• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Mutton Rogan Josh

Ingredients:
* 800g Diced Mutton
* 4 Cups/1200ml Water or Mutton or Lamb Stock
* 2 Small white onions finely chopped
* 2 Teaspoons Ginger Puree
* 2 Teaspoons Garlic Puree
* 200g Groundnut Oil
* 1 Teaspoon Turmeric Powder
* 4 Teaspoons Mild Curry Powder
* Half Teaspoons Chilli Powder
* 1 Teaspoon Garam Masala Powder
* 1 Teaspoon whole Cumin Seeds
* 1 Teaspoon whole Fennel Seeds
* 8 De-seeded Tomatoes chopped in quarters
* 100ml Natural Yogurt
* 1 Tin Chopped Tomatoes
* 2 Tablespoons Tomato Puree
* 300ml Pureed Onion
* Roughly Chopped Coriander leaves to garnish
Cooking Method for Mutton Rogan Josh
Serves 4
To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.
Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
Now add your 800g Diced Mutton stir in well.
Add the chopped tomatoes.
Mix the Yogurt, Chopped Tomatoes, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 2 Hours or until the meat is tender. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly Chopped Coriander leaves and serve.