Hi, Ray here again.
Last week I wanted to make a Rogan Josh curry but left it too late to make because I had forgotten that the lamb had to be marinated overnight.
So this week I was properly prepared to make a Lamb Rogan Josh from the Curry Focus website.
I made up the marinade and mixed it in with the lean lamb and then put it into the fridge to marinate overnight.
A couple of hours before dinner, I started preparing the ingredients which really only involved getting ready the onion and second garlic clove.
Then I started the cooking.
I stir-fried the cumin seeds and then stir-fried the bay leaves and cardamom pods.
Then I stir-fried the onion and garlic for 5 minutes before adding the coriander, cumin and chilli powder.
Soon it was time for the lamb to enter the frying pan.
And not long afterwards, the chopped tomatoes, tomato paste and water joined the lamb.
All was mixed up well and brought to a simmer.
The lamb simmered for 90 minutes and the basmati was timed to be ready at the same time as the curry.
Whilst I was serving up the Rogan Josh, I quickly microwaved a couple of stuffed paratha to go with the meal.
The Rogan Josh was served up and went down fairly well.
The lamb was really tender but this wasn’t the curry that I expected. The curry had a lot more liquid than I am used to and, to be honest, it was more like a stew than a curry. And it was very mild.
The Rogan Josh was awarded a sympathetic 6 out of 10 with a spice heat rating of mild.
I carefully reviewed the recipe to make sure that I had followed the steps correctly. And I had. Maybe the lid could have been left off the frying pan to allow the curry to reduce and thicken a bit. But the spice level was too low – I’m used to a Rogan Josh with a bit of bite.
But I won’t let the odd failure stop me. I’ll be hunting down another Lamb Rogan Josh recipe to try because it is usually such a tasty dish.
I’ll let you know what I find in due course.