Lamb Rogan Josh Curry
A wonderfully spiced aromatic Indian lamb curry. Flavoured by delicious classic goodies such as a traditional onion paste, ginger garlic paste and a homemade Rogan Josh spice. Preparation can take longer than opening a tin of curry paste or powder but so worth the effort for the final result. This delicious lamb curry freezes well and of course, tastes even better the day after when the flavours have seriously mingled and infused to perfection.
4
30 minutes
1 hour
180ºC
Ingredients
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Onion Paste
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1 large red or brown onion- no skin, roughly chopped
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Splash of cold water
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Ginger Garlic Paste
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4cm piece ginger- peeled and chopped
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5 garlic cloves- peeled and chopped
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Splash of cold water
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Rogan Josh Spice Mix
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1 tsp fennel seeds
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1 tsp cumin seeds
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3 tsp ground coriander
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1/2 tsp ground turmeric
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1/2 tsp garam masala
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2 tsp paprika
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1/2 -1 tsp red chilli powder
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Other ingredients
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4 tbsp oil- coconut or rapeseed
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4 green cardamom pods
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5 cloves
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2 dried bay leaves
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1 tbsp tomato paste
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1 x 400g can of diced tomatoes
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600g lamb- cut into small bite sized pieces
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2 tbsp natural plain yogurt
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Sea salt and black pepper- to taste
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250ml hot water
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Garnish
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Fresh coriander leaves
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Thinly sliced raw red onions
Instructions
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Preparation 1 - make onion paste
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01 Place onions in the food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl. Set aside.
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Preparation 2 - make Ginger Garlic Paste
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02 Place ginger and garlic also in the food processor. Add a little water and grind to a coarse paste. Set aside.
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Preparation 3 - make Rogan Josh spice mix
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03 Heat a small frying pan over low heat. Add fennel and cumin seeds. Roast, stirring for 2-3 minutes or until aromatic. Leave until cool before placing in a spice grinder or pestle and mortar. Grind or pulse to a coarse powder. Now combine altogether with the remaining Rogan Josh spices in a small bowl and set aside.
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Cook stage 1
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04 Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes. Now add onion paste. Cook, stirring, for 1-2 minutes or until the raw smell disappears. Now add the ginger garlic paste, stirring, for 2 minutes or until fragrant. Finally stir in Rogan Josh spice mix and cook for 1 minute or until aromatic - see image #2
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Cook stage 2
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05 Now add tomato paste, canned tomatoes, diced lamb, yoghurt and season with sea salt and black pepper - see image #3. Cover lamb with the 250 ml hot water. Bring to a simmer and cover with a lid. Cook in the oven for 1 hour or so until lamb is tender and soft - see image #4
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Serve
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06 Take to the table hot with a sprinkling of chopped coriander leaves and a few thinly sliced raw onions (optional). Extra delicious when accompanied with roti, naan and freshly boiled basmati rice.
Notes
I like to cook this curry in the oven but its perfectly acceptable to use either a slow cooker (on high 4 hours) or sit the pan on the stove and gentle simmer. Great eaten the day made but as with all Indian spiced food, tastes even better the following day.
