Curry in a hurry? The 2 hour (from scratch!) Rogan Josh.

While the name is meant to mean  “hot and oily” I find that this is a pretty basic, robust but mild Kashmir style curry. The lack of coconut milks and the fresh produce also makes this kind of curry quite healthy – which is always a bonus. Using the pressure cooker really speeds up the process from a weekends only 4 hour slow simmer recipe to being able to be completed as something I can make for dinner after work.

Rogan Josh Dinner

Ingredients

The Lamb

  • 1.5kg lamb shoulder or leg – trimmed of fat and cut into cubes
  • 6 cloves garlic – minced
  • 1 tblsp fresh ginger – minced
  • 1 cup natural (or greek) yoghurt
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 tsp smoked paprika
  • 2 tsp garam masala
  • 2 Kashmiri dry red chillies – finely ground

The Curry

  • 3 large onions – pureed with 1/3 cup of water
  • 2 tblsp canola oil
  • 8-10 cloves
  • 1 tsp peppercorns
  • 5-6 cardamom pods
  • pinch of course salt crystals
  • 1 tblsp coriander seeds
  • 1 tblsp fenugreek
  • 500g fresh tomatoes – chopped into cubes
  • 2 cups beef stock
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 medium potatoes – roughly quartered

Directions

The Lamb

  • In a bowl, mix the spices, garlic, ginger and yoghurt.
  • Add the lamb and ensure that is well mixed and coated. If you have time, leave in fridge overnight – otherwise leave to marinade for at least an hour.

The Curry

  • Heat a pressure cooker on high heat
  • Puree the onions and water
  • Reduce the stove to a low heat, add the oil and onion puree.
  • Cook for ~20 minutes, stirring occasionally
  • During this time, place the curry spices into a coffee grinder (or use a mortar and pestle) and grind to a powder
  • Add the spices to the onions
  • Smell the aroma – this is the first of the rewards a cook gets from cooking curries – so remember to stop and smell the spices!
  • Cook for a few minutes before  turning up the heat to medium-high
  • Add the now marinated meat and cook for an additional 10 minutes
  • Add the tomatoes, along with the cinnamon stick, two bay leaves and the beef stock and stir for a minute
  • Add the potatoes and bring to the boil
  • Reduce the heat to low, cover the cooker and allow to pressurise.
  • Cook for 45 minutes if you want the meat to remain whole, or 70 minutes for fall apart meat

I suggest making some Jasmine or Basmati rice to accompanythe curry. It’s very mild so there’s no need for Raita or other yoghurt accompaniments.

As always, curries are like wines – they continue to develop their flavours over the next few days, and quite often, people will remark how much better it tastes the next day.

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