Rogan Josh (Lamb Curry) is a curry hailing from Kashmir and is very popular in India Pakistan and obviously United kingdom. Rogan Josh typically means meat cooked with oil in intense heat.
There are versions and versions of Rogan Josh and this one is mine, tried and tested several times to great success. Enjoy!Ingredients:
- 6 garlic cloves, roughly chopped
- 1 large onion, roughly chopped
- thumb-size piece fresh ginger, peeled and roughly chopped
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp paprika
- 1 tsp chilli powder
- 1 tsp salt
- 1 tbsp tomato puree
- 4 tbsp vegetable oil or ghee (clarified butter)
- 1kg/2¼lb casserole lamb, cut into bite-size cubes
- 8-10 cardamom pods, lightly crushed with the back of a spoon
- 300ml/10fl oz stock
Method
Step 1... In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato puree.
Step 2... Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the stock and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.
Done...
Eat this with some rice or chapatis... Like i say
Yummy In My Tummy....
