Curry Night #07 Jamie Oliver Rogan Josh Recipe

Rogan Josh is a curry I feel is up to British taste buds, being not too spicy but flavoursome and versatile. This Lamb Rogan Josh recipe comes from Jamie Oliver's Ministry of Food, where he gives the option of using a paste for the curry section, or creating it yourself. I made this with chicken, but you could make it veggie by adding squash, potatoes and cauliflower instead of the meat. It has a great rich flavour and I made it with a little less chilli so it wasn't too spicy which made it the right level for me. I had plenty of leftovers so the curry would be a great recipe to make for a crowd.

Serves 4-6
800g lamb neck fillet
2 medium onions
1 fresh red chilli
Thumb-sized piece of fresh ginger
Small bunch of fresh coriander
Vegetable oil
A knob of butter
4 bay leaves
sea salt and pepper
2 tablespoons balsamic vinegar
1 x 400g tin chopped tomatoes
800ml stock or water
1/2 a jar of Patak’s Rogan Josh curry paste or Jamie’s recipe (see below)
2 handfuls red lentils
200g natural yoghurt


1. Peel, halve and finely chop the onions. Finely slice the chilli, peel and finely chop the ginger, pick the coriander leaves from half the bunch and leave aside for sprinkling. Chop the remaining coriander, including stalks.

2. Put large casserole dish on medium high heat, add a couple of tablespoons oil and the butter.

3. Add onions, chilli, ginger, coriander stalks and bay leaves and cook 10 minutes until onions are soft and golden. Add the lamb and cook until slightly browned.

4. Add balsamic vinegar and cook 2 minutes, add tomatoes, stock/water and curry paste.

5. Stir in the lentils, bring to boil, then turn heat down and simmer with the lid on for about 60 minutes and serve.

Jamie’s Rogan Josh Paste:

2 cloves garlic
Thumb-sized piece of fresh ginger
75g roasted peppers, from a jar
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
1 small bunch fresh coriander
Spices for toasting: 2 teaspoons cumin seeds, 2 teaspoons coriander seeds, 1 teaspoon black peppercorns.

First peel garlic and ginger. Put a frying pan on medium heat and add spices for toasting to the dry pan. Lightly toast them a fewminutes until golden brown and smelling delicious, then remove pan from heat. Add the toasted spices to a pestle and mortar and grind until fine, or put in food processor and whiz to fine powder. Whiz toasted spices and mix with rest of ingredients until a smooth paste.


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