I love cooking and always try to put a great tasting, nutritious meal on the table for dinner. Sometimes when I am feeling a bit adventurous, I can be known to whip up a gastronomic midweek-feast. There are also those occasions, after running around playing mom’s taxi all day, that even I have a bit of a “cheat” day. My “cheat-meals” are by no means boring or tasteless, I simply take a few shortcuts.
One of these meals is a Lamb Rogan Curry, perfect for a cold winters night and it will definitely impress your family and guests if you are entertaining. For my “cheat” version I use Woolworths Rogan Josh paste or if you are feeling your inner domestic goddess, I have included a link to my recipe for Rogan Josh Curry Paste for you to try.
- 800g Lamb leg cubes (You can also use lamb knuckles)
- 1 Large onion
- 2 Cloves of garlic
- 100ml Tomato puree
- 15ml Tomato paste
- 2-3 Tbsp Rogan Josh curry paste
- 250ml Water
- 75ml Plain/Bulgarian yoghurt
- Olive Oil
- Salt & pepper
- 2 tsp sugar or palm sugar
- A squeeze of lemon juice
- Fresh coriander for serving
Preheat your oven to a moderate heat, 160-180°c. If the lamb has not yet been trimmed, then trim off all the excess fat and connective tissue. This allows the meat to brown evenly and prevents the meat from becoming tough. Once you have trimmed the fat off the lamb, season with salt and pepper. Heat a tablespoon of olive oil in a large oven proof casserole (I highly recommend Le Creuset pots – a worthwhile investment) on the stove and brown the lamb in batches. Remove from the pan and set aside.
Chop your onion and garlic and sauté over a medium heat until soft and lightly browned. I also add a bit of extra ginger and chilli at this stage but it is personal taste, if you would like a milder curry leave this part out. Once your onions are softened and lightly browned add 2-3 tablespoons or the Rogan Josh Curry paste that you have made or a sachet of the Woolworths paste. Cook for 2-3 minutes over a medium heat and then add your lamb back to the pot. Add the tomato puree, tomato paste, sugar and water, stir to combine and cover.
Place in a preheated oven at 160-180°c for 1-1½ hours, stirring every 20-30 minutes. I usually add 4 Medium sized potatoes, sliced into quarters, to the curry after it has had half an hour in the oven. After the curry has been in the oven for 45 minutes add the yoghurt, a squeeze of lemon juice and stir to combine. When the lamb is tender remove from the oven, if the sauce is too thick simply add a dash of water to the pot and stir.
I serve my Lamb Rogan Josh Curry with Basmati Rice, a tomato and onion salad and a lemon, coriander and yoghurt raita. You can also serve it with naan bread if you like.