I made this for dinner on Wednesday evening as I fancied something quick and spicy. I was working until 8 so I needed something that didn’t take long and that would provide enough for Alberto too as he was working until late.
I always find that the flavour of lamb goes really well with the rogan josh sauce. I like to add some extra spices during cooking as well as a fair bit of veg.
450g of lamb leg or shoulder, diced
1 red onion, sliced
1-2 garlic cloves, sliced
1 leek, sliced
¾ a red pepper, deseeded and diced
3 medium sized vine tomatoes, chopped
2 tablespoons of rogan josh paste
100ml of cream
250ml of water
½ a teaspoon of medium curry powder
½ a teaspoon of turmeric
½ a teaspoon of cumin
½ a teaspoon of garam masala
½ a teaspoon of ground coriander
½ a teaspoon of ground ginger
Pop 2 tablespoons of olive oil in a large saucepan, over a medium heat, and gently fry the onions until soft. Add the garlic and fry for a further minute.
Add the lamb and quickly brown all over.
Add the leek and diced pepper and stir together.
Sprinkle over the various spices and stir well to combine, making sure that all the meat and veg are coated.
Add the tomatoes and then the rogan josh paste. Stir well.
Pour in the cream and mix it in quickly.
Pour over the water. Mix in and scrape the bottom of the pan to make sure that nothing is sticking.
Bring to the boil and then turn the heat down and simmer for 20-25 minutes until the meat is tender and the sauce has thickened.
Serve with plan boiled rice.
A nice recipe if I do say so myself. Full of spice flavours without being ‘hot’ the rich, tomato based sauce is nice and creamy and compliments the lamb well.