Prep. Time: 30 minutes
Cooking Time: 1 hour 30 minutes
2 x 1” chunks of fresh ginger, peeled, coarsely chopped
2 cloves of garlic, peeled
450ml Lamb Stock
150ml vegetable oil
1kg Kilnford Blackface Diced Lamb
10 whole cardamom pods
2 whole bay leaves
6 whole cloves
1 cinnamon stick
2 medium onions, peeled, finely chopped
1 teaspoon coriander seed ground
2 teaspoons cumin seeds ground
4 teaspoons red paprika
1 teaspoon cayenne pepper, adjust to taste
1 teaspoon salt, to taste
80ml plain yogurt
¼ teaspoon garam masala
1 teaspoon fresh black ground peppercorns
Kilnford Blackface Lamb Rogan Josh
- Put the ginger, garlic and 60 ml of the Lamb stock into the container of an electric blender. Blend into a smooth paste. Add 40 ml of plain yogurt. Place the diced lamb in a bowl along with the blended ingredients and marinade overnight.
- Strain the Kilnford Blackface diced lamb keeping the remaining liquid to add to the sauce.
- Heat the oil in a wide, heavy pot over a medium-high flame. Brown meat cubes, set aside in a bowl. Depending on the size of your pot you could do this in batches. Put the cardamom, bay leaves, cloves, ground peppercorns, and cinnamon into the same hot oil. Lightly fry until the bay leaves begin to take on colour.
- Then add the onions. Stir and fry for 5 minutes or until the onions just start to brown. Put in the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne and salt.
- Stir fry for another 30 seconds. Add the browned meat cubes and the marinade liquid. Stir and fry for about 30 seconds until the marinade / yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes.
- Now add the remaining stock and bring the contents of the pot to a boil, scraping in all the browned spices on the side and bottom of the pot. Cover, turn and heat to low and simmer for about an hour or until the meat is tender. When the meat is tender, take off the lid, turn the fire to medium-high and boil off some of the liquid, stirring all the time, until the sauce is thickened.
- Sprinkle the garam masala and black pepper over the dish and mix them in just before you serve.
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Ingredients for the Garam Masala
- 1 tablespoon cardamom seeds (if you can’t buy cardamom seeds then buy cardamom pods and seed them yourself).
- 1 tablespoon black peppercorns
- 1 tablespoon black cumin seeds (you can use normal cumin seeds if black seeds aren’t available).
- 1 tablespoon whole cloves
- 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing with a rolling pin).
- 1 medium cinnamon stick, about 5-8 cm, broken up into 3-4 pieces.
- Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight and use as needed.
Chef’s Tip (Tony Budde):
“I often get asked how to make a curry without using cooking sauces from the supermarket. I had a great experience and privilege to work with two of the best and well known Indian Chefs, Madhur Jaffrey and Cyrus Todiwala. Cyrus showed me how to make some of the spices and blends from scratch. He normally grinds all his spices weekly and keeps them in the fridge for freshness.”
A winner of Various awards which include:
Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17
Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow
I have been working as a freelance Chef as well as working with the local high schools Home Economics Departments & Dumfries and Galloway College.