{ 2006 08 22 }

Lamb Rogan Josh

UPDATE 28th AUGUST : This dish was included in the 30th Curry Mela round-up by Tony at Anthony’s Kitchen. Thanks again Tony for another excellent round-up!

I have been yearning for a really tasty lamb curry for over a week now and after searching the interweb I came across this site named Route 79. Jag shares with us  some thoughts about living and commuting in London not to mention the most wonderful collections of Indian recipes. Here is my slight adaptation of one of them.

lamb rogan josh

LAMB ROGAN JOSH

Serves 1-2

INGREDIENTS

  • 2″ Fresh root ginger peeled
  • 4 Cloves Garlic
  • 300g Lamb filet, cut into bitesize pieces
  • 1/2 Tsp Salt
  • 1/2 Tsp Turmeric
  • 1 1/2 Tsp Garam Masala
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 5 Tbsp Low fat Quark (natural yogurt substitute – I used this since I had it in the fridge but normal natural yogurt is fine)
  • 1/2 Tsp Chilli powder
  • 1 Medium onion, chopped finely
  • 250ml Passata (sieved plum tomatoes – store bought jar – tinned plum tomatoes are also fine here)
  • Handful of homegrown cherry tomatoes (I decided to chuck these in at the last moment since they needed to be used up – this is an optional ingredient)
  • 1 Bunch Fresh coriander, chopped (as much or as little as you like – I used a whole pack of coriander from the supermarket)
  • 1 Tbsp Oil

PREPARATION

  1. Add the ginger and garlic into a small food processor and blend until pureed/finely chopped (sometime the addidition of a splash of water helps).
  2. Heat the oil and soften the onions gently for about 10-15 minutes without colouring too heavily.
  3. Add the garlic, ginger and the spices and continue to cook for a further minute or so until the spices become fragrant.
  4. Add the lamb, passata and yogurt and stir thoroughly.
  5. Bring to the boil, cover with a lid and reduce the heat to a gentle simmer, stirring occasionally.
  6. Cook for 1 hour (this was mainly due to the fact I used tender lamb filet) or until the sauce is the desired consistency and the meat is tender. 5 minutes before the end of cooking time add the whole cherry tomatoes (optional).
  7. Add the chopped fresh coriander and serve immediately.

, ,

I have added a little more detail to the steps and ingredients list since I’m trying to persuade my uncle to make his first homemade curry.  I think this recipe would be perfect as it is so straight forward.

  • Share/Bookmark

Posted by Pamela on Tuesday, August 22nd, 2006, at 8:41 pm, and filed under Indian, International Food, Lamb, Main course.

Follow any responses to this entry with the RSS 2.0 feed.

You can post a comment, or trackback from your site.