Lamb Rogan Josh

[Diflower]

(However you want to spell it).
What we had tonight was from a little kit from here:
http://www.thetinytakeaway.com/

I bought it at the Christchurch food festival, ages ago, but it's been too hot, plus we wanted to wait till we had some decent lamb. I bought some at Burley on Friday, boneless shoulder, blimey what good meat! You could smell as soon as I opened the bag that it was 'proper' lamb, older than lovely pink and tender Spring, not like mutton but well-flavoured.

Anyroad, I wasn't too sure about these kits but the tasting at the festival was impressive (I tried the Madras), and Rogan Josh being Bb's favourite that's what I got.
It was really, really good. You can of course make your own mixes, but unless you do them regularly it would be time-consuming and not necessarily cost-effective. The mixes are £1.40 and the Rogan Josh has 9 different spices in it; there was one mix to marinate the meat in and another to cook it with.
What surprised me as that it was better than using a Pataks paste

[Workingman]

I spell it Rogan Josh...... and I love it, esp the lamb.

It has cloves, fenugreek, mint and cardamoms as well as cumin, coriander, turmeric, chilli and paprika, all done in mustard oil. An abundance of tomatoes and onions are absolutely essential.

My rub is the cumin, coriander, turmeric, chilli and paprika in mustard oil; the others go in the pot.

Glad you and Bb enjoyed it Di.

[Diflower]

I think part of the difference was that the recipe specified finely chopped onion, so I did it in the mini-processor.
Also more oil than I'd normally use

[Kaz]

Yum, and that is a good idea about the onion Di, I'll do that the next time I make curry. Which will be soon, now I've read this

[Diflower]

I stopped before it went mushy Kaz, but a lot finer than I'd normally do by hand.

I do make my own curries from scratch too, but we don't eat them all that often. A lot of spicy food, but not actual curries

[Workingman]

Here's an idea if you like creamy type curries - Korma, Karahi or Makhani.

Take three or four sliced or chopped large onions, it doesn't really matter, and cook them in plenty of oil until they start to brown. Leave them to cool for a bit then blitz them with a whizzer to make a purée. Leave that to cool then spoon off as much oil as you can. Bag up in portions of about 3-4 dsp and freeze. Use instead of sliced/chopped onions in a recipe for a really smooth sauce.

[Kaz]

We had lamb Rogan Josh tonight I bought a Patak's paste and whizzed the onions like you did Di. It was gorgeous and plenty left over to freeze

[Kaz]

Oh I whizzed mushrooms up in it too

[Diflower]

That is a good idea Wm - even though I'm not too keen on creamy curries

Ooh yum Kaz - the finely chopped onions definitely make quite a difference

[Kaz]

They really did Di, Mick remarked how tasty it was - and normally he just hoovers anything up without comment