ROGAN JOSH

Rogan Josh – an Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce. The lamb falls apart tender and packs a serious flavour punch!

INGREDIENTS

3.5 tablespoons ghee , substitute butter
1 cinnamon stick
6 green cardamom pods , lightly bruised
4 cloves
1 large onion , finely chopped
3 cloves garlic , crushed
1 tablespoon ginger , finely grated
5 tablespoons tomato passata
1 teaspoon salt
750g boneless lamb shoulder , cut into 3cm
375ml chicken stock

2 tablespoons paprika sweet
3/4 teaspoon chilli powder or to taste
4 teaspoons ground coriander
4 teaspoons ground cumin
2 teaspoons turmeric powder
1/4 teaspoon nutmeg
1 teaspoon garam marsala
1/2 teaspoon fennel powder

SERVING/GARNISH

1/2 teaspoon extra garam masala
1/2 teaspoon extra fennel powder
125g plain yoghurt
Chopped coriander leaves, finely shredded ginger, yogurt

…..Or if life is too short use a jar of Patak’s  Rogan Josh curry sauce mix

METHOD

Melt ghee over medium heat in a 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 a 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 the 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, and or Naan