Quote from: moonster on July 09, 2011, 10:04 AM

That looks amazing. Great effort as well. Where did you get the recipe from? Or is it your own?

Will give this a try soon

alan ;D

Thanks Alan,

It is my own recipe that I have developed using snippets from various recipes both from books and this site and a bit of imagination. Hope you do try it out it really is a lovely sauce.

bon jovi

Quote from: Stephen Lindsay on July 08, 2011, 03:48 PM
Wow Coogan you don't mess about do ya - looks amazing.

Cheers mate!

Hello curryhell, That does look very hot and nice indeed especially like the idea of the twice cooked peppers and onion. I reckon they would be nice dry roasted and charred a bit then added to the dish.

Bon dish

Hi Abdul,

Thanks for taking the time to post you recipe it looks very interesting and would certainly make a good 'handi'. But a word of advice - If you are trying to promote yourself and wares I think you should seriously consider changing the name of the recipe. It does not give yourself or indeed your other recipes much credibility when you name it as being Tandoori chicken when it has clearly not been pre spiced or marinated at all and has certainly not been anywhere near a Tandoor or even grilled or baked. Such fallaciousness would certainly put me of purchasing your book. Not being pernickety here just trying to help out.

Bon luck

Tandoori Lamb

This recipe makes enough for 11 good size portions.

A 3 kilo whole leg of lamb boned and cut into bite size pieces. Put the lamb pieces into a large bowl add two tablespoons of salt and the juice from one large lemon. Give the whole lot a good mix, cover and then leave for about 20 mins whilst you prepare the marinade.

Marinade

300 mls yoghurt
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
1 tbsp ground black cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp tandoori masala
1 tbsp garam masala
2 tbsp mint sauce in vinegar
3 fresh chilies


Place all the marinade ingredients into a blender, blitz until smooth and mix with the lamb pieces, cover and leave to marinate for 3 to 4 days. Rinse of the excess marinade mixture from the lamb and pat dry with kitchen paper. Toss in mustard oil and paprika. Load on to skewers. Cook in fired up nipoori/ tandoor for 6-8 mins.

coogan 2011

Hi all again,

Only one Dhansak left in the freezer time for another batch curry. After a quick look over the allotment I spotted a couple of Beetroots ready for the pot. Ideal! The natural colour and earthiness should be just perfect for a Rogan Josh my favourite dish for tandoori lamb. Here are some pics of the results. The full recipe from scratch is here https://curry-recipes.co.uk/curry/index.php?topic=5943.0 in the main dish section.

bon gosht.

Rogan Josh Sauce

3 tbsp coriander seeds
3 tbsp cumin seeds
4 tsp poppy seeds
4 tsp fennel seeds
1 tbsp turmeric
2 tbsp Bassar Masala
1 tbsp ground black pepper
10 tbsp oil
1 tbsp black cumin seeds
2 tbsp black mustard seeds
2 x 500g Cartons of tomato passata
500 mls Greek yoghurt
1.5 pints of boiling water
6 tbsp coconut powder
8 tbsp ground almond
3 tbsp garam masala
3 tbsp rubbed methi leaves
Handful chopped fresh coriander
Salt

Bring the base gravy to a simmer. Dry roast the coriander, cumin, poppy and fennel seeds in a dry hot pan, grind and add to the turmeric, black pepper and bassar masala to make up your spice mix. Heat the oil in large pan and when smoking hot add the black cumin and mustard seeds for 10 seconds until popped then add and bhuna the spice mix for 30 seconds, gradually add the tomato passata and fry on for ten mins. Then add the yoghurt in stages - spoonful at a time so that it does not curdle. Once the yoghurt is fully incorporated add to your simmering base gravy followed by all the rest of the ingredients. Salt to taste and leave to tick over quietly with the lid on for an hour or two. Add to the freshly cooked tandoori lamb and serve garnished with fresh coriander and chilies or freeze. I can honestly say that this is the best curry that I have ever tasted - even better then the Tikka Dhansak.

Coogan 2011

Base Gravy

1 kilo sliced onions
Leg bone from the lamb
2 whole medium size beetroots
1 large cinnamon stick
10 whole black cardamoms
5g mace
10 whole cloves
3 pints water
50g each of finely grated peeled ginger and garlic
1tsp salt
500g carton tomato passata
8 tbsp oil
1tsp tandoori masala
1tsp turmeric
1tsp paprika
50g fresh chilies
Stalks from large bunch of coriander


Simmer the onions, beetroot, lamb bone, cinnamon, black cardamom, mace and cloves in the boiled water for 50 mins. Meanwhile fry the garlic and ginger in hot oil until browned, add and bhuna the turmeric, paprika and tandoori masala for 30 secs, add the passata and fry on for ten mins then add to the onion mix.  Remove the bone and cinnamon stick and discard or give to the dog to enjoy. Peel and chop the now cooked beetroot and return to the mix along with the salt, coriander stalks, chilies and cook on for five mins. Then blend the whole lot, bring back to the boil and simmer for another 20 mins skimming of any scum that accumulates on top.

Tandoori Lamb Rogan Josh

This recipe makes enough for 11 good size portions. I have made a tandoor/ tikka version of the dish but if you wish you can pre-cook the lamb as normal and add to the sauce to cook on at the end. 

Tandoori Lamb

A 3 kilo whole leg of lamb boned and cut into bite size pieces - reserve bone. Put the lamb pieces into a large bowl add two tablespoons of salt and the juice from one large lemon. Give the whole lot a good mix, cover and then leave for about 20 mins whilst you prepare the marinade.

Marinade

300 mls yoghurt
2 inch ginger peeled and chopped         
3 cloves garlic peeled and chopped       
1 tbsp ground black cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp tandoori masala
1 tbsp garam masala
2 tbsp mint sauce in vinegar
3 fresh chilies


Place all the marinade ingredients into a blender, blitz until smooth and mix with the lamb pieces, cover and leave to marinate for 3 to 4 days. Rinse of the excess marinade mixture from the lamb and pat dry with kitchen paper. Toss in mustard oil and paprika. Load on to skewers. Cook in fired up nipoori/ tandoor for 6-8 mins.

Mmmm. That homebrew looks a mighty fine colour as well. Ah! Beer a clock time I wager!

bon day