Weekend update - curry edition

I tried making lamb rogan josh (a recipe name that keeps making me wonder if I mixing it up with Rogan the broadcaster), and it was considered successful.

Given the variation in recipes on line, I will note that it was this one I followed, although in somewhat simplified form (I couldn't find the cloves in the cupboard for example).  I also didn't bother blitzing the onion to a paste, and just used jar ginger and garlic, which makes for a much quicker prep.   Also - some passata instead of tomato paste plus a tomato.   And just a bit of sunflower oil instead of ghee - that's probably much healthier, too.  [Oh, wait a minute: it was some other recipe that insisted on it being ghee, not this one.]

But - this spice mix worked well for 600 g of lamb:

• 1tsp fennel seeds
• 1tsp cumin seeds
• 3 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 2 tsp paprika
• 1/2 tsp red chili powder 

(The seeds were toasted and ground.)   It's not a hot curry, just one with lots of flavour.  Cardamom is important - I like the burst of flavour when you bite into a cardamom pod.   Use more than 4...

Update:  I'll just add the rest here too, because link cancer may mean I lose it:

Onion Paste:

• 1 large red or brown onion, roughly chopped
• Water

Ginger Garlic Paste:

• 4cm piece ginger, peeled and chopped
• 5 garlic cloves, peeled and chopped
• Water
  

• 4 tbsp oil
• 4 green cardamom pods
• 5 cloves
• 2 dried bay leaves
• 1 tbsp tomato paste
• 2 tbsp canned diced tomatoes or 1 tomato, diced
• 600g lamb, cut into small bite sized pieces
• 1 1/2 tbsp natural yogurt
• Salt to taste
  

To cook:  

1. Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes.
2. Add onion paste. Cook, stirring, for 1-2 minutes or until the raw smell disappears. Add ginger garlic paste. Cook, stirring, for 2 minutes or until fragrant.
3. Stir in spice mix. Cook for 1 minute or until aromatic. Add tomato paste and canned tomatoes. Cook, stirring often, for 1-2 minutes.
4. Add lamb. Season with salt. Cook, stirring occasionally, for 10 minutes. Stir yogurt into the curry. Cover lamb with 250 ml hot water. Bring to the boil.
5. Reduce heat to medium-low, and simmer, covered and stirring occasionally, for 30-40 minutes or until lamb is cooked through.