A Trip Along the Grand Trunk Road – Part 2 Rogan Josh

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I must start with an apology for not posting sooner. I was full of intentions to post this a couple of days after the Poussin Penda recipe but school holidays took over and too much fun was being had. Now we are back to the chaos that is school, swimming, Beavers, Scouts and, oh yes work, I feel everything is slotting back into place – I still don’t like sending them back to school though, it’s amazing how I don’t shout for 6 weeks and the first day back I am already bored of hearing the words ‘brush you hair, have you done your teeth, put your shoes on and STOP PLAYING THE PIANO!’. So here is the very very late posting of the Rogan Josh recipe.

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Rogan Josh – serves 4 – syn free

  • 1 kg lean boneless lamb, cut into chunks
  • 4 green cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 onions, chopped
  • 2 tbsp ginger and garlic paste (two thirds garlic, one third ginger blended with water to make smooth paste)
  • 2 tsp chilli powder
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 4 tomatoes, pureed
  • 100g fat free natural yogurt
  • 1 tsp salt
  • 1 tsp garam masala

Spray fry light in a pan and add the whole spices, leave over gentle heat for a few minutes, making sure they don’t catch on the bottom of the pan as you are not using oil.

Add onions and cook until golden brown, then add the lamb and cook over a high heat until seared. Add the ginger and garlic paste and cook for a couple of minutes. Stir in about 500 mls water and simmer gently for 30 minutes, add more water if necessary. stir in ground spices and cook for another 15 minutes.

Add pureed tomatoes and yogurt and cook for additional 15 minutes or until lamb is tender. Season and sprinkle with garam masala and a few coriander sprigs and serve.

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