Hogget Recipes: Tandoori Hogget Curry

Tandoori Hogget

The third course of the Hogget Feast was a Tandoori Hogget Rump with a curry sauce and rice. Lacking a traditional clay walled tandoor oven (or the permission to dig one into my back garden), I used the barbecue grill to give the tandoori-marinaded hogget its nicely blackened finish.

Rump is a great cut for grilling as it’s lean and flat-ish (a butterflied leg is a worthy alternative ). It benefits from a good searing, but try to keep the centre of the meat nice and pink.  

For the Tandoori Hogget

  • 1 rump hogget
  • 300ml plain Greek yogurt
  • Thumb-sized piece of ginger root, peeled and finely chopped
  • 3 cloves garlic, peeled and finely minced
  • 4 cardamom pods, cracked
  • 1 tbsp ground coriander
  • 2 tsp paprika
  • ½ tsp ground cumin
  • 1 tsp onion seeds
  • ½ tsp freshly-ground black pepper
  • ¼ tsp turmeric
  • 2 tsp honey
  • Juice of ½ lime
  • Big handful of fresh coriander including stalks, chopped
  • Generous pinch Maldon salt
  • 1/4 tsp red food colouring (optional, but recommended)

Put all marinade ingredients in a food processor and blend. Cut a couple of 1cm deep slashes into the rump. Cover with marinade and reserve in fridge in a non-reactive container for at least 2 hours or overnight. Meanwhile make the curry sauce (see below)

Grill the hogget on the BBQ over a medium-low direct heat. Flip the hogget over to develop a nice char on each side. Check the internal temperature with an instant-read thermometer, the meat is medium-rare at 55C and perfect just a fraction above that, so either continue to cook on the BBQ over indirect heat or transfer to an oven at 160C until it reaches 55C, then rest in a warm place for 5-10 mins. Carve and serve.

 

For the Curry Sauce

  • 4 medium-sized onions
  • ½ can coconut milk
  • 300g tomatoes, diced
  • 2 tbs butter or ghee
  • 1 tbs coriander
  • 1 tbs paprika
  • 4 cardamom pods
  • ½ tsp turmeric
  • 1 tsp onion seeds
  • 3 cloves garlic, peeled and finely minced
  • 50 ml double cream
  • 1-2 Fresh or dried chillies, to taste
  • Big handful of fresh coriander leaves, chopped or torn

Fry the onions in the butter over a medium-low heat for 15-20 mins/until tender and lightly browned. Add spices, ginger and garlic and fry for 5 more mins.

Add tomatoes and coconut milk, simmer for 30 mins, stirring occasionally. Finish with double cream and garnish with fresh coriander.

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