Lamb Rogan Josh
Yes, that right's - curry in a bag!
1 Large Size Qbag™ Alu Foil Cooking Bag
600g Lamb Neck Fillets or Shoulder
15g Ginger (peeled and smashed into paste)
2 Garlic Cloves (smashed into a paste)
2 tsp. Turmeric
3 Bay Leaves
1 Small Onion (finely slice
4 tbsp. Sunflower Oil
1 tsp. Salt
6 Green Cardamom Pods (pounded)
1 ¼ tbsp. Ground Fresh Fennel Seed
½ tsp. Ginger Powder
4 Red Scotch Bonnet Chilli, or Hot Red Chillies
100g Cottage Cheese
½ Tin of Chopped Tinned Tomatoes
Serves: 2 people as a main course
- Dice the lamb into 3-4cm cubes. Mix thoroughly with smashed garlic, ginger, turmeric and bay leaves. Allow to marinate whilst you prepare the remaining ingredients.
- Gently fry the onion, in 2 tablespoons of oil until soft and translucent. Add the cardamom, fennel seed and ginger, and cook gently for 5 minutes until the mixture is aromatic.
- Puree the chillies with the remaining oil. Add the onions, cottage cheese and tomatoes and puree until smooth.
- Combine with the marinated meat. Add the water, salt and mix to combine.
- Place into a Large Size Qbag™ and carefully seal with two 2cm folds. Make sure the mixture is evenly spread throughout the bag before placing on a baking tray and in the oven.
In the Oven: Pre-heat to Gas Mark 4/180ºC/350ºF and cook for 1.5 hours.
How to Use / Step-by-Step
- Arrange the food in the bag and add any seasonings or sauces. TO CLOSE: Fold the open end twice and press down carefully.
- Place the Qbag on a baking tray for the oven or on the BBQ with the window facing up. Leave to cook.
- Bag may inflate and excess steam will automatically vent around the window area. Peel back the window film to stir or taste. TO ROAST: Remove window film halfway through cooking.
- After cooking, leave to stand for 10 seconds before removing the window film using the tab. Serve & enjoy!
- For a STEAMED, succulent result, leave the EasyView Window in place during cooking.
- If you prefer a GRILLED or ROASTED result, allow to cook for 5 mins, then remove from the heat source and peel off the EasyView Window before returning to cook. This will allow food to brown off on top.
- If cooking pork, lamb, beef in the bag - it is recommended to use a marinade or sauce to add moisture and maximise flavour.
- Prepare meals in advance, place in the fridge/cooler/freezer and cook when ready to eat.
- Experiment with seasoning blends, dry rubs, marinades, BBQ sauce, spice & herb mixes etc. for extra flavour and succulence.
- Do not use in a microwave.
- Qbag and its contents will be hot after cooking, use oven mitts / utensils to handle / serve.
- Always use a supporting plate to carry the Qbag after filling and cooking.
- Take care when handling, the foil may be sharp.
- Single use only. Recycle or dispose of after use.
- Maximum temperature in in an oven: 210°C (400°F).
- When cooking on the BBQ/grill, keep the BBQ/grill hood up to allow air to circulate around the bag.
- Be sure to fully remove the EasyView Window before closing the BBQ/grill hood.
- Always keep the EasyView Window facing upwards - do not turn the bag upside down.
- Maximum cooking time: 2 hours.
- Make a hole in the top of the bag for steam to escape before opening.
- Add a tblsp. of flour inside to soak up extra moisture if preferred.
- No temperature restriction in an oven or on a BBQ/grill.
Frequently Asked Questions
What is Qbag made of and how does it work?Qbag is made of a very strong, pure aluminium foil (with no coatings or laminated plastics on it) which is also much thicker and stronger than regular household foil. This is why it can withstand the high temperatures and flames from a barbecue. The bag provides a pressure-cooking environment for food to cook faster by steaming in the oven and on the barbecue, without any odours escaping or mess to clean up after.
How do I close Qbag after filling?This is very easy to do by hand. Fold the open end by 1cm or so, twice, and press down to create a water-tight seal. No need for any expensive sealing machinery (unlike what sous-vide demands). Add sauces, marinades or even white wine to enhance flavour.
Do I need to pierce the window film before cooking?No. The window adheres to the aluminium foil bag during freezing and room temperatures. During cooking, the window film will gently lift off to allow excess pressure and steam to escape automatically. However, it will not ‘pop’ off or reseal to the aluminium foil. It will simply ‘sit’ on top of the bag, so just leave the bag to cook without turning it over.
Can I roast in the bag?Yes. During cooking, after the window film has begun to let steam escape, you can choose to leave the window film resting on top of the bag for a steamed, succulent result or remove it altogether (with the EasyPull tab) for a more roasted result.
Will I still get the taste from charcoal on the BBQ/grill?Yes, you can! A few minutes after cooking the window will start to become peelable. Remove the window film altogether to allow you to close the BBQ hood. The food inside the bag will infuse with the smoke (or wood chips) from the BBQ to get the charcoal taste, but without the mess!
Can I add vinegar or lemon juice for flavour in Qbag?The cooking method of Qbag allows for the natural water content in food to be released for steaming, the release of all this moisture is likely to neutralise acidic and alkaline elements present inside the bag. That is why lemon slices on salmon or a splash of vinegar in a marinade for meat can be used for seasoning and flavour, but probably should not be cooked in isolation in the bag.
Can I prepare meals in Qbag and cook them later?Yes, absolutely! Meal prepping is well-suited to Qbag because you can see inside the bag through the EasyView Window. You can keep meals in Qbag in the fridge, cooler (like when camping) or in the freezer.
If you have a question that is not answered here, please contact us to help directly.