Favourite Curry
Everybody loves this Rogan Josh curry so much that we’ve
renamed it Favourite Curry. It’s rich with spices and slow-cooked to perfection. Serve
with rice, flat breads, dhal or vegetable side dishes, pickles and/or raita.
Servings 4
Ingredients
- 1 kg boneless lamb cut into 4 cm chunks
- 4 tbsp plain yoghurt
- 1 tsp turmeric
- 8 tbsp ghee
- 8 cardamom pods
- 6 cloves
- 2.5 cm cinnamon stick
- 3 bay leaves
- 4 medium onions finely sliced
- 4-5 cloves garlic chopped
- 1 thumb-sized piece of ginger finely chopped
- 2 tsp salt
- 1 tbsp tomato paste
- 2 tsp Kashmiri chilli powder
- 2 tsp hot chilli powder
- 375 ml hot water approximately
- 1 green chilli finely chopped
- ½ tsp garam masala
- 1 ripe tomato sliced
- 2 tbsp chopped fresh coriander
Instructions
- Combine the lamb, yoghurt, and turmeric in a bowl and set aside, preferably for a few hours.
- Heat the ghee in a large saucepan and add the whole spices and bay leaves. Stir once and add the onion. Stir fry for 8 minutes over high heat.
- Add the garlic and ginger and cook for 1-2 minutes until aromatic. Add the lamb mixture and stir fry on high heat until all the liquid evaporates and the oil is released (3-4 minutes).
- Turn down the heat a little. Stir in the salt, tomato paste, chilli powders and stir until incorporated. Transfer to a slow cooker.
- Rinse the pan with the hot water and add to the slow cooker. Stir well and cover. Cook for 8-9 hours on the Low setting (or less time on High).
- About 30 minutes before the end of the cooking time, stir in the green chilli, garam masala and sliced tomato.
- Spoon off any excess oil before serving. Garnish with coriander.
Notes
It's delicious with lamb on the bone, too, but of course you'll need more in that case.
Serve with jeera aloo, raita and naan.