WEEKEND TREATS

on

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Rogan Josh (Indian Lamb Curry)


 Author:Nagi  Prep: 20 mins  Cook: 2 hrs 30 mins  Mains  Indian

An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!

Ingredients

  • 3.5 tbsp ghee , substitute butter 
  • 1 cinnamon stick
  • 6 green cardamom pods , lightly bruised
  • 4 cloves
  • 1 large onion , finely chopped
  • 3 cloves garlic , finely minced
  • 1 tbsp ginger , finely grated
  • 5 tbsp tomato passata 
  • 1 tsp salt
  • 750g/1.5lb boneless lamb shoulder , cut into 3cm/1.2" cubes 
  • 1.5 cups / 375ml chicken stock , salt reduced (broth)

SPICES:

  • 2 tbsp paprika , normal or sweet
  • 3/4 tsp chilli powder 
  • 4 tsp ground coriander
  • 4 tsp ground cumin
  • 2 tsp turmeric powder
  • 1/4 tsp nutmeg
  • 1 tsp garam marsala 
  • 1/2 tsp fennel powder 

FINISHES

  • 1/2 tsp extra garam masala 
  • 1/2 tsp extra fennel powder

SERVING/GARNISH

  • 1/2 cup / 125g plain yoghurt (Greek yogurt fine)
  • Chopped coriander leaves, finely shredded ginger, yogurt
  • Basmati rice

Instructions

Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.

Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.

Add the garlic and ginger, cook for another minute.

Stir in the Spices, cook for 30 seconds.

Mix in the tomato puree and salt, then add stock and mix.

Add lamb, stir, bring to simmer.

Place lid on and adjust heat to low or medium low so it's simmering gently.

Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.

Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.

Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.

Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired.

And as always have a chilled day from the Viking 

Comments

Post a Comment