Recipes CURRIES OF ORIGIN: ROGAN JOSH CURRY
CURRIES OF ORIGIN: ROGAN JOSH CURRY
Originating from the exotic Kashmir, Rogan Josh curry is every bit as passionate in flavour as it is in colour. A bold, rich red colour is the signature of the dish, created here by an artful combination of spices. Brought to India by the Moghuls who escaped the unrelenting heat of the Indian plains, the Rogan Josh recipe carries a hint of this heat through every variation and are traditionally cooked with lamb and without onions.
- WHAT YOU WILL NEED -
- 2 Tbsp vegetable oil or clarified butter
- 1 tsp chopped ginger
- 2 tsp chopped garlic
- 3 tsp Cape Herb & Spice ROGAN JOSH
- 1 Tbsp of water
- 500g lamb knuckles
- 400 ml chopped tomatoes
- 400 ml coconut cream
- 2 cubed medium size potatoes
- METHOD -
Heat the vegetable oil or clarified butter in a deep saucepan. Then sauté the chopped ginger and chopped garlic.
Add the Cape Herb & Spice Rogan Josh Spice fry the spice until browned and fragrant. Then add water to loosen the spice paste.
Add the lamb knuckles and fry until browned. Stir the chopped tomatoes into the browned meat and add the coconut cream.
Bring to a boil and reduce heat to a simmer. Allow to simmer for 20 minutes.
Add the medium size potatoes and continue to simmer for a further 30 minutes until sauce has thickened and meat is tender. Taste the dish and adjust seasoning according to taste preferences.
Can be served with long grain rice, raita or naan bread and can be garnished with fresh coriander leaves.
Recipe Image by: Nagi
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