The Land of Bibble

A New Chapter

Rogan Josh

Method

1. Trim fat from the lamb and mix with yoghurt and Masala one in a non-metallic bowl. Cover and marinate in fridge for 6-24 hours
2. Put onions, garlic, ginger and tomatoes in a blender, make into a puree
3. Heat ghee in a wok, Add alkenet root(if using) as soon as the ghee turns red strain the oil through a metal sieve, discarding the alkenet and keeping the red ghee
4. Return the ghee to the pan and reheat. add Masala two with a spoon or two of water and stir-fry for a couple of minutes.(until ghee floats) Add pureed onion mixture and continue to cook for 3-4 minutes.
5. Preheat oven to 190c/375f/Gas5 put the fried puree in a 2.25-2.75 litre casserole with a lid. Add meat with its Marinade and mix well. Cover with lid and put into the oven.
6. After 20 minutes inspect, stir and taste. If at anytime the curry gets dry, add a little milk to thin it. Replace in to the oven
7. Repeat after a further 20 minutes, this time adding the coriander, garam masala and saffron
8. After a final 20 minutes again inspect and taste the casserole. The meat should be tender, Add more milk if needed and salt to taste. Replace the casserole to the oven and turn off the heat. Serve after 10 minutes

Ingredients

• 675g lean meat, weighed after discarding unwanted matter. cubed
• 110g natural yoghurt
• 225g onions, roughly chopped
• 5cm piece fresh ginger, roughly chopped
• 2 garlic cloves finely chopped
• 400g canned tomatoes, drained
• 4 tblsps ghee
• 5-6 flakes alkanet root optional
• milk for thinning
• 1 tblsp chopped fresh coriander
• 2 tsp garam masala
• 20-25 saffron strands
• aromatic salt (if you have)
  

Masala One

• 6 green cardamoms
• 1 brown cardamom
• 6 cloves
• 3-4 pieces cassia bark
• 4 bay leaves

Masala Two

• 2 tsps paprika
• 1/2 tsp chilli powder
• 1 tsp roasted and ground coriander
• 1 tsp freshly ground allspice
• 2 tsp beetroot powder