As you may well have gathered from my blog, I am a big fan of curry. I love making it, I love eating it and I really love sharing my curry recipes on my blog. In fact, two of the most popular recipes on my blog are for curries: Quick Chicken Curry and my Easy Chicken Korma. Today I want to share with you my Lamb Rogan Josh and on Thursday I will be sharing my recipe for Easy Peasy Pilau Rice, which would go brilliantly with any of my curry recipes, but especially this Lamb Rogan Josh.
Lamb Rogan Josh is definitely one of my favourites curries, whether I’m making it or getting it in takeaway form (I love cooking, but I do like to take a break occasionally!). It’s also my husband’s favourite curry…in fact it was him who first introduced me to it. I like it because it is not hot (I am a bit of a wuss when it comes to curry, I can’t cope with anything above a medium and sometimes even medium is a bit too much!), but it is full of flavour and I am a total sucker for slow cooked lamb in any form. I also love it because it is really simple to make (or at least my version is!).
My recipe for Rogan Josh is adapted from a recipe I found in Rick Stein’s India…I love Rick Stein’s India, because to make it Rick actually went to India and found out what they really make over there (as opposed to the anglicised versions we often get over here). Consequently his recipes are really authentic, but also often a bit complicated and they often involve hard to get ingredients. So, I set about simplifying his recipe, using fewer ingredients, fewer processes and only things I could get in my local supermarket. My husband was a very willing guinea pig for my experiments 🙂
The result is delicious (it passed the husband test, you’ll be pleased to hear), but above all simple: fry an onion, add some garlic and spices, add a tin of tomatoes then bung it all in the oven for 1hour and 15mins. Simples! (as those ever so slightly annoying meercats might say). Don’t be alarmed by the number of spices…Yes, it does involve buying a few extra things at the supermarket, but actually putting them in the curry is a doddle…it’s just a case of measuring them out and tipping them in and the result is so worth it!
Do you like my new red pan, by the way? I got it from Waitrose – it’s kind of like a Le Creuset pan (it’s enamel coated cast iron), but with a much smaller price tag. (It cost £40, a similar one from Le Creuset would cost and eye-watering £180!). It’s awesome and I would really recommend getting one if you don’t have one already. I love it because I can use it to make things like this Rogan Josh that start on the hob and then get popped in the oven to continue cooking. Before I got my new red pan, I would start things like stews and casseroles in a saucepan or frying pan and then have to tip it all into an oven dish to continue cooking. Not a major hassle, granted, but now, with my new pan, I have less washing up to do and it looks really pretty when I am serving up at the table. I think it may be popping up in a fair few photos on Easy Peasy Foodie over the coming weeks 🙂
My Lamb Rogan Josh is great served with plain basmati rice or why not try it with my Easy Peasy Pilau Rice? I will be sharing the recipe for my pilau rice with you on Thursday so stay tuned 🙂
Now, my husband would maintain that curry goes best with beer and I would probably agree with him in principle, but I don’t drink much beer these days, so I would choose a red wine to with my Lamb Rogan Josh. I would go for something gutsy and robust…probably a Rioja Reserva or another similar Spanish wine…I’m really into wines from the Ribera del Duero at the moment…it’s a great place to get Rioja style wines at cheaper prices…I really like Tesco Finest Ribera del Duero Tempranillo Reserva which costs £7. It would go perfectly with this Rogan Josh!
- 2 tablespoons olive oil (or you can use butter or ghee if you prefer)
- 1 large white onion, sliced
- 5cm stick cinnamon
- 6 cardamom pods, bashed
- 4 cloves
- 3 garlic cloves, grated finely or crushed
- 3cm piece fresh ginger
- ½ to 1 teaspoon chilli flakes
- 1 tablespoon cumin, ground
- 1 tablespoon coriander, ground
- 1 tablespoon ground turmeric
- 1 tablespoon garam masala
- 800g lamb neck fillet, chopped into 2cm pieces
- 400g tin chopped tomatoes
- 1 teaspoon salt
- 100ml water
- 2-3 tablespoons of coriander leaves, chopped, plus extra for garnish
- 300g plain or pilau rice to serve
- Preheat the oven to 140C
- Drizzle 2 tablespoons of olive oil into a wide, deep saucepan or hob proof casserole dish and add the sliced onion, cinnamon stick, bashed cardamom pods and cloves. Cover with a lid and cook on a low heat for 5-10 minutes until the onions have softened but are not brown.
- Add in the crushed garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala. Stir and fry uncovered on a low heat for 3 more minutes.
- Add in the chopped lamb and stir to coat the lamb in the spices. Continue cooking for a couple of minutes to allow the lamb to start cooking.
- Add in the tinned tomatoes, 100ml water and salt. Stir and bring to the boil.
- If you are using an ovenproof saucepan or casserole dish, simply pop the lid on and put it in the oven for 1 hour and 15 minutes.
- If you are using a saucepan that cannot go in the oven (e.g. one with a plastic handle!), transfer the curry to an oven dish / Pyrex dish, put the lid on and pop it in the oven for 1 hour and 20 minutes. (It gets an extra 5 minutes, as the oven dish will be cold, so will slow down the cooking process to begin with.)
- Don’t forget to make some rice 10-30 minutes (depending on your recipe) before the curry is due to come out of the oven.
- Just before serving the curry, add a large handful of coriander leaves to the curry and stir. Serve scattered with more coriander leaves and with some rice and a beer or a glass of red wine. Enjoy!