Rogan lamb curry

    (1)
    1 hour 15 min

    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
    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 

    1. Blend the garlic, ginger, chillies, salt and spices to a paste.
    2. Dice the lamb and mix well with the blended mix. Cover and leave for at least 30 minutes in the fridge.
    3. Heat the butter in a pan and add the onion.
    4. 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.
    5. 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.
    6. 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.
    7. 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
    8. 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

    Find my recipe on Indian Rubies

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    (1)

    Reviews in English (1)

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

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