Now we don’t want you to get too excited, of course we can’t give away our secret recipe! But we’ll give you a few tips to get you started…
The meat: We'll start with an obvious one, the lamb! For a 6 person serving you will need about 750g of lamb. For a deliciously tender meat, go for a lean lamb loin or shoulder, or if you’re saving the pennies, swap it for diced mutton.
The spice: Now we don’t want to give away all our secrets, but a few vital ingredients are essential for a delicious Rogan Josh…
Ginger, Garlic, Cinnamon, Cumin, Paprika, Chilli Powder and Coriander all form the basis of this dish. The fun part is that it really doesn't matter about the quantities! Just add little by little and keep tasting to ensure the sauce is just to your taste!
The surprise(!): The best part about a good curry is that you can experiment with so many weird and wonderful ingredients, how about giving these a try?!
- Lager - Pour in lager after adding all your spices to add that extra dash of interest to your sauce. After all, lager and curry has always been the perfect combo!
- Mint – a sprinkle of mint is the perfect garnish to create a refreshing after taste once that spice kicks in!
- The chilli – take a look back on Jimmy’s Chilli chart and see how hot you can go! Did someone say Trinidad Moruga Scorpion?! It even sounds painful!
Once you have all your ingredients sorted, it’s time to get cooking! And lucky for you, it’s a very simple method…
- Get your hands on a time-saving food processor and blend together all your herbs and spices, adding a spot of tomato purée to make a paste
- Heat oil in a large saucepan and brown the lamb (this may need to be done in a few batches, depending on the size of pan…)
- Transfer to a large pot and add your home-made paste, cook for a further 5 minutes and then pour in your liquid – this can be stock, chopped tomatoes, boiling water or a good old splash of lager! ...and the hard work is done!
- Now here's a top tip for you – DON’T RUSH! The best Lamb Rogan Josh’s are the ones that a cooked very slowly on a low heat to ensure the lamb is a succulent as possible
- When the lamb is cooked to perfection, serve with a dollop of yoghurt and a sprig of coriander, (or indeed mint!) and voilà!
So go on, give it go!
So we've given you the basics, and now it’s time to give it a go for yourself. Surprise yourself and play around with a variety of ingredients (the fun is in the tasting!), you never know what delicious combinations you’ll come up with!