Lamb Rogan Josh - BIR British Curry House Style Curry Tutorial
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- Опубликовано: 26 ноя 2019
- This lamb rogan josh recipe is from my first cookbook ‘The Curry Guy’. It’s super easy to make and tastes just like the lamb rogan josh curries you find at the best curry houses. Make the base sauce first and cook your lamb in it. This can be done well in advance. As you will see in the video, the final cooking only takes about ten minutes!
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INGREDIENTS
2 - 3 tbsp rapeseed oil
1 tbsp garlic and ginger paste
70ml (1/4 cup) tomato puree
Base sauce (about 300ml or 1/4 cup in total)
1 tsp Kashmiri chilli powder
1 tbsp mixed powder
1 ½ tbsp. paprika
400g (just under 1 lb.) pre-cooked lamb
2 tbsp cashew paste
2 tbsp plain yoghurt
10 cherry tomatoes - cut in half
3 tbsp chopped coriander (cilantro)
½ small red onion - finely chopped to garnish
1/4 tsp Kasoori methi (dried fenugreek leaves)
Salt to taste 
Развлечения
Thankyou Dan i bought Your book a couple of years ago and it absolutely transformed my curries.
I have cooked many from the book at this stage, rogan josh is a fav of mine but j only recently tried it with the cashew paste, such a great flavour it adds.
Hi Dan, I love your videos have made two of them ..wow..just amazing thank you.!
A great golfing friend of mine died suddenly just a few weeks ago...Mark Pickford Was just 59, slim tall very fit, or so we thought.
Whilst walking down the fairways Mark told me about you, advised me to get your books, which I will, as following recipes on you tube isn't easy to keep up with, but very informative .
I will always remember Mark when I cook my Indians, and I will always follow your recipes now..
I have base sauce ready to go in containers in the freezer and also freeze the garlic and ginger in ice cube trays.
Thank you for your recipes.
Mark thought you were a great chef, and now I agree with him.
I am indebted to both of you ..thank you so much from the both of us mate!......
A tip for you, but you probably know this anyway..Put Garlic cloves in the microwave for 10 seconds and they slide out of the peel.....
Thank you very much for getting in touch and I'm sorry to hear about your friend Mark. I am really happy you are enjoying my books and recipes. Thanks for the tip with the garlic. I'm sure I've heard it before but I don't think I ever tried doing it. I will now. Cheers. :-)
My 3rd curry made it today Rogan Josh, using beef instead of lamb. Following the recipe from the Red Book ( only a tiny pinch of chillie powder) and again it worked and was a fantastic meal. Thanks Dan again.
Just made this Dan and went down so well with the family. I didn't have any cashew or methi but the flavour was still fantastic. Thanks!
Looks incredible. Many thanks for this.
Thank you Chris. :-)
I look forward every week to your recipes.
Thank you. :-)
Lovely dish and another great video Dan.
Thank you very much Graham. 😀
Excellent recipe. Loved it. Thanks.
Thank you Stephen.
Bought your book. It's ace. Goes really well with the videos. Are you still doing you're cooking classes?
One of my favourites. Awesome recipe 😋
Thank you very much Danny. 😀
Thank you, you did all the hard work. I would love to eat indian food for a year like you did just to widen my skills and cook some dishes i wouldnt normally choose, i dont think my wife would go for it though...
Yummy. I like this, chicken tikka masala, lamb bhuna and chicken bahari
Dan have you a recipe/video for a slow cooked beef curry
Kia Ora from New Zealand Dan! I bought your veggie book as well as your "Bible". They are not only good recipe books, but also books that are also a pleasure to look at and read. With regards to the "red" colour of Rogan Josh, have you ever tried using Ratan Jot? I have been trying to get hold of some as it has been recommended by an Indian friend as a great way to get the deep red colour. P.S. I am also surprised at the ammount of people I have met that know about not only BIR, but yourself and some of the other chefs too! Perhaps they are fed up with not so good curries in restaurants here!
I think the original Kashmiri RJ red colour came from a root called rattanjort. It's a deep purple bark like herb/spice but I believe it's actually a root and doesn't really taste of much aside from earthiness, but it's pretty intensely coloured
I know the stuff and have some. I'm going to use it in a future authentic rogan josh video. :-)
Making this tonight ... I made the lamb and there's alot of sauce.. would u recommend mixing the lamb juice sauce with base curry sauce? Thanks
Hello Dan awesome recipe :) I noticed that you put the spices in before the tomatoe purree in the book. Does the order matter?
Thank you. To be honest, when I cook I just wing it. Sometimes I add the spices first and other times I don't. I don't really taste any difference. :-)
Dan. I have followed your recipe for the pre cooked lamb. But my lamb has all broken up, what has gone wrong??
Hi Dan, what make is that wooden handled pan? I can see some words stamped into the handle but can't quite make it out.
Hi Andy - It's a Zeeshan. It was really cheap and I bought it about five years ago. Love it. Don't see them around often but I purchased mine at a local Indian grocer.
Asif only 15K subscribers. Still to date the only book I've ever purchased.
Thank you Nicholas. :-)
Dan when using pre cooked lamb, how long do you cook it in the base sauce, Cheers, Chris
Hi Chris - That depends on how large you cut the chunks of lamb and what cut. Generally speaking, it takes about 45 minutes for leg and 80 minutes for shoulder. That's just a guide though. It's ready when it's ready. Try it and take it out of the base stock when it's super tender.
@@DanToombs . Cheers Dan, I tend to use shoulder as it has a much better flavour in most cases even in a traditional Sunday Roast. Best Wishes Chris
Hi dan could I substitute the lamb with pre cooked chicken. And use all the other ingredients you use for the lamb?
Yes, definitely.
High high do you have the gas when you cook the garlic and ginger off please
Medium high is fine.
@@DanToombs thanks Dan brought your books and made your base gravy last week great results
Many thanks
Made this tonight with some homemade paneer and it was great. But while cooking it was really splattering all over the place, covered my stovetop and wall with spots of curry. You don't seem to have anywhere near that amount of spitting in you video. Do you have any tricks for preventing excessive splattering?
If it's spitting, which is normal, just turn it down some.
watch spice eats chanel shorter vids better results and no pre cooked meat ok so not ready in a 30min window
but real flavour takes time trust me spice eats recipes chop cook result sorry dan bir food dead