Lamb Rogan Josh
As mild or as spicy as you'd like to make it!
Rogan Josh Paste (makes enough for 5 servings of paste to keep in the fridge!)
- 4 cloves fresh garlic
- 1 piece fresh ginger (approx.5cm size)
- pinch of salt and pepper I like to use sea salt or rock salt because it's coarser and helps when you grind the paste
- 100 gram roasted red peppers if easier, you can use the jar ones from the supermarket
- 1 tbsp cumin
- 1 tbsp garam masala
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 1 tbsp turmeric
- 2 tsp coriander seeds
- 2 tbsp tomato puree
- chilli powder or chilli seeds or fresh chilli amount depending how spicy you like it!
- 2 tbsp oil (optional if you are doing slimming world) I use olive oil, but you can use a nut or vegetable oil if you prefer!
Body of the Curry
- 100 grams Diced Lamb
- 1 sliced onion
- 4 fresh tomatoes
- freshly chopped coriander
- Fresh spinach
- 1 carton passata
- 4 tbsp fat free yogurt
- 1 cup Basmati Rice Remember to wash the rice!
- half fried onion
- half tsp cinnamon
- 1 tsp turmeric
- 2 bay leaves
- 4 cloves
- 4 cardamom pods
- 1 tsp cumin
- 1 tbsp butter or ghee optional if you are doing slimming world!
- sliced cucumber
- fresh mint
- fat free yogurt
Start by washing the rice. I know there is some debate about this, but coming from an Eastern family, we always wash our rice to take the starch away! If you are using easy cook rice there is no need to soak the rice, but if you are using normal basmati or long grain rice, soak the rice for an hour. This will help to make the rice more fragrant and fluffy when you cook it.
To make the paste, you can grind together all the ingredients (as listed above) in a pestle and mortar, or blend together with a hand blender. If you are using a hand blender, it might be best to make sure that the coriander seeds are crushed properly with the flat of a knife or the back of a spoon beforehand.
This paste will be enough for at least 5 servings of curry, depending how strong you like it!
Chop an onion and fry with your diced lamb. Add a pinch of turmeric to colour the lamb.
Add one or two tablespoons of your curry paste and fry with the meat. Be careful not to burn the paste!
When the lamb is browned, add the carton of passata and a cup of water. You will want this to cook for around 45 - 50 minutes, so add the water to make sure it doesn't reduce too quickly. Turn the heat on medium to low to simmer.
When the curry has been cooking for 20 minutes, you can begin to prepare the rice.
Fry half an onion for the pilau rice.
If you have a rice cooker, then cooking the pilau rice is super easy! Just pop all the ingredients into the cooker, turn it on and leave it!
If you are cooking rice in a pan, add your washed rice into a non stick pan with all the ingredients. Make sure that the water you add to the rice is at least 3cm above the top of the rice. The general rule of thumb is one and a half cups of water to one cup of rice but if you'd prefer measurements, I would go 100g of rice and around 170ml of water.
Without a cover on, bring the mixture to the boil. Only stir it once to make sure the ingredients have mixed.
When the rice has come to a boil, turn it down to a low heat and cover it. Cook for around 20 minutes on a low heat and turn it off.
When the rice has been simmering for 10 minutes, chop fresh tomatoes into quarters and add to the curry. Add a handful of spinach to let it wilt into the curry over the last 10 minutes.
To prepare the raita, chop fresh mint and cucumber and mix with fat free yogurt.
Just before serving your curry, mix 4 tablespoons of fat free yogurt into your curry mix to make it smooth and creamy.
Serve, garnish with fresh coriander and enjoy!