Lamb Curry - Rogan Josh
Lamb shoulder, in a rich aromatic curry sauce which despite its long list of ingredients is super easy to make.
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Servings: people
Equipment
- 1 large heavy-based casserole dish with a lid
Ingredients
- 1 Kilo lamb shoulder with bone Roughly chopped into 2 or 3 pieces
- 2 large onions - finely sliced
- pinch asafoetida optional
- ¾ cup Greek yoghurt (min 5% fat)
- 2 tsp all purpose flour
- 1½ tbsp Kashmiri chilli paste or powder you will need to taste the curry to add more if necessary as it is cooking
A: Whole Spices to Grind
- 1 tbsp coriander seeds ground spice conversions see notes
- 1 tsp cumin seeds
- 5 cloves
- 1 pinch mace blades
- 7-10 whole peppercorn
- 2 whole black cardamom optional
- 8 whole green cardamom
B: Ground Spice & Whole Spice
- 5 cm cinnamon stick
- 2 tsp fennel seed powder
- 2 generous tbsp coconut flakes optional
- 1 tbsp ground almonds (almond flour) optional
- ½ tsp turmeric
- 3 bay leaves
Garlic and Ginger Paste
- 4 large cloves garlic
- 3 cm fresh ginger
To Serve
- 1 tbsp finely chopped fresh chilli optional
- 1 bunch fresh coriander - finely chopped
- ½-1 tsp kashmiri garam masala optional
- salt to taste
Instructions
- Source all your ingredients and arrange them as per the headings.
- Toast the spices for grinding (A) in the casserole dish. Start with the whole spices, and then add the mace and cardamom. Don't burn - just until they start to give off an appealing aroma. Remove and grind when cool.
- Whisk the flour into the yoghurt until there are no lumps. Set aside
- Whizz together the garlic and ginger - add a teaspoon of oil or water to ensure they are well blended. Set aside.
- Add ghee or oil to the casserole dish and fry the onions until golden. Add a pinch of asafoetida (if using).
- Remove a couple of tablespoons of the fried onion and mix into to the yoghurt - stir well and set aside.
- Add the garlic ginger paste and Kashmiri chilli paste or powder to the remaining onions in the casserole and cook for a couple of minutes- add the ground (A) spices and all the (B) spices. Cook for a couple of minutes.
- Add the lamb. Seal on all sides and cook for a further 2-5 minutes. Push the spice mixture into the meat.
- Add ½ cup water and bubble until the liquid starts to evaporate. Repeat the process.
- Lower the heat and add a cup of water* (see notes) and the onion yoghurt mixture. You need enough liquid to 'just' cover the meat. Bring back to a gentle bubble - cover and cook until the meat falls off the bone. Check on the meat every 30 - 40 minutes - adding more liquid and salt if necessary. It should take about 1½-2 hours.
- Garnish with fresh coriander, the finely sliced chilli and a dusting of kashmiri garam masala. Serve with aromatic or plain rice.
Notes
The process of toasting and grinding your spices gives the final dish extra pzazz, but sometimes, that is not always possible—time and equipment. Of course, the freshness of the spices also comes into play. There is a great article here that has some good, sound advice on conversions.
However, taste as you go along and add a little more - pre-ground spice does not have the same full flavour.
* or replace the water with grated tomatoes or tinned tomatoes.
