Mary Berry shared her Persian-inspired lamb rogan curry recipe that is bursting with flavour.
“This is a gentle, full-flavoured curry of Persian origin,” Mary Berry said of her recipe.
First shared in Mary Berry’s Love To Cook recipe book, top marks go to the home cooks who follow her top tip.
“It is worth grinding your own cardamom for an authentic flavour and mixing your own spices for the paste,” she said.
However, if you’re a bit short on time, good-quality shop-bought medium curry powder will do.
Method
To make the curry paste
Place the cardamom pods in a small bag, and bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste.
To make the curry
Heat the oil in a large ovenproof frying pan or flameproof casserole over high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside.
Cooking the curry
Preheat the oven to 150C (130C gan/gas two). Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes. Pour in the stock and add the cinnamon, bay leaves and sugar.
Season with salt and pepper, cover with a lid, bring to a boil and transfer to the oven for about one-and-a-half hours, or until the lamb is tender.
Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice.
