Following on from last weeks post about the great enjoyment cooking and eating curry has given me over the years, as promised here is my Lamb Rogan Josh recipe. The original dish is a Kashmiri classic getting its deep red colour from lots of crushed chillies. My version is based on the UK restaurant style, try it and I am sure you will find you can now easily make a curry as least as good as your favourite local takeaway!
This recipe serves 2
Ingredients
- 500g Diced Lamb
- 1 Large Onion sliced
- 200g Tinned Chopped Tomato (half a standard tin)
- 2 Cloves Garlic minced or finely chopped
- 1 Grated fresh Ginger (same approximate size as the Garlic)
- 4Tbsp Vegetable Oil or Ghee
- ½ Tsp Chilli Powder
- 1 Tsp Paprika
- 1 Tsp Cayenne Pepper
- 2 Tsp Cumin Powder
- 1 Tsp Ground Coriander
- 1 Tsp Curry Powder
- 3 Cardamom Pods
- 3 Whole Cloves
- 1 Small piece Cinnamon (about the size of your thumbnail)
- 1 Bay Leaf
- 1 Pinch of Salt
Optional
- 1 Handful of chopped fresh coriander
- 2 Tbsp Plain Yogurt
Preheat your oven to 180 Degrees.
Take a large casserole dish and add the oil, turn your hob on to a medium heat. Add the sliced onions and cook until translucent, approximately 5 minutes, then add the garlic and ginger and mix in for 30 seconds.
Now add the lamb and continue cooking until lamb has changed colour, approximately 5 minutes.
Add all of the other ingredients
except for the tomato and stir in, continue to cook for 3 minutes
(TIP: Lightly crack the cardamom pods to release more flavour).
Turn off the heat and add the tomato
(TIP: I use a spoon to take out the pieces to limit the amount of juice going in).
Now put the lid on your casserole dish and place in the preheated oven and cook for 1 hour.
Serve with rice and sprinkle with the optional fresh coriander. I like to add a spoonful of yogurt, it tempers the heat and adds a little more richness!
Eat with friends, family and enjoy :)
