Lamb Rogan Josh

This last weekend I had the Lamb Curry King of the North, stay with us, together with his lovely wife Marilyn.

As Jane-Anne Hobbs, writing the Scrumptious South Africa blog, rightly described food bloggers as “desperate for attention” at the Food & Wine Bloggers’ Club, I stepped up to the plate stove - desperate for attention and praise for being able to create a lamb curry for the most renowned curry maker I know.

I decided to go for Rogan Josh, a mild curry with fragrant with spices and mellowed by the yoghurt.

I am proud to proclaim this was a resounding success, and to quote the Curry King: "I couldn't do better myself"!

Lamb Rogan Josh

Lamb Rogan Josh

1kg Lamb Knuckle (traditionally you should use lamb neck)
250ml Plain Yoghurt
3 Cloves of crushed Garlic
2" piece of Crushed Ginger
2 Tablespoons Black Vinegar (not balsamic)
2 Medium Onions Finely Chopped
300 -500ml Lamb or Chicken Stock

Spice Blend
2 teaspoons Cumin
3 teaspoon Coriander
1 teaspoon Fennel
3 teaspoons Paprika
1 teaspoon Cinnamon
4 teaspoons Dried Chilli
5 Green Cardamom Pods (crushed)
3 Cloves Crushed
4 Large Potatoes peeled and cut in half

In a dry pan, roast the spices until fragrant, then crush in a mortar and pestle. 
Marinade the meat, the crushed spices, the yoghurt and the vinegar overnight.
Pre-heat oven to 140ºC
In a oven and stove proof casserole.
Brown the onions and the meat (with the marinade) until lightly browned.
Add the stock.
Cook on low heat for 2-3 hours at least, until meat is tender.
Add the potatoes, check there is enough liquid and cook for a further hour until potatoes are cooked.
Serve with steamed white rice, sambals and cucumbers in plain yoghurt.