Lamb rogan josh
The classic tomato based curry, simplified here for you to cook on the barbecue and impress your guests or simply add the meat to the sauce and gently cook until tender.
- Heat the oil in a frying pan and add the mustard seeds, cardamoms, cloves and mace. heat for a few minutes until the spices are fragrant and the mustard seeds are only just starting to pop.
- Add the onions and fry for about five minutes until translucent. While the onions are frying, place the garlic and ginger in a mortar and bash to a smooth pulp. Add to the onions.
- Add the rest of the spices and cook for a further 4 – 5 minutes and then add the tomatoes and the yoghurt. Place a lid on the pan and simmer at a low heat for around 15 minutes.
- Remove half the mixture and allow to cool. Continue to cook the remaining sauce mixture until you have cooked down the tomatoes and the sauce is becoming smooth. Add water as necessary in small amounts to keep the mixture moist. This may take as long as an hour to cook. Check and adjust the seasoning near the end of cooking. Set aside when ready.
- Cut the lamb into strips after removing any excess fat and place in the first batch of sauce. Marinade for at least an hour.
- Thread the lamb onto skewers (I prefer metal skewers but if you are using wooden ones, make sure they are pre-soaked to stop them burning) and place on the barbecue.
Cook, turning frequently until they are ready. Serve with the remaining sauce which has been re-heated.