Hi, Ray here again.
It’s curry time again.
I seem to be going through a run of lamb curry recipes with mixed results.
I checked back on my reviews of the other two lamb rogan josh recipes to find that one was rated at a disappointing 6 out of 10 whilst the other was a good 7.5 out of 10.
The lamb rogan josh that I was going to test was an easy curry to make and the only thing that needed to be planned was that the lamb needed to marinate overnight in a mixture of lemon juice, garlic, cooking oil and salt.
Once the lamb had been marinated, the actual cooking of the curry was pretty straightforward.
In went the lamb with the onions and ginger to be followed by the spices after 5 minutes. One thing that I notices was that there was no turmeric, cumin or coriander/cilantro powder which was quite unusual for a meat curry.
After a couple of minutes I added the tomatoes, puree and beef stock and then all of the ingredients were simmered for 90 minutes. I love this type of cooking where I’ve got all that time to myself and all I need to do is occasionally wander into the kitchen and stir the curry a little.
During the simmering I saw that there was a lot of liquid so I removed the lid from the saucepan after about an hour to reduce the liquid.
At the end of the cooking I added the yogurt.
I served up the Lamb Rogan Josh on basmati rice, with a sprinkling of fresh coriander/cilantro to the hungry diners.
And everybody liked the curry. The lamb was well cooked lovely and tender. The sauce was tasty and had that great yogurt taste.
I managed to bite directly into one of the cardamom pods – yum.
And there was a great aftertaste after each mouthful.
The sauce was a bit too runny but that was about the only thing slightly wrong with the great curry dish.
The Lamb Rogan Josh curry received a good taste rating 7.5 out of 10 with a spice/heat level of “Medium”.
I think that this is the best of the three lamb rogan josh recipes that are currently in the Curry Focus recipes and know that you’ll enjoy this curry if you give it a try.