Curry House Lamb Rogan Josh
Tender pre-cooked lamb simmered in a red British Indian Restaurant style sauce made with curry house base sauce, warming spices, cashew paste and yoghurt. The sauce is smooth, moderately spiced and thick enough to coat the lamb.
Ingredients
- 45 ml ghee or rapeseed oil
- 30 g Garlic and Ginger Paste
- 4 teaspoons Mixed Powder
- 2 teaspoons sweet paprika
- 2 teaspoons Kashmiri chilli powder
- 1/2 to 1 teaspoon hot chilli powder optional and to taste
- 1 teaspoon ground cumin
- 40 g double concentrated tomato puree
- 120 ml hot water for diluting the tomato puree
- 500 ml hot curry house base sauce divided into 200ml, 200ml and 100ml portions
- 600 g Curry House Pre-Cooked Lamb or Beef with 60ml of its cooking liquid if available
- 35 g unsalted cashews
- 60 ml water for blending the cashews
- 60 g full fat natural yoghurt whisked
- 200 g fresh tomatoes cut into wedges
- 1 teaspoon garam masala
- 2 teaspoons dried fenugreek leaves
- 3/4 teaspoon fine salt plus more if needed
- 20 g fresh coriander finely chopped and divided
- 40 g red onion very finely sliced, optional
Instructions
- Stir the tomato puree into 120ml hot water until smooth. Blend the cashews with 60ml water into a smooth paste. Whisk the yoghurt, heat the base curry sauce until steaming and place the three measured portions beside the hob.
- Heat the ghee or oil in a wide pan with a capacity of at least 3 litres over a medium high heat. Add the Garlic and Ginger Paste and stir for about 30 seconds, until its raw aroma softens without browning.
- Reduce the heat to medium. Add the Mixed Powder, paprika, Kashmiri chilli powder, optional hot chilli powder and cumin. Stir continuously for 20 to 30 seconds, just until fragrant.
- Pour in the diluted tomato puree and stir thoroughly. Add the first 200ml portion of hot base curry sauce, bring to a lively simmer and cook for 2 minutes, stirring occasionally.
- Add the pre-cooked lamb, its measured cooking liquid if using, the cashew paste and the second 200ml portion of base curry sauce. Simmer for 4 minutes, turning the lamb through the sauce.
- Add up to the final 100ml portion of base curry sauce as required. Simmer for 4 to 6 minutes, stirring more frequently as the sauce reduces, until the lamb is steaming hot throughout and the sauce coats it without becoming dry.
- Turn the heat to low. Add the yoghurt one spoonful at a time, stirring each addition into the sauce. Fold in the tomato wedges and cook gently for 2 minutes without allowing the curry to boil hard.
- Stir in the garam masala, crushed dried fenugreek leaves, salt and 15g of the coriander. Taste and adjust the seasoning. Remove from the heat, garnish with the remaining 5g coriander and add the optional sliced red onion before serving.
Notes
- The prep and cooking times assume the base curry sauce and pre-cooked lamb have already been prepared.
- The lamb must be tender before it is added to the finished curry. The short simmer will not tenderise raw lamb.
- Add the last 100ml of base sauce according to the reduction in your pan. Using less produces a thicker curry.
- For a nut-free curry, omit the cashew paste and add the final base sauce only if needed. Check all prepared ingredients for allergen information.
- For a milder curry, omit the hot chilli powder. Kashmiri chilli powder can remain because it supplies much of the colour.
Nutrition
Calories: 188kcalCarbohydrates: 11gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 0.3mgSodium: 483mgPotassium: 386mgFiber: 3gSugar: 4gVitamin A: 1695IUVitamin C: 10mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!
