I guess when you don't know what else to do with lamb or mutton, you start searching (Lamb Kofta Curry & Mutton Varuval). Search for what? Search for recipes. Where do we start searching? Go ahead. Aplenty recipes will pop up when you Google and these days, trust me, there's so many people who share recipes online. Did I copy the recipes? Nope. I read through and I coined this recipe of mine. Yes. Otherwise, why is my recipe different and for Lamb Rogan Josh which is actually lamb curry, what can really be different? We definitely need the usual ingredients? Oh, before I brush it aside, Rogan Gosh by the way is a Persian or Kashmiri style of curry. Persians and people from Kashmir origin I bet love their yogurt? So do I (Cucumber Yogurt Salad & Mor Rasam). In fact I love this yogurt ingredient concept. Always, most of the time, a tub of yogurt sitting in my fridge. What else should I say? Temptation to the highest degree. Lamb Rogan Josh is like a massive salivating temptation.
400g lamb - cubed or cut into bite sizes
2 tbsp butter or margarine
2 medium size potatoes - cut into medium size cubes (optional)
2 tbsp yogurt
Spices - 2 bay leaves, 2 sticks cinnamon, 3 cloves and 1 star anise
Coriander leaves for garnishing
Salt to taste
2 tbsp plain chilli powder (or as per taste)
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp crushed black pepper
1 tsp turmeric powder
1 tbsp blended/pounded onion
1 1/2 tsp blended/pounded ginger
1 tsp blended/pounded garlic
When butter is heated, fry the curry paste until aromatic and oil splits.
Add spices and stir in (1 or 2 mins)
Add lamb and salt for taste.
Keep stirring, about 2-3 mins to coat lamb over the curry paste.
Pour enough water and continue simmering until lamb is half cooked.
Add potatoes, stir and cook until lamb and potatoes becomes soft and tender.
Off the heat and tip in in yogurt and coriander leaves.
Gently stir and off the heat.