Lamb Rogan Josh Recipe #2 Review

Hi, Ray here again.

A few months ago I made a Rogan Josh from one of the Curry Focus recipes and was very disappointed with the results, as you can see from the recipe review.

But Rogan Josh is one of my favourite dishes and I vowed to try out another recipe if one turned up in the Curry Focus website. And another Rogan Josh recipe is now on the website so I decided to try it out.

I only had to buy the lamb and the fresh coriander as I already had all the other ingredients.

I made up the marinade and marinated the lamb for most of the afternoon, probably about 5 hours, before starting the main cooking.

Although the recipe looks a bit fiddly, it really is easy to follow.

The only thing I had to be careful of was doing the main simmer it a really low temperature so that I didn’t burn the food.

The dish didn’t need all of the water that was in the recipe. In fact, there was quite a lot of liquid in the curry. So I did not add the last lot of water because the curry did not need it. I’ve changed the recipe so that the last addition of water is optional.

I suppose the amount of liquid in the curry depends upon the heat that is being used under the frying pan. Cooking is not an exact science so you need to be a bit flexible. I always cook with some boiling water close to hand so that I can add some if the curry gets too dry.

I served up the Rogan Josh on basmati rice with a sprinkling of garam masala. In fact, I served up the meal without the garam masala and had to race into the kitchen, grab the garam masala and then sprinkle it over the food when it was already on the table. I’m sure this wouldn’t happen in a posh restaurant.

But the diners didn’t mind. The four of us loved the Rogan Josh. The lamb was very tender and the taste was just yummy. There were no complaints from me about the quality of this dish.

The Rogan Josh was given a good rating of 7.5 out of 10 with a heat rating of medium.

Give this recipe a try if you like a good Rogan Josh and you won’t be disappointed.

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