Lamb Rogan Josh

[Depome]

Name of Recipe:Lamb Rogan Josh
Adapted from A Commonsense Guide to Healthy Cooking, by Murdoch Books

Number of People: 4-6 adults

Ingredients:
1 1/2 tbsp coriander seeds
3 tsp cumin seeds
1 tsp dried cloves
2cm piece of fresh ginger
3 cloves garlic
2 medium onions
1 tbsp oil
130g plain yoghurt
1 tsp chilli powder
1 tsp ground cardamom
1 tsp ground turmeric
400g tin tomatoes
1kg diced lamb
1 tsp garam masala
30g (1/4 cup) slivered almonds (optional)
chopped fresh coriander leaves to garnish

N.B. If you are using the slivered almonds as a garnish with the coriander leaves, then dry fry them first in the TMX for about 4 minutes.

Preparation:
Add coriander seeds, cumin seeds and cloves and roast for 2 minutes at 100 degrees on speed 1, then mill for 2 minutes on speed 8. Remove and set aside.

Add peeled ginger and garlic and chop for 10 seconds on speed 7. Add onion to the bowl and chop for 5 seconds on speed 7. Add oil and cook for 5 minutes at varoma temperature on speed 1.

With blades running on speed 1, but no temperature selected, remove MC and add yoghurt, chilli, cardamom and turmeric through the lid, as well as the spices that you set aside earlier. Then add the can of tomatoes, replace the MC and chop for 5 seconds on speed 7 (if using whole tomatoes). Add 1 tsp salt and now cook for 5 minutes at 100 degrees on speed 1.

Add the lamb and cook with MC in place for 60 minutes at 100 degrees on   + speed 1. Remove the MC, place the steamer basket on top and cook for a further 15-30 minutes at 100 degrees on   + speed 1, until the sauce is thickened enough for your taste. Add the garam masala in the last 5 minutes of cooking. Serve sprinkled with optional almonds, and fresh coriander.

Sorry didn't get photos last night as everyone scoffed it down too quickly! As usual, I put it all in the thermoserver while I steamed some basmati rice.

I've been using this recipe for almost 8 years so it is very much tried and tested, but last night was the first time that I've made it in the TMX. All good

members' comments

lizzyG - I have made this three times now and it's absolutely wonderful.  Thank you so much for this recipe. I really appreciate it.

Twitterpated - Wow what a great recipe. Very tasty and a nice mix of spices. Thanks for posting a recipe that will be used again and again in our house. P.S. To anyone thinking of making this it is quite spicy even though I cut back the chilli to 3/4 teaspoon.

[cookie1]

Thanks Depome. Did you notice any differences in your TMX cooked one and the others you've cooked?

[Thermomixer]

Thanks Depome - looks good, will need to look at trying this soon.

[Depome]

Cooked in the TMX it had more sauce than I am used to, and it was hard to get it to reduce because of the splatter at 100 degrees. It's a thick sauce with small chunks of onion and tomato, but there was more liquid this time. I usually cook it in the slow cooker for the super tender meat, but I bought ready diced lamb this time which was pretty small so I wasn't too concerned about slow cooking. The original recipe says 1kg boned leg of lamb, so I normally dice it into big cubes, hence the desire to slow cook.

Taste-wise, no difference.

[cookie1]

Thanks. It is always interesting to see if people can notice any taste difference in recipes they have converted.

[dyljon]

Is there any reason you couldn't steam the rice while the curry is simmering? I haven't made a curry OR rice tin my tmx yet, but plan on doing so tonight. I don't get my thermoserver till tomorrow when I have a demo. Any advice re steaming rice whilst cooking would be appreciated!

[judydawn]

You need varoma temperature to steam rice dyljon and this would be far too high to 'simmer' something below it.  I often cook up a batch of rice (and steam some vegies in the varoma dish to take advantage of all that lovely steam) then freeze the rice in packs of 2 cups.  It makes life so much easier to just be able to pull a pack out of the freezer.

[lizzyg]

Thanks Depome. It's in my Thermomix now and smells absolutely fantastic.  

[lizzyg]

Hi Depome - I have made this three times now and it's absolutely wonderful.  Thank you so much for this recipe. I really appreciate it.

[hana]

We bought a full lamb last week so looking for yummy recipes to use it up. This looks great, thanks!

[Twitterpated]

Made this on Sunday night for dinner. Wow what a great recipe. Very tasty and a nice mix of spices. Thanks for posting a recipe that will be used again and again in our house.

P.S. To anyone thinking of making this it is quite spicy even though I cut back the chilli to 3/4 teaspoon.

[cookie1]

On this day many years ago.........................Rogan Josh won the Melbourne Cup.

[Very Happy Jan]

On this day many years ago.........................Rogan Josh won the Melbourne Cup.

1999 I think. He is/was a great West Australian horse that  was retired less than a year later after he broke down. Very sad

[Halex]

I backed  Rogan Josh, as i loved the curry and stil do.

With thus recipe did you cut up a leg of lamb. I have 4 in the freezer, never thought f cutting up a roast.
H

[judydawn]

Yes, you can always cut up a leg of lamb for diced lamb Hally - I could never bring myself to do it though as I love lamb roasts.  You have plenty of them in the freezer though so you are not going to miss one