Lamb Rogan Josh

Without a doubt my all time favourite Indian dish, the tender, juicy & slightly sweet Lamb married with the aromatic ginger, coriander & cardamom is a winner everytime! My version of this classic dish has more coriander & ginger (because i love the flavour so much).

The key with any good curry is patience, allow enough time for the sauce & meat to cook slowly and you will be rewarded with the most tender meat & flavoursome sauce.

 

Ingredients: (Serves 4)

500g cubed lamb shoulder

1 large red bell pepper, sliced thinly

1 large green pepper, sliced thinly

1 large onion, diced finely

4 cloves garlic, peeled

2 thumb size pieces of ginger, peeled

1 red chilli, chopped roughly

1 tea sp black peppercorns, crushed

5 cardamom pods, crushed

1 cinnamon stick

5 cloves

1 tb sp grd cumin

1.5 tb sp grd garam masala

4 tb sp tomato paste

1ltr lamb stock

100g coriander

25g caster sugar

4 plum tomatoes, chopped roughly

4 tb sp natural yoghurt

50mls ghee

25mls rapeseed oil

 

Method:

  1. Firstly make the spice paste by combining the garlic, ginger, green pepper, chilli & peppercorns with rapeseed oil & blend to a smooth paste.
  2. Coat the lamb in the paste for 6-12 hours then heat a wide based pan, add the ghee & cook the onions & red pepper for 2-3 mins before adding the grd spices & cinnamon.
  3. Continue to cook for 5-6 mins until spices have created a paste & darkened slighty, add the lamb mix & continue to cook until the liquid has evaporated.
  4. Add the cardamom pods & tomato paste before pouring over the stock.
  5. Allow to simmer for 30-40 mins before adding the sugar & correcting seasoning with salt.
  6. Chop the coriander roughly & add to the sauce along with the tomatoes, allow to cook for a further 15-20 mins before finishing with the yoghurt.

 

 

 

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