I attempted to cook a Lamb Knuckle Rogan Josh for the First Time

It was another one of those days. Month end and running off my feet with my day job. I really enjoy it when it is busy, I don’t like to sit still.

I had just bought my monthly half lamb and had been waiting for an opportunity to cook with the latest addition to our range, the All-in-One Rogan Josh Masala.

I had put 1.2kgs of lamb knuckles aside and in the spur of the moment, I just started cooking.

I called the Spice Master to check on the recipe and was given an answer which surprised me, considering what a famous dish a Rogan Josh is and how it is normally quite complicated to balance the flavours.

A Rogan Josh has a different taste to a normal Durban Curry. I imagine it to be somewhat of a mix between a Durban Curry & a Breyani. ( I am ducking from those who are throwing their shoes at me for that description)

Anyway, “Shane, just cook it as you would a normal curry. The spice is perfectly balanced, you do not need to add anything else.”

The one point which he did stress, was to let the juices and the oils of the meat come out of the meat before adding tomatoes and not to add too much liquid.

So off I went.

Added a few teaspoons of ghee to my AMC pot. When that was melted I added 3 thinly sliced onions.

When the onions were translucent and soft, I added some fresh ginger and garlic – easily a tablespoon of each. I like a lot of ginger & garlic in my curries.

I let the ginger & garlic sauté for a few minutes and then added 46g Rogan Josh, All-in-One – gave it a good mix and slowly let the spices temper in the oil/ghee. 4 Tablespoons per kilo, just like our Durban Curry Lovers, All-in-One ORIGINAL BLEND Masala.

Once the pot was starting to cook a bit dry, I added the meat, gave it a very good mix and added a tablespoon or so of water, just to get a bit of steam going. I then put the lid on and let the meat braise under the lid for a few minutes. Again a good mix, lid on … and repeat a few times until the meat started to release some liquid and oils into the pot.

After about 15 minutes or so there was enough oils and liquids in the pot to let the meat braise for 10 minutes at a time.

After 10 minutes, I added the tomato, gave it a good mix and repeated every ten minutes for the next 40 minutes.

After about an hour or so, I checked for salt and added some curry leaves. The knuckles took longer than I expected to get soft, but that could have been due to there not being much liquid added to the pot.

As I was not cooking rice, I wanted a bit more of a dry curry. My plan was to cook some Naan, as well as some Yellow Braised Potatoes, decided to skip on the rice. In retrospect, some extra gravy and rice would have been nice. Next time.

It was getting late and the dough had not risen properly. I tried to cook two pieces, but they both flopped, so I canned that idea.

Never mind. The potatoes would be enough to serve it with.

The flavour was absolutely out of this world. It was really nice to taste something a little different.

For the first time, I was very happy with how it came out and how easy it was to cook.

I am really looking forward to cooking it again. Practice Makes Perfect

The Genius Spice Master Strikes Again.

With these spices, anybody can cook a great curry.

To cook a Durban Curry, try our ORIGINAL BLEND All-in-One Masala

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