Rogan josh curry is even better done as a rogan josh balti!
Balti cooking is all about making tasty curries easily and fast. This lamb rogan josh balti is a great place to start your balti journey.
The rogan josh curry is of course very popular at curry houses around the UK but it’s even better done as a rogan josh balti!
Why I cooked this rogan josh balti on the barbecue…
You could of course cook your rogan josh balti over high heat on your stove. That’s how it’s done at restaurants after all.
I like to cook them right over the hot coals. I think it gives the curry an even better flavour and baltis need to be cooked over high heat which can be easily done over a fire.
You will need to make the base sauce as it is an important part of getting the texture and flavour of an authentic rogan josh balti.
The base sauce is easy to make and keeps in the fridge for at least three days. It can also be frozen in 300ml – 500ml portions for use in this or other curries.
Pre-cooking the meat…
At Indian restaurants and balit houses, the meat is cooked ahead of time.
This is done not only for speed but flavour. You could try my pre-cooked meat recipe. It’s really nice and the cooking stock adds so much flavour to your balti curries.
If cooking outdoors on the barbecue, you might also like to try my tandoori lamb tikka recipe. This is really convenient when cooking outside as you can cook the meat and the rogan josh balti at the same time.
Step by step photographs…
International & UK Orders
- 2 tablespoons ghee or vegetable oil
- 1 tablespoons garlic and ginger paste
- 1 1/2 tablespoons paprika
- 1 teaspoon red chilli powder (or more to taste)
- 1 1/2 tsp cumin
- 1 tbsp mixed powder*
- 70ml (1/4 cup) tomato puree
- 300ml (1 1/4 cup) heated curry sauce
- 350g (12oz) tandoori lamb tikka
- 1 generous tablespoons cashew paste (Simply pound a cashews with a little water into a paste)
- 1 1/2 tablespoons plain natural yogurt
- 1/2 tsp garam masala
- 1 tomato quartered
- salt to taste
- 1 tsp dried fenugreek leaves
- Chopped red onion to garnish
- Heat the ghee or oil until bubbling hot over high heat in a balti bowl.
- When hot, add the garlic and ginger paste and let it come to a sizzle for about 30 seconds.
- Stir in the paprika, cumin, mixed powder and chilli powder. Stir well to combine..
- Add the tomato puree followed by a ladle of the base curry sauce. Bring to a simmer. Baltis are served quite dry so add more base sauce when needed but try to keep the sauce thick.
- Stir in the meat and stir well to combine.
- The stir in the cashew paste and one tbsp of the yoghurt.
- Add the quartered tomato and get it right down into the sauce.
- Check for seasoning and add salt to taste along with the dried fenugreek leaves.
- Top with chopped onion and a little more yoghurt with naan or chapati.