Roghan Josh. (Red Lamb Curry)
Created | Updated Apr 8, 2010
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<SUBJECT>Roghan Josh. (Red Lamb Curry).</SUBJECT>
Roghan Josh. (Red Lamb).
This recipe was given to me many years ago (19xx I think!!) by the mother of a dear friend, Sheila Gandhi. It is a good all purpose recipe. If you don’t like “Hot” curry, then miss out the chilli powder. Conversely if you like really "Hot", add more.I tend to miss it out.I have “experimented” on lots of friends with this recipe – they all ask for a copy. Praise indeed – but then, that’s how I got it!! You can make this in advance and leave it to steep - the flavours develope. There are quicker curries around, but hey quicker doesn't mean better.
Ingredients:
1 Onion.
1 Clove garlic.
1 about size of top of thumb piece of root ginger.
2 tsp powdered coriander.
2 tsp tumeric.
2 tsp paprika.
4 whole green cardamoms. Peeled & crushed.
½ tsp chilli powder.
2lb lamb trimmed & diced.
1 red pepper.
1 tin chopped tomatoes
1 tbsp tomato puree.
2 oz Butter
5- 9 fl oz Cream (To taste).
Oil
Peel and finely chop onion. Finely chop garlic and ginger. Gently fry in the butter and a dash of oil for about 5 minutes in a large saucepan/ casserole pan. Add the spice mixture and gently fry for a further 2 minutes, stirring constantly.
Increase the heat and add the diced meat and fry until browned, ensuring that the meat is evenly coated with the mixture. Add the pepper, tomato puree and tomatoes.
Cover pan and gently simmer for about 1½ hours or until meat is tender stirring occasionally.
Stir in cream, cook for an additional 5 minutes and serve with plain boiled rice. If "entertaining" go for the works - Pilau and Nans.
Coconut cream can be substituted for cream if you wish.
Serves 4.
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<SUBJECT>Roghan Josh. (Red Lamb Curry).</SUBJECT>
Roghan Josh. (Red Lamb).
This recipe was given to me many years ago (19xx I think!!) by the mother of a dear friend, Sheila Gandhi. It is a good all purpose recipe. If you don’t like “Hot” curry, then miss out the chilli powder. Conversely if you like really "Hot", add more.I tend to miss it out.I have “experimented” on lots of friends with this recipe – they all ask for a copy. Praise indeed – but then, that’s how I got it!! You can make this in advance and leave it to steep - the flavours develope. There are quicker curries around, but hey quicker doesn't mean better.
Ingredients:
1 Onion.
1 Clove garlic.
1 about size of top of thumb piece of root ginger.
2 tsp powdered coriander.
2 tsp tumeric.
2 tsp paprika.
4 whole green cardamoms. Peeled & crushed.
½ tsp chilli powder.
2lb lamb trimmed & diced.
1 red pepper.
1 tin chopped tomatoes
1 tbsp tomato puree.
2 oz Butter
5- 9 fl oz Cream (To taste).
Oil
Peel and finely chop onion. Finely chop garlic and ginger. Gently fry in the butter and a dash of oil for about 5 minutes in a large saucepan/ casserole pan. Add the spice mixture and gently fry for a further 2 minutes, stirring constantly.
Increase the heat and add the diced meat and fry until browned, ensuring that the meat is evenly coated with the mixture. Add the pepper, tomato puree and tomatoes.
Cover pan and gently simmer for about 1½ hours or until meat is tender stirring occasionally.
Stir in cream, cook for an additional 5 minutes and serve with plain boiled rice. If "entertaining" go for the works - Pilau and Nans.
Coconut cream can be substituted for cream if you wish.
Serves 4.
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