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Woodsmoke

Mutton Rogan Josh.............

Well, my take on it anyway. I made this today & it turned out beautifully even though I say so myself  

Take about a kilo of mutton. Cut into large chunks (about half-fist sized) Mix these with a couple of tablespooons of olive oil, a couple of teaspoons of Ras el Hanout, couple of minced garlic cloves, teaspoon of smoked paprika, & a teaspoon of black pepper. Leave to marinade for a couple of hours, then sear in a really hot pan until the edges blacken & the fat starts to render down. Take them out of the pan, but leave the fat & juices.

Then mix together:

2 teaspoons of cumin
2 teaspoons of garam masala
2 teaspoons of turmeric
2 teaspoons of lightly-crushed coriander seeds
An inch or so of minced fresh root ginger
2 teaspoons of salt
2 finely-chopped birds eye chillis (or use chilli flakes or powder?)

And chop two medium onions into half-inch pieces

Once mixed together, add the spice mix to the juices in the pan & cook until the coriander seeds start popping, then add the onion, turn down the heat & cook until transparent.

Mix the spiced onion mix into the meat, making sure you get all the pan juices in too. Then add 2 tins chopped tomatoes & a tablespoon of natural yoghurt.

Stick on a lid & let the dish simmer for a couple of hours until the mutton is tender. The fat will form a transparent layer on the surface & you can skim this off as it forms. I like to leave a wee bit in though, as I reckon mutton fat has a brilliant flavour that adds heaps to this dish.

It might not be a faithful representation of the real McCoy, but I'd like to wager it'll beat anything from a takeaway or a jar!  
LadySlip

...........thanks for that WS   we don't have mutton buwe do have plenty of hogget so i shall be trying this .....................i'm not good at curry
Woodsmoke

This is foolproof, LS!  
bodger

We'll definately give that one a go.
Woodsmoke

It's well worth it!

I've got a cast iron griddle pan that I leave until it's searingly hot, then I add the meat pieces a few at a tie. After a minute or so, the ridges on the pan chargrill the meat & give it a fantastic flavour  
gerryindevon

Re: Mutton Rogan Josh.............

Woodsmoke wrote:
Well, my take on it anyway. I made this today & it turned out beautifully even though I say so myself  

Sounds lovely, Woodsmoke. I did a mutton leg curry the other day but left the joint whole, cooked in a very low oven overnight and cut it up before re-heating the next day.
Woodsmoke

Never thought of trying it that way. It'd be ideal for those awkward joints like shoulder. And you'd get plenty of flavour from the bone, too!

I might just have to give that a go next time  
gerryindevon

Woodsmoke wrote:
Never thought of trying it that way. It'd be ideal for those awkward joints like shoulder. And you'd get plenty of flavour from the bone, too! I might just have to give that a go next time  

I often leave the joint whole when serving as it looks impressive, but this time the dish it was cooked in was tall and deep and I couldn't negotiate slicing the joint. Works with large and flatter containers. You're right about the bone.

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