Lamb Rogan Josh is probably our favorite curry. There is something amazing about how the flavor of the lamb pervades the sauce. It takes longer to make than our Chicken Pathia, but it is worth it to get that great, soft lamb texture.
The green chillies add a nice spicy kick when you get a bite of one. If you don't like it hot, you can leave them out or just avoid eating them. The fresh tomatoes added at the end give a nice bright contrast to the savory base.
1 medium onion, chopped small
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1 teaspoon cumin
1/2 teaspoon ground coriander
Salt (to taste)
1-2 teaspoons indian chilli powder
3-6 long, skinny green chillies, sliced long and seeded (optional)
1 large bunch fresh cilantro, coarsely chopped (fresh coriander)
Approx. 1/3 recipe Ubiquitous Curry Base Sauce
1 1/2 pounds lamb, trimmed and cut into 1 to 2-inch cubes
Beef stock concentrate or cube, enough for 2 cups
2-3 tomatoes, sliced into wedges
Heat the oil in a large pot over medium heat. Add the lamb and cook until well browned. You can use pre-cooked lamb if you like – we sometimes have a lamb roast and then use leftovers for curry. Remove meat and set aside.
Add cumin, ground coriander, garlic, ginger, and onion to the pot. Cook while stirring until onions are wilted, about 5 minutes.
Return the meat and any juices to the pan, then add “Base Sauce” and beef stock concentrate and stir to mix. Add chilli powder to get the spice level you want. Simmer covered for about 15 minutes. If it seems soupy, crack the lid to condense the sauce.
Add a large handful of the cilantro and mix it in. If you use the green chillies, add them now. Simmer for another 30 minutes or until lamb is tender.
Add another small handful of cilantro and the tomato wedges a few minutes before serving. Taste for seasoning and adjust if needed.
Serve with rice (plain Basmati or Pulao Rice) and flat-bread.