Lamb Rogan Josh
Oh my oh my! this is a recipe to love, both the preparing and the sharing of it. A delight for the senses, just see, smell, feel, taste these ingredients.
- 75 g (2¾ oz) natural yoghurt
- ½-1 teaspoon cayenne pepper
- 2 teaspoons ground coriander
- 1½ teaspoons ground cumin
- 2 teaspoons crushed fresh garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- 550 g (1 lb 4 oz) lamb leg steak
- 300 g (10½ oz) onions, finely chopped
- 1½ tablespoons tomato purée
- Celtic or sea salt
- 25 g (1 oz) unsalted butter, (I used ghee)
- 2 bay leaves, crumbled
- 2 green cardamom pods, split open at the top
- 5 cm (2 in) cinnamon stick, broken in half
- 4 whole cloves
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon chopped fresh mint
- 2 tablespoons chopped fresh coriander
Total cooking time: 1hr 10min
- Mix the yoghurt with the cayenne pepper, coriander, cumin, garlic, ginger, paprika and turmeric.
- Trim the lamb of any fat and cut it into 5 cm (2 in) cubes. Put them into a nonstick saucepan with the onions, place the pan over a medium heat and stir until the contents begin to sizzle.
- Add the yoghurt mixture, reduce the heat to low, cover and cook for about 30 minutes, stirring occasionally, until the lamb has released all its natural juices.
- Remove the lid, increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency.
- Put a kettle on to boil. Add the tomato purée, some salt and 15 g (½ oz) of the butter to the lamb. Reduce the heat to low again and cook, uncovered, for 3-4 minutes, stirring frequently. Then add 350 ml (12 fl oz) of boiling water from the kettle, cover and simmer for 15 minutes.
- In a small pan, melt the remaining butter over a low heat, add the bay leaves, cardamom, cinnamon and cloves and allow them to sizzle for 35-40 seconds.Add the nutmeg, stir once and pour the contents over the meat. (Please read the note below recipe before adding to the meat, for a different option). Mix well, cover and cook for a further 10-12 minutes.
- Stir in the chopped mint and coriander and serve. (I like to leave mine in a side dish then it can be added according to preference), i.e. hub is not a fan of coriander but I love the herb. Chalk and cheese sometimes me and hub!.Note: I was a bit wary about leaving the spices added at stage 6 whole in the dish so I strained mine out of the butter before adding the seasoned butter to the main dish. But I read up on it and traditionally whole spices are left whole in most curries and Indian dishes and it is regarded as part of the experience of eating authentic curry to watch out for those crunchy cardamom pods and cinnamon sticks. Smaller spices like coriander, peppercorns and cumin seeds apparently will disappear into the dish and don’t usually affect the taste or texture.
After eating the dish which was amazingly delicious and so full of aromatic delight I was happy with my decision to strain the last additions of whole spice particularly the cinnamon and cardamom.What I found: I think to serve four hungry adults with this recipe would be a stretch and I would definitely increase quantities for four. There were three adults eating this recipe today and we were adequately fed but I don’t believe four adults would have felt filled.
Rogan josh is a type of Indian curry distinguished by its thick, flavorful red sauce and tender meat. The words rogan josh are said to come from two Persian words, rogan meaning oil or clarified butter (or red in Hindi) and josh referring to heat, passion or boiling. The theory is that the full name of the dish means boil in ghee. This dish is all about cooking in an oil-based sauce with an intense heat.
I found the base for this recipe on Allrecipies.co.uk posted by Brenda Houghton and have only tweaked it tiny little bit here and there to suit my preference.Anyone following this blog will know I have had to ride some health adventures over the past year or so and generally experience a rollercoaster of good days and bad days. After being vegetarian with vegan leanings for over 28 years, last year on medical advice I began to include some chicken and fish in my diet and today included the first lamb I have eaten since becoming vegetarian all those years ago.I do still, and believe always will, struggle at times with eating anything other than a veggie based diet, but this recipe with all its vibrant colours and exquisitely beautiful herbs and spices has been a joy to make and helped tremendously to make meat a little more inclusive.
It is a lovely dish to serve along with lashings of rice, I particularly liked the cardamom rice I made (also another first), to serve with this rogan Josh and the freshly made flat breads with mixed dried herbs and black pepper hub made. I’ll be sure to post links for the rice and flat breads next week.
Just have to include a little focus about the wonderful properties of one of the ingredients used in this dish Turmeric:
Turmeric & Health Benefits
Turmeric is a spice used in food which gives it a yellow colouring. It been used in India for thousands of years as a spice, and has medicinal and anti-inflammatory properties. It is believed to help relieve symptoms of conditions such as heartburn, bloating, depression and fibromyalgia. Whilst nothing has been clinically proven, it has been shown to have some benefits to those who suffer from joint pain or arthritis.
link for the Cardamon rice: http://cornwallnan.co.uk/2018/03/cardamon-rice/
link for flatbreads:http://cornwallnan.co.uk/2018/03/easy-flat-breads/