Lamb Rogan Josh

Details:   Prep Time =  20 Minutes              Cooking Time = 6-8       Serves=2 – 3

Rogan Josh  Rogan2

This is a dry concentrated dish has no tomatoes, it makes for an intense but yummy dry sauce, make sure the onions are well chopped and that you use two large onions. As with all currys take time cooking the onions and spices as they become the sauce and make sure the spices are cooked well (not Burned) take your time here and this dish will be Resturant Quality.

My brother and one of my dearest friends came over tonight her name is also Heidi.  My brother who always has a Rogan Josh as his first dish when trying out a new curry house  as his tester dish at restaurants he said he would come back If this was a restaurant.

Heidi enjoyed it too and said her love of curry has been reignited.  I also got a tarka Dall out of the freezer from a couple of weeks back which accompanied the meal really well. The recipe is on here already. We ate outside the first time this yr at 8.30 pm as time ran away with us.

As for the kids as it was the Hottest day of the yr so far they had a ball. All 5 of them a waterslide as long as the garden two paddling pools and a trampoline.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook, May need more less uses as little as you can.Rogan4
  • 500g Lamb.
  • 2 Large Onions Chopped very finely.
  • 3 cloves Garlic Crushed.
  • 1.5 inch Ginger Root grated. Always use fresh its just that edge (see Hot Pot Honey Hints for tips)
  • 6 cardamom Pods.
  • 4 cloves.
  • 2 tsp Cumin.
  • 1 tsp Paprika.
  • 1/4 Cayenne Pepper.
  • 2 Chillies 1 red 1 green Chopped with seeds.
  • 2 Bay Leaves.
  • 4 tbsp of Tomato Puree.
  • 1 large Carrot. Grated.
  • 1 large cinnamon stick or two small.
  • Fresh Coriander to serve chopped.

Rogan 3 Rogan 6

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Add the Lamb Brown on all sides and then add to the Hot Pot.
  2. Fry the onion and Garlic fry till soft add the Ginger, Cardamom Pods, Cloves, Cumin, Paprika, Cayenne Pepper, Chillies and  Bay leaves. Fry for a little more until aromatic, you will need a couple of tbsp of water or more. Then stir in the Tomato Puree.
  3. Add this to the hot pot and stir in the Carrot.
  4. Add the cinnamon stick and Place the chillies on top for the Heat Freak. This is a dry concentrated dish as no tomatoes you can add a little water if you feel it needs it but it is meant to be dry.
  5. Cover and cook on low for 6-8 hrs.

I serve this with Basmati rice, this would also be nice served with a raita (yogurt (soya if needed) and cucumber). And a Naan bread if your diet/allergy allows.

NB: This is posted under Milk/Egg/Soya/Gluten free, and Paleo.

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Posted in Curry, Dairy Free, Egg Free, Gluten Free, Lamb, Paleo, Soya Free, Tricky Tricky - as hard as a Hot Pot Can Get?
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