Outback Lamb Camp Oven Curry
Rogan Josh lamb curry with a hot & fragrant rub cooked in a camp oven
I wasn't sure I'd be saying this a few weeks back, but this blog caper is cause for improvements to organisation and planning meals. I always feel bad for thinking this, but I honestly hate having to think about the next meal. First world problems, I know. But I’m definitely more into it now – it’s making meals more interesting for a start! We’re thinking and using more of what’s in season, and the kids and Bill certainly can't complain about their meals being more of the same.
It’s the weather for curries and hanging around a fire here. With the long weekend coming up, that’s what we’re going to be doing. It’s a weekend of celebration too, as Jim is turning 5. That means we’ll do cake and his request for a Bubble Guppie cake has been placed. Now let’s hope it doesn’t end up like the Lamington Train fiasco of 2007! That's a story for another day.
Fessing up now - credit must be given to Jamie Oliver for this one, whose recipe I have shamelessly robbed and added some Outback Lamb recipe innovation, including an authentic, Aussie camp oven.
INGREDIENTS
Spice Taylor Deep & Hearty Rustic Rogan Josh (from the Asian section in the supermarket)
Oil, butter (or ghee)
2 tins diced tomatoes
300mls water or chicken stock
2 red onions
5 cm ginger (you can use store bought ginger in the jar, either or)
10 cloves fresh garlic (same here, store bought is fine)
2 red chillis (with or without seeds, depends on how hot you like your curry!)
1 bunch coriander
Boiled potatoes or aubergine
Yogurt, mint & coriander to serve
Naan bread and basmati rice
HOT & FRAGRANT RUB
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
½ tablespoon fenugreek seeds
½ tablespoon black peppercorns
1 clove
½ a cinnamon stick
2 cardomon pods
Salt and freshly ground pepper
Lightly toast in a pan over gently heat before pounding or crushing into a fine powder. (I use the nutribullet for this). Then rub generously over your outback lamb leg.
CURRY PASTE
2 red onions
5 cm ginger (you can use store bought ginger in the jar, either or)
10 cloves fresh garlic (same here, store bought is fine)
2 red chillis (with or without seeds, depends on how hot you like your curry!)
1 bunch coriander
METHOD
This is often where I cheat a little – there really are so many good commercial curry sauces and pastes available. For this recipe, I really like The Spice Taylor and I always have their Deep & Hearty Rustic Rogan Josh in the pantry and it gives an authenticity to the curry that’s hard to replicate at home. I add extra stuff like the onions and tinned tomatoes because it’s a camp oven and you need lots of liquidy goodness to get it just right. Blitz this all together in a food processor.
Now we’re ready to start cooking.
More confessions...I actually do all of this prep stuff at home before we get to the camp because, well, basically because it’s a lot easier. All you will need to do when you get to camp is put your camp oven in a few coals and cook for about an hour minimum. Longer is fine, and the flavours will intensify. Ideally try to slow cook for 2 -3 hours and just keep up the liquids.
If you're taking a few snags with you for the fire, I also par boil the sausages for the same reason. Anyone who has tried to cook food over flames compared to coals will know exactly what I mean.
Pop some oil and butter (ghee if you have it) in the bottom of the camp oven. Roughly brown your rub covered leg of lamb – not essential but it just looks so much nicer at the end. Take out the leg and set aside, covered.
Fry off the herbs and spices (the ones that are included in the Spice Taylor Rogan Josh pack) for about 20 seconds and add the homemade onion/ginger/garlic curry mix along with the Spice Taylor base sauce. Cook this for about 5 minutes, stirring regularly until soft and golden.
Add tinned tomatoes, the Spice Taylor Rogan Josh Sauce and 300mls of either water or chicken stock.
Pop your leg of lamb in and get ready to camp cook, you legend! A bit over an hour later - or 2 or 3 at a slower pace if you're organised enough - you're nearly there.
I add in vegetables towards the end as well depending upon what’s handy but boiled potatoes, sweet potatoes or pumpkin or even aubergine are always a safe bet.
The meat will come away beautifully from the bone when its cooked. Just steam some basmati rice, stir in some yogurt at the end and serve with chopped mint and coriander and a lovely squeeze of lime juice.
Have some bevies of choice handy to accompany the curry and I promise your guests will be blown away as they warm themselves by the fire. Most of all, enjoy this time with family and friends!
