Lamb Rogan Josh Curry

Lamb curry

Rogan/Roghan Josh/ ( I am not sure of the difference), is a popular dish on the menu of any British Indian restaurant. It is quite easy to make and tastes delicious.

Place everything in a bowl, mix, leave to marinate for a couple of hours/overnight in a fridge. Cook as per instructions in your slow cooker book for chicken casserole. I cook on high for 3-4 hours and then leave it on slow until ready to eat.

Ingredients

500 gm. leg of lamb, cut into cubes, including bones. Do not use cheap meat cuts if you want good results
Marinade:
1/2 cup thick yoghurt* or dahi
3 green cardamom seeds, crushed or 1/2 tsp. cardamom powder
1 cinnamon stick of approximately 2 inches, powdered or 1 level tsp. powder
2 tsp. coriander powder
1/4 – 1/2 tsp. chilli powder, adjusted to taste
1 tsp. sweet paprika powder (for colour)
1 level tsp. cumin powder
1 level tsp. turmeric powder
1 tsp. ‘sonf’ or fennel powder
A few strands of saffron, soaked in a tbsp. of warm water
For cooking:
1 medium onion, peeled and chopped
1 tbsp. grated ginger
2 cloves garlic, peeled
3 tbsp. ghee or clarified butter or oil
A large pinch of asafoetida or hing powder
1 tea cup chopped or tinned tomatoes
Salt to taste
1 tsp. Garam Masala
A handful of chopped coriander leavesInstructions

1. Place lamb and all marinade ingredients in a bowl and mix. Keep overnight in the fridge*, in an airtight container.
2. Grind onion, ginger and garlic together.
3. Heat ghee in a heavy bottomed pan or pressure cooker, add asafoetida powder and fry onion, garlic, ginger mix, until it is golden.
4. Stir in lamb and it’s marinade and stir fry on high. When meat looks sealed, add tomatoes, and salt. Stir-fry for 8-10 minutes.
5. Add 1/2 cup water, cover and cook on medium heat, until meat is tender. This takes 30-45 minutes. Keep stirring from time to time. Also check water, adding more if necessary. Finished dish should have thick gravy that sticks to the meat.
6. Cooking in a pressure cooker: At step 5, close pressure cooker lid and bring to full pressure. Reduce heat to medium-low, to maintain even pressure, and cook for 10-15 minutes. Better the quality of lamb, lesser time it takes to cook it.
7. Allow to cool, before opening. Check to make sure that the lamb is tender. If it is not tender, cook for another 5 minutes. If there is too much liquid, quick boil, without the lid, to make the gravy thick.
8. Adjust seasoning and add garam masala, give it a quick stir and close the lid. This will allow the flavours to infuse.
9. Add chopped coriander leaves, just before serving, saving a few for garnish just before serving.
10. Serve hot with Chapatti, Naan bread, Tandoori Roti 1 or Boiled Rice.

Notes

You can add 1/2 cup of double or sour cream and 1 tbsp. chopped or flaked almonds to the marinade, to give it a richer taste.
You can add 2 tbsp. dry methi leaves to the marinade to give it a different flavour.
This dish can be cooked with mutton, if you like mutton.
Don’t worry about the amount of ghee used for cooking. Once the dish is ready, you can remove the excess ghee/fat from the top.
*Tips for cooking with yoghurt:
Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.
Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.
When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.
Substitute sour cream for yoghurt, using only half the amount.
 Image copyright of Schwartz
You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

You must be logged in to post a comment.

Blog Promotion by UK SEO Company.