Topic: Lamb Rogan Josh

[livo]

You don't know what your missing No'x.  The good old fashioned Aussie sausage curry is one of the worlds best comfort foods.  As long as you have good sausages to start with, it is a treat.  Leftovers on toast for breaky is almost a tradition.

[noble ox]

As long as you have good sausages to start with

Been making my own for 25 years
Tandoori masala garlic and naga chilli make a good breaky sausage ;D

[livo]

As long as you have good sausages to start with

Been making my own for 25 years
Tandoori masala garlic and naga chilli make a good breaky sausage ;D

Now there you go see. You should definitely make a sausage curry out of those dynamite sticks.  I expect to see a picture in the appropriate section soon.

[livo]

I thought I should add this update.  I had the opportunity to eat the leftovers from this dish after it had sat in the fridge.   True to form, especially with lamb curries, the flavours rounded out and in the end it was a very nice dish to eat.

This is of course after I had "fixed" it.

[livo]

Here I go on Version 2 as provided by the Author.
Ingredients ready to go and meat marinating in Red Wine Vinegar + Salt.  Got the lamb less than 1/2 price and already diced.

[livo]

Forgot to include tinned tomato in full ingredient pic.  Here is process cooking.

[livo]

Meat in.

[livo]

Nearly done and done according to the author.  This is still a very watery dish for one that is meant to be dry.  There is no flavour profile at this point.  You could not put it in a dish and serve it to anybody.  I'll put it in the fridge till tomorrow and then probably taste it again before doing a final reduction.

It may also require the addition of some of my home made Balti Paste to rescue it.

[livo]

The previous attempt ended up being quite good after modification and time to mature.  I'm hoping this one will too. It appeared to be a better version to start with so time will tell.

One thing that this cook bares out is that there is no way you could cook this, and serve it immediately.  Hence the need for BIR base gravy and pre-cooked meats.

[livo]

Graeme, if you read this there is an omission in the method I gave you, as provided by the Author.  The fourth paragraph that begins "Add the ground spices," omits the necessary instruction "except the Cardamom and Nutmeg". You will find that they are kept out and used later in the last paragraph instead.