Lamb Rogan Josh
This is the very first curry I dared to make from scratch and thankfully it turned out very well! The flavours are quite rich and not too spicy, so you could add more chilli powder to suit your taste.
- 850g shoulder of lamb, cut into bite sized pieces
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 25g ground almonds
- 25g dessicated coconut
- 2 cloves of garlic, crushed
- 1 ½ inches of fresh ginger, peeled and finely chopped
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 large onions, sliced
- 4 large tomatoes, sliced into eighths
- 150ml Greek yoghurt
- 400ml approx. water
- 2-3 tsp cornflour
- 4 tbps rapeseed, or any other oil
- Salt and black or white pepper
Heat the oil in a large heavy-based saucepan and fry the meat until brown.
Meanwhile, start work on the curry paste. Dry fry the cumin, coriander, almonds and coconut in a small saucepan or wok. When done you should see the seeds begin to ‘jump’ on the bottom of the pan. Transfer into a mortar and pestle and crush, adding the garlic, ginger, turmeric and chilli powder.
When you feel you have crushed the mixture sufficiently, transfer to a blender and add 75ml of water. Blend until you have a smooth paste – a few remaining lumps won’t hurt.
Add the onions to the pan with the meat, which by now should be brown. Cook on a moderate heat until the onions begin to soften, then add the paste, taking care to cover all the meat.
When the mixture starts to look a little dry, stir in the yoghurt 1 tablespoon at a time. Add the chopped tomatoes and slowly pour in 300ml of water. Season with salt and pepper.
Bring to the boil, then cover and allow to simmer for about 2 hours, checking occasionally to make sure the seasoning is just right.
If, when you come to the end of the cooking time, you are worried the sauce is too watery, don’t be. This is where the cornflour works its magic. Mix the cornflour with about 25ml of cold water, add to the sauce and stir. The sauce will thicken almost immediately.
Serve with pilau rice and a good naan bread. Enjoy!
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