Rogan lamb curry
There are loads of methods for cooking a fantastic lamb curry. This recipe is just one very popular Punjabi version that I grew up eating with cousins at family occasions. It's a rich and flavoursome dish that you slow cook to really get the lamb to melt in the mouth. I've adapted it a little by marinating the meat for a couple of hours beforehand which really pays off. Adding some yellow mustard seeds will bring a lovely tanginess if you fancy it too.
Ingredients
Serves: 4
- 8 garlic cloves
- 3.5 (1 1/2 in) piece fresh ginger root ginger
- 4 to 5 green chillies
- 1 heaped teaspoon salt
- 1 heaped garam masala
- 1 level teaspoon turmeric powder
- 1 heaped teaspoon cumin powder
- 1 heaped teaspoon ground coriander
- 1 level teaspoon paprika
- 1 level teaspoon chilli powder
- 400 to 500g diced lamb (shoulder if possible)
- butter for frying
- 1 onion, minced
- 1 (400g) tin plum tomatoes
- 1/2 lemon, juiced
- 1 teaspoon dried fenugreek leaves
- 1 handful fresh coriander leaves
Method
Cook:1hr15min ›
Ready in:1hr15min
- Blend the garlic, ginger, chillies, salt and spices to a paste.
- Dice the lamb and mix well with the blended mix. Cover and leave for at least 30 minutes in the fridge.
- Heat the butter in a pan and add the onion.
- Once the onion has softened but before it browns, add the marinated lamb, cooking on a medium to high heat until it browns a little and the water evaporates, around 10 minutes.
- Then add the plum tomatoes and turn the heat right up as you stir the tomatoes in and squash them down to create a lovely thick paste for the lamb and spices to bubble away in.
- Once the sauce starts to reduce right down, add 900ml (1 1/2 pt) water. Once this has started to boil, reduce the heat to the lowest setting on a small hob.
- Squeeze in the lemon juice, add fenugreek leaves and fresh coriander and leave to simmer with the lid on for about 1 hour, stirring every ten mins or so
- At the end, turn the heat up and reduce the mixture down to the consistency you like, about 5 minutes.
Tip
Serve with yogurt/raita and a chapati and some pickle. Aubergine, potatoes or saag are wicked accompanying dishes.
See it on my blog
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Reviews & ratings
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Reviews in English (1)
A great little recipe. Not complicated at all and it's going into the family favorites collection. - 24 Feb 2017