Search This Blog

Thursday, 19 January 2012

Storecupboard Rogan Josh

This is probably the easiest curry in the world. You can get all the ingredients in your supermarket or Asian grocers, there are no tricky techniques, just fry the lamb, stir in the yoghurt, add the spices and forget about it for 2 or 3 hours. It is really authentic tasting and you only need to get hold of two fresh ingredients - two pounds of shoulder lamb (or stewing beef if you prefer) and a pint of Greek yoghurt.

3 tablespoons vegetable oil
2 lbs lamb shoulder cut into 2 inch cubes
1 pint greek yoghurt
1 tsp cinnamon powder
salt to taste
4 tsp bright red paprika mixed with 1 tsp cayenne pepper
11/2 teaspoon powdered ginger
2 tsp garlic powder
2 tsp ground fennel
1/4 teaspoon garam masala

Heat the oil in a large pan until it's smoking and fry the lamb for about 5 minutes. Slowly add the yoghurt a dollop at a time, waiting till it is absorbed before adding the rest of the yoghurt. Add all the other ingredients except the garam masala and stir. Then add 1 pint water and put the lot into a medium sized Le Creuset. Cover and cook for 2-3 hours at 170oC or until the meat is tender, stirring occasionally. Make sure there is always some liquid in the pan. Remove the lid and add garam masala. You should have a thick reddish -brown sauce. If the sauce is too thin boil some of the liquid away,

No comments:

Post a Comment