eep! – a blog

rogan josh (mk2), originally uploaded by rob78.

I’ve been wanting to make my own curry for ages, this was my second attempt and I was rather pleased with it. Once you have the spices, the rest is pretty much standard ingredients, which is why I went for it.

Lamb Rogan Josh

Serves 3-4

Ingredients

5 small red, or 2 medium white onions, diced
4 cloves of garlic, crushed
A thumb sized piece of root ginger (about 20g), peeled and finely chopped (fyi: my thumb is 60mm long)
800g diced lamb
2 teaspoons tumeric
6 teaspoons garam masala
4 teaspoons ground coriander
4 teaspoons ground cumin
2 teaspoons chili power (I used hot, because that’s how I roll)
1 tin of tomatoes (chopped, or chop them yourself)
142g of double concentrate tomato puree (i.e. one of the little tins)
1 small 150g pot of natural yoghurt
3 chopped spring onions to garnish (completely optional, but I love ‘em)

Method

1. Heat a some vegetable oil in a large saucepan.
2. Add the onions, garlic and ginger; fry until the onion is soft.
3. Add half the spices and stir in well (I measured all the spices into a seperate container first)
4. Add the lamb, stirring in well.
5. Add the rest of the spices and fry the lamb until it is browned.
6. While the heat is still high, add the tinned tomatoes, tomato puree and yoghurt. Stir well, cover and bring to the boil.
7. Reduce to a low heat, uncover and leave to simmer for at least 90 minutes, stirring every 30 minutes.
8. Taste while cooking and add extra chili if required.
9. Check that the meat is tender, serve and sprinkle the spring onions on the top.

Served with

Rice, a can of Stella 4% and a cheese naan (don’t get excited, it’s just a normal one with grated cheddar on the top, but seriously, you should do this).

Verdict

All good. Tasted like I expected a curry to taste like (i.e. what you’d get when you eat out). Was nice and spicy, but not stupidly hot. I got the recipe from here and only made a few changes to get to the above, as it seemed sensible to use a whole can of tomatoes and a whole pot of yoghurt rather than odd amounts.