Sagar’s Lamb Rogan Josh

We caught up with Recruitment Solvers’ ambassador Sagar Massey to find out his plans for the year ahead.

With a number of events and engagements to look forward to, he’s focusing on pushing on and working hard towards his goals.

Beginning the year with a kick, we’re excited to share his Legendary Butter Chicken recipe – a deliciously rich curry that will bring a taste of India to your kitchen!

Lamb Rogan Josh

For Curd Mixture:

• 250g yoghurt, beaten
• 1 ½ tsp fennel powder
• 1 tsp dry ginger powder
• 5-6 saffron strands
• 1 tsp coriander powder
• 1 tsp degi red chilli powder
• ¼ tsp Turmeric powder

Paste:

• 2 fresh red chillis
• 2 red onions

For Tempering:

• 2-4 tbsp mustard oil
• 2-3 black cardamoms
• 4-5 black peppercorns
• 2-3 cloves
• 1kg lamb leg, diced (with or without bone)
• curd mixture
• 80-100g coconut milk
• 1 ½ tbsp mint sauce
• 300ml water
• salt to taste

Method:

For the curd mixture, mix everything together and sit aside.

For the paste, finely slice the onion and deep fry until golden brown, take them out and blend them with chilli and a little bit of water to a smooth paste and sit aside.

For the curry, begin with the thick base. Add oil to a pan and let it heat, then add the cardamom, peppercorn, cloves and diced lamb, make sure the meat is brown and seared.

Now add the curd mix and water to the pot and cover it, let it cook on a gentle heat and mix it occasionally. Add more water if needed.

Once the lamb is cooked add the coconut milk, mint sauce and onion and chilli paste, bring the curry to a boil add, chopped coriander and garam masala, cover it with a lid and turn off the gas.

Keep it covered for 5 minutes and serve it hot.