Curry of the week : 14-September-97

Sausage Rogan Josh

Ingredients

• 450 g (1 lb) pork sausages
• 115 ml (4 fl oz) natural yoghurt
• salt
• 225 g (1/2 lb) onion, chopped
• 5 cm (2 inch) piece ginger, chopped
• 2 cloves garlic
• 400 g (14 oz) tin tomatoes
• 1 tablespoon vegetable oil
• 1 tablespoon chopped fresh coriander
  
  
• Spices 1
  • 3 green cardamoms
  • 3 cloves
  • 3 small pieces cassia bark
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli powder
  • 1 teaspoon coriander, ground
  • 1 teaspoon cumin, ground
  
  
• Spices 2
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • 1/4 teaspoon red food colouring

Method

• Cook the sausages and slice into bite sized pieces. Mix the sausages, yoghurt spices 1 and salt.
• Put the onion, ginger, garlic and tomato into the blender and puree.
• Heat the vegetable oil in a pan and add the onion puree. Put the sausage mixture into a separate pan without oil. Cook both for about 20 minutes. Salt to taste and stir occasionally to prevent sticking.
• Combine the two mixtures and cook for a further twenty minutes until the mixture is quite thick. If the mixture becomes too dry add a little water.
• Add spices 2 and fresh coriander. Mix well and cook for a further five minutes, then serve.

Serves 4.