Legendary Dishes | Rogan Josh (spicy almond and lamb curry)

INDIAN SUB-CONTINENT

This spicy curry from the northern regions of the Indian sub-continent has become one of the most popular traditional dishes in Britain.

  • 1.5 kg lamb shoulder, 3 cm pieces
  • 550 g plum tomatoes, skinned, chopped (or 2 x 400 g tins)
  • 250 g onions, chopped small
  • 150 ml water, for blending
  • 100 g ginger root, fresh, chopped small
  • 100 ml sunflower oil 
  • 75 g almonds
  • 75 g yoghurt
  • 30 g coriander seeds
  • 15 g cumin seeds
  • 25 peppercorns
  • 10 cardamom pods
  • 5 cloves garlic, crushed
  • 5 chillies, whole round red Indian
  • 10 cloves
  • 5 g turmeric, large pinch
  • Nutmeg, large pinch
  • Salt, pinch

Roast almonds, coriander and cumin seeds in a dry frying pan for 30 seconds, remove to a bowl. Fry cardamoms, chillies, cloves and peppercorns in hot oil, reduce heat and brown the meat in batches, setting each batch aside. Remove fried spices with a slotted spoon to a blender with the roasted almonds and roasted spices, garlic and ginger, nutmeg and turmeric, and water. Blend into a smooth paste, adding more water if necessary, about five minutes. Fry onions over a high heat in the pan used to brown the meat, about five minutes stirring constantly. Stir in the paste, lower heat, cook for five minutes. Gradually stir the yoghurt into the paste, followed by the tomatoes. Bring to a low boil, reduce heat to medium and cook uncovered for 20 minutes, until the tomatoes have softened. Add meat and salt, cover, simmer for two hours.

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