Topic: Lamb Rogan Josh - Authentic Balti Curry Book

[976bar]

I have just made this with lamb out of the Authentic Balti Curry Book and apart from a few minor adjustments I have to admit it's very good indeed

[solarsplace]

Hi 976bar

That certainly looks very nice

Did you use the books pre-cook meat method? how did you find it, always keen to hear how people get on making pre-cooked lamb tender.

Have you tried the Kushi chicken tikka?  - The Balti Chicken Tikka Rogan Josh is a stunning variant that you really should try too!

Cheers

[976bar]

Hi Solarsplace,

I did make the pre-cooked lamb yesterday from the same book, although I have to say it needs a bit longer than 15-20 minutes simmering that they recomend to make the lamb soft and tender, I simmered for around 45 minutes, then switched the heat off and left the lamb to cool with the juices. I suppose all in all it must have been in the pot for around 1 1/2 hours, but the lamb was soft and tender.

Also in the stage 2 cooking process I found that it was too dry so I added 1/2 ladle of base to it.

It also needed salt which is not stated in the recipe, but apart from that it was really nice

[Malc.]

The Kushi base doesn't allow for alot of reduction, or so I found. I do prefer a dryer dish though, so I was really happy. but I know what you mean about having to add more base, especially when using a large pan to cook in. A Balti/Karahi/Wok dish would make for a better cook, I think.
It's good to see other members giving the book a go.

[976bar]

I like a dryer dish when it comes to a Bhuna or Rogan Josh, but when it comes to a madras/vindaloo/garlic chilli chicken then I like more sauce but it has to be the right consistency. Not too thick and not like runny soup, if that makes any sense?