ROGAN LAMB CURRY

    (1)

    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.

    Indian.Rubies

    Greater London, England, UK
    1 person made this

    Ingredients

    • Butter
    • 1 onion
    • 8 garlic cloves
    • Fresh ginger (a piece about an inch and a half in size)
    • Green chillies (4 or 5)
    • Salt (heaped teaspoon)
    • Garam masala (heaped teaspoon)
    • Turmeric powder (level teaspoon)
    • Cumin powder (heaped teaspoon)
    • Ground coriander (1 heaped teaspoon)
    • Paprika (1 level teaspoon)
    • Chilli powder (1 level teaspoon)
    • Fresh coriander leaves (handful)
    • Tin of plum tomatoes
    • 400 to 500g diced lamb (shoulder if possible)
    • Fenugreek (teaspoon of dried leaves)
    • Lemon juice (half lemon)

    Method

    1. Dice the lamb and mix well with the blended garlic, ginger and chillies as well as all the spices and salt. Cover and leave for at least 30 mins in the fridge.
    2. Heat the butter in a pan and add the finely chopped onion.
    3. Once the onion has softened but before it browns, add the marinated lamb, cooking on a medium to high heat for around 10 mins until it browns a little and the water mostly dries.
    4. Then add the tin of 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.
    5. Once the sauce starts to reduce right down, add a pint and a half of water and once this has started to boil, reduce the heat to the lowest setting on a small hob.
    6. Squeeze in the lemon juice, add fenugreek leaves and fresh coriander and leave to simmer with the lid on for about an hour, stirring every ten mins or so
    7. After the hour, turn the heat up and reduce the mixture down to the consistency you like for about 5 mins.

    Tip

    Serve with yogurt/raita and a chapati and some pickle. Aubergine, potatoes or saag are wicked accompanying dishes.

    See it on my blog

    http://www.indianrubies.com

    Recently viewed

    Reviews & ratings
    Average global rating:
    (1)

    Reviews in English (1)

    by
    0

    A great little recipe. Not complicated at all and it's going into the family favorites collection.  -  24 Feb 2017

    Write a review

    Click on stars to rate