C/350°F/gas mark 4.

Put the honey in a large ovenproof pan that has a lid, or a flameproof casserole, heat until it begins to caramelise then stir in the meat, ginger and whole spices.

Add the soy and rice wine, then add about 200ml/scant ½ cup water. Bring to the boil, cover tightly and bake in the oven for about 1 hour, or until tender.

Uncover and cook on the hob until the liquid has reduced by about half. Remove the meat and put it in the fridge to cool, then strain the sauce into a pan (discard the aromatics). Boil the liquid until reduced to a sticky sauce; set aside and keep warm for serving.

Once the meat has cooled, pull it into bite-sized pieces and dust with the Sichuan pepper or chilli, if using.

Fry the pulled pieces of meat in a dry frying pan over a high heat, or grill under a high heat, until the outside is really crispy and the middle is hot, checking the seasoning (remembering the sauce is quite highly seasoned).

To serve, fill the lettuce leaves with spoonfuls of the meat and sauce, top with the cucumber and spring onions

(scallions), then roll them up to eat.

Napkins are recommended!

*Orange and Leek Loukaniko

Greek Sausage*

_Makes about 2.5kg/5 ½ lb

(35–40 sausages)_

2 tablespoons salt

2kg/4 ½ lb boneless kid shoulder, cubed

4 leeks (white part only), trimmed and finely chopped

2 tablespoons extra virgin olive oil

6 garlic cloves, crushed

finely grated zest of 1 large orange

2 teaspoons ground coriander, toasted

2 teaspoons freshly ground black pepper

1 tablespoon dried oregano (preferably Greek)

1 teaspoon dried thyme

75ml/5 tablespoons red wine, chilled

3 tablespoons red wine vinegar, chilled

about 4m/13ft sheep casings

Rub the salt into the meat and refrigerate for 15 minutes, then freeze until very firm, about 45 minutes.

Chill the bowl of your stand mixer and the paddle attachment, and the meat mincer parts too.

Fry the leeks in the olive oil for 10 minutes until soft, spread out on a plate to cool then place in the freezer to chill until very cold.

Set up the mincer with the coarse plate and mince the meat, adding any liquid left in the bowl to the minced meat.

Add the chilled leeks to the meat and mix to distribute them evenly. Chill for another 10 minutes, then add the garlic, orange zest, coriander, black pepper, oregano and thyme.

Using the chilled paddle attachment and stand mixer bowl, mix at a low speed for 1 minute. Add the red wine and vinegar and mix until the liquid is incorporated and the mixture is uniform and sticky, about 1 minute

longer. Form a small sausage ball to test for seasoning, and put the rest of the mixture in the fridge.

Fry the ball, then taste and adjust the seasonings if necessary, and keep the mixture chilled for up to 3 hours.

Follow the instructions for filling the casings, shaping and hanging the sausages as for the Merguez on page 81.

If you would like to smoke the Loukaniko, use a smoking wood such as oak. Set the cooking grate in place and the sausages away from the fire.

Cover, positioning the air vent over the sausages. Smoke until the wood and charcoal are burnt out, 1–2 hours.