23 January 2019 Lorraine 0Comment
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Flavourful One-Pot Indian Dish

I guess the next few weeks you will hear my moans about home renovations. I didn’t fully understand the stress that truly goes with it until now. Despite all my running around and making sure we have a smooth transition into our new home I still have to find the time to cook. Curries are truly a life-saver during stressful times, it’s a one-pot dish and can be made ahead. It’s why I thought this Spicy Lamb Rogan Josh with a crunchy carrot salad will work well with my busy schedule.

Living with my neighbours so close by I am sure they must get that aroma of curry at 10am in the morning. They are either cursing me for making them breath in the lingering curry smell or just because they can’t have some. At least I don’t cook a curry everyday or every morning so neighbours please bare with me until the craziness is over. I love sharing though so if my neighbours do stop by, I really don’t mind sharing my Spicy Lamb Rogan Josh.

Indians are great at sharing, nobody leaves our home without eating something or taking a doggy bag home. It’s a trait I have from my parents and I love it. I do hope my kids can still carry that love of sharing in their adult lives. Although my 10year is quite adamant he will not share his food with anybody…….let’s hope that changes.

Rogan Josh uses similar spices to what we use in our Durban Lamb Curry, it is cooked a little differently but both are equally delicious

This recipe makes an aromatic dish with succulent lamb as it’s simmered on a low heat for a long time, this also helps develop the depth of flavour. I know lamb has enough fat content but I did trim off all the excess fat from the leg of lamb pieces that I used. I used ghee and a bit of fresh cream for that added richness. It was mainly for the kids, my 10 year old will probably have it for every meal until the pot is empty, he loves any lamb curry that much, so I did splurge a little. I have noticed that the chefs at authentic Indian Restaurants use loads of onion in their dishes so for this one I added a lot more than I usually do.

 

Spicy Lamb Rogan Josh

Course MAIN COURSES
Servings 4

Ingredients

  • 1 tbsp butter ghee or vegetable oil
  • 2 onion finely chopped
  • 1 sprig curry leaf
  • 2 tspn ginger/garlic paste
  • 700 grams lamb I used lamb off the bone, cut into cubes
  • 1 4cm piece piece cinnamon
  • 3 elachie/cardamom pods
  • 1 star aniseed
  • 2 cloves
  • 2 tspn cumin seeds
  • 2 tspn coriander seeds
  • 1 tspn fennel/soomph
  • 1 tbsp masala
  • 1 tbsp Kashmiri chilli powder
  • 1 tspn garam masala
  • 1/2 tspn turmeric
  • 50 gram tomato paste
  • 3 tbsp fresh cream optional
  • 1/4 cup/60ml plain yogurt
  • pinch of sugar
  • salt to taste

Instructions

  • Roast the cumin, coriander, cinnamon stick, elachie, star aniseed, cloves until fragrant. Remove from heat, cool and grind into a fine powder
  • Heat the butter ghee and saute onion and curry leaf.
  • Once onion is translucent add the ginger/garlic paste and fry for a minute
  • Add the cubes of lamb and mix in the ground spices. Add the masala and chilli powder. Mix it all well and saute for a minute or two.
  • Add the tomato paste and yogurt. Season with salt. Add a pinch of sugar if the tomato paste is too acidic. If you feel the lamb is drying up too quickly you can add about a 1/4 cup of water or slightly more if required.
  • Turn the heat down to a low settiing and allow curry to simmer for at least 40 minutes. The lamb should be tender and succulent. Add the garam masala
  • Add fresh cream if you wish and serve hot


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