Rogan Josh (Lamb Curry) - A Favourite
Rogan Josh (Lamb Curry) - a Favourite.
By Tony DeLorger © 2011
Curries are such complex and exciting departures from western style cooking. These days most people are familiar with Indian curries and have a basic understanding of the process of cooking. We can find pasts, spice mixes, pickles and chutneys freely available in our supermarkets and recipes are abundant. Traditional methods using whole spices and preparing spice mixes can be time-consuming and I find that as long as the ground spices are fresh, the results are excellent.
Having spent many years in the industry, importing and selling spices, blends, pasts, chutney and pickles to restaurants in Sydney, Australia, I collected many books and recipes that have long please my own family. In the process I have developed my own recipes and offer my own take on the classic Rogan Josh. I hope you enjoy it.
Puree- 2 x Onions (200g), one inch of Ginger peeled, 3 large Garlic cloves peeled plus a little water.
Heat- 120ml Ghee or Oil.
Add Puree- and cook for about two minutes.
Add Spice Mix- 2tsp Paprika (16g), flat tsp gnd Cloves (5g), flat tsp gnd blk Pepper (5g), 1tsp gnd Cardamom (8g), 1 ½ tsp Garam Masala (12g), 2tsp gnd Coriander (16g), 2tsp gnd Cummin (16g), ¼ tsp gnd Nutmeg (2g), 1tsp Poppy Seeds (8g), 1tsp Chilli Powder (8g), 1tsp gnd Turmeric (8g), 1tsp Salt (8g), 1 heap tsp of powdered stock (20g).
Cook- blend in a stir until the spices are fragrant. (a few minutes)
Chop- 250g peeled Tomatoes.
Add- 2 tbs of Tomato Paste + chopped Tomatoes. Cook until pulp.
Add- 1 kg of diced Lamb. Cook in mixture until change colour and is sealed.
Add- 600ml Water.
Cooking- Bring to boil then reduce to simmer, lid half on half off. Cook until meat is tender about one to one and a half hours. Stir every now and then. Before serving with Basmati rice, add a good blob of yogurt, and serve with a range of raitas, chutneys and pappadams.
Salad Suggesting- Deseed, skin and chop a few cucumbers. Mix in a bowl, equal portions of Sour Cream and plain Yogurt (about a cup of each). Add a tsp of Garam Masala and a tsp of Caster Sugar- Mix well and add chopped Cucumber. Serve as a side to curry.
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