Review of the Lamb Rogan Josh Recipe
Hi, Ray here again.
Last week I had wanted to make a Rogan Josh curry but had left it too late to make because I had forgotten that the lamb had to be marinated overnight.
So this week I was better prepared to make the Lamb Rogan Josh from the Curry Focus website.
I made the marinade and mixed in the lean lamb and then put it into the fridge to marinate overnight.
Two hours before dinner, I started to prepare the ingredients which only involved getting ready the onion and second garlic clove.
Then the cooking started.
I stir-fried the cumin seeds and then the bay leaves and cardamom pods.
Then I stir-fried the onion and garlic for 5 minutes before adding the cilantro, cumin and chilli powder.
Soon the lamb went into the frying pan.
And not long after this, in went the chopped tomatoes, tomato paste and water.
Everything well mixed and brought to a simmer.
The lamb simmered for 90 minutes and the basmati rice was timed to be ready at the same time as the curry.
Whilst I was serving up the Rogan Josh, I quickly heated a couple of stuffed paratha in the microwave.
The Rogan Josh was served on rice and was met with only mild enthusiasm.
The lamb was really tender but this wasn’t the curry that we expected. The curry had a lot more liquid than usual and, to be honest, it was more like a thin stew than a curry. And it was very mild.
The Rogan Josh was awarded a sympathetic 6 out of 10 with a spice heat rating of mild.
I carefully reviewed the recipe to make ensure that I had followed the steps correctly. And I had. Maybe leaving the frying pan lid would have allowed the curry to reduce and thicken a bit. But the spice level was too low – I’m used to a Rogan Josh with some bite.
But this failure won’t stop me. I’ll be searching for another Lamb Rogan Josh recipe to try because it is usually such a tasty dish.
I’ll let you know what I find in due course.
