Bill Baxter’s Lamb Rogan Josh (July 2020)
(based on Becca Spry’s recipe on the BBC’s Good Food website.
Ingredients – see BBC Good Food website.
(I often substitute with chicken, which works just as well.)
Put all spices into a nutra bullet or blender with half a cup of water and blitz. Blitz in the roughly chopped coriander and salt. Mix in the tomato puree and set aside.
Heat the oil in a large heavy based pan, Fry the cinnamon stick, cardamom pods, bay leaves and cloves for 2 minutes, stirring. Add the onion and lamb and fry for 4-5 minutes stirring.
Then add the garlic and ginger and fry for a further 2 minutes.
Next, add the spice paste and fry for another 2 minutes.
Add 8-10 floz of water, cover with lid and simmer for 40-50 minutes, until cooked and tender. (If using chicken, it may cook in less time).
Finally, stir in the yoghurt and cook for a further 10 minutes.
Serve and garnish with fresh coriander leaves.
I like to add some chopped fresh tomatoes with the meat, although this is not part of the recipe it adds a little something and I leave the chilli seeds in as this gives extra heat. Depends how hot you like your curries!!
You can also add slightly more or less water, depending how thick you like your sauces.