sharing recipes from one generation to the next
I confess to being pedantic in my approach to cooking Indian food. Whole spices, freshly ground is my usual mantra. This recipe pre dates my purist tendencies, its exact origins long forgotten, so suffice to say it came from an Australian food magazine clipping circa 1990.
I love the process of roasting whole spices for Rogan Josh, marinating the lamb overnight and then slow oven braising the dish to sweet spicy richness, but when a busy week looms and preparation time is tight, I pull out this luscious, quick to prepare recipe that can be in the oven after only 10 minutes attention and while the dish slowly braises, I am free to get my crazy life in order.
If I owned an electric slow cooker it would be the perfect cooking choice.
I used diced salt bush hogget shoulder from Burra, my favourite Madras curry blend available online from Herbies in Sydney and together with the tomatoes, yoghurt and almonds the finished dish was rich, sweet and spicy. I like to chill braised meat overnight to allow the flavours to develop and for easy of removal of any fat from the surface.
I served my lamb curry scattered generously with fresh coriander beside carrot pilau (no cashews) and steamed green beans.
1kg diced lamb shoulder
1x400g can chopped tomatoes in juice
1 cup almond meal
2 tablespoons curry powder
1 teaspoon crushed dried chillis
2 cloves garlic
1 onion diced
3 cm ginger, grated
1 cup natural yoghurt
1 1/2 cups water
1 organic vegetable stock cube
Pre heat the oven to 160C.
Combine all the ingredients in a lidded ovenproof braising dish.
Gently bring the dish to the boil on the stove top.
Cover the meat closely with a circle of baking paper.
Transfer the curry to the oven and braise for 1 1/2 hours.
Chill overnight. Lift any fat from the surface before reheating.
This is a great dish for the freezer.
Any spiced lamb is good enought for me…
As a lamb person i think i would love this dish…..
It’s simple to prepare and absolutely yummy
G’day and YUM, true!
I have now put this recipe on my list to do! Cheers! Joanne
You should be able to source some saltbush hogget locally Joanne. Our curry was all the better because of the wonderful meat I bought in Burra. It’s a simple formula, let me know how you like it!
I’m drawn to recipes with ‘busy cook’ in the title at the moment. This looks really lovely. Salt bush hogget shoulder sounds absolutely gorgeous. Lucky you having access to such interesting-sounding cuts of meat!
Salt bush lamb/hogget is available at some Melbourne farmers markets, keep your eyes open. It’s tastier than regular grass raised lamb, sort of pre seasoned. If you keep the chilli level low I think even your kids would love this tasty curry, and it really does look after itself!
I remember your original Rogan Josh recipe. You are one terrific cook, Sandra. I’m glad to have this recipe, though, because like you my life is a lot more hectic than it once was. This time saver based on a classic will be the new classic for me.
I’ve been looking for a good lamb curry recipe and I’ve just found one. Thank you!
It’s a pleasure John, enjoy!
Wow, this recipe seems almost too simple 🙂 I don’t know anything about Indian food. What’s the almond meal for? A thickener?
The almond meal stops the yoghurt from splitting and adds texture and a mellow richness to the sauce. It’s so delicious, and so quick to make, we have it at least every other month.
Hi, Sandra. Great recipe. I love Indian food. I love curry and I love lamb. So, what’s there not to love about this dish? 😀
For zero effort, it’s fantastic! Enjoy!
Funny, I too served Indian last night. Although it was vegetarian, seeing as it was Meatless Monday. Emma was not pleased at all! I LOVE Indian food. I took some lessons from a wonderful Indian woman, some 15 or so years ago. And I love lamb in my Indian dishes. This is a beautiful dish Sandra and I’m pinning that photo!
Thanks for the pin, you’re ahead of me! I love Indian too and love a vegie feast.
That looks so yummy!
If you like a good curry, this one will really hit the spot!
Yum! maybe this is what I should have been doing with the leg of lamb for dinner currently roasting away in our oven. Although the smell of the garlic and rosemary is pretty nice 🙂
Give it a try you’ll be hooked! Xx