Lamb rogan josh

Lamb rogan josh

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

Just like many of the British versions of Indian curries, our lamb rogan josh is quite a lot different to those made in India. Mutton or lamb rogan josh originates from the Kashmir region of India where it is made with tempered whole spices such as cloves, cinnamon, bay leaves, cardamom and deseeded kashmiri dried chillies. Meat on the bone is braised in a sauce that is deep red in colour, both from the kashmiri chillies and roton jot, which is a natural red food colouring and difficult to come by in the West, where the red colouring is achieved with paprika and tomato.

Ingredients

Quantity Ingredient
4 tablespoons rapeseed oil
or seasoned oil
2 tablespoons Garlic and ginger paste
2 tablespoons paprika
1 teaspoon chilli powder, or more to taste
125ml Tomato purée
500ml Base curry sauce (large batch), heated
1 tablespoon ground cumin
11/2 tablespoons Mixed powder
700g Pre-cooked stewed lamb/meat, plus 200ml of its cooking stock
2 tomatoes, quartered
2-3 tablespoons Raw cashew paste
3 tablespoons plain yoghurt
1 teaspoon dried fenugreek (methi) leaves
1 teaspoon Garam masala
3 tablespoons chopped coriander leaves
chopped red onion, to garnish
salt

Method

  1. Heat the oil in a large frying pan over a medium-high heat until hot. Add the garlic and ginger paste and let it sizzle for about 30 seconds, stirring continuously. Add the paprika and chilli powder and fry for about 30 seconds. The mixture should turn a darker red as it cooks. Pour in the tomato purée, which should start to bubble as soon as it hits the pan. Cook it down by about half then stir in 250ml of the base curry sauce, the cumin and mixed powder.
  2. Allow the sauce to simmer for a couple of minutes, without stirring unless it is obviously catching on the pan. Some of the sauce should caramelize to the sides of the pan; you want to scrape it off from time to time as it adds a nice smoky flavour. Add the pre-cooked lamb and the rest of the base sauce with the stock.
  3. Let the sauce come to a boil until it reduces to your preferred consistency, only stirring if it is catching. Add the tomato wedges to the sauce.
  4. To serve, swirl in the cashew paste then add the yoghurt 1 tbsp at a time, stirring continuously. Sprinkle with the dried fenugreek leaves, garam masala and add salt to taste. Top with the coriander and garnish with chopped red onion and a little plain yoghurt.
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