Curry Paste:
1 red bell pepper
2 cloves garlic, peeled and roughly chopped
1-inch piece of ginger, peeled and roughly chopped
1/2 bunch cilantro
1 red chile
2 tbsp tomato paste
3 tbsp olive oil
1 tbsp paprika
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp ground turmeric
salt and pepper, to taste
Curry:
1 tbsp olive oil
1 onion, thinly sliced
1-inch piece of ginger, peeled and finely chopped
1 red chile, thinly sliced (seeded if you prefer less heat)
2 bay leaves
2 lbs lamb stewing meat, cut into 1-inch cubes
salt and pepper
1/2 batch of curry paste
1 tbsp balsamic vinegar
1 can diced tomatoes
3 cups stock or water
juice of 1/2 lemon
1/2 bunch cilantro leaves, roughly chopped
plain yogurt, for serving
1. Make the curry paste first. Preheat the broiler or grill to high. Broil or grill the red bell pepper until charred on all sides.
2. Place the blackened pepper into a small bowl, and cover with plastic wrap. Set aside for 15 minutes.
3. Rub off the charred skin. Pry open the pepper and pull out the seeds. Slice into thick strips.
4. Place the peppers and remaining curry paste ingredients into a food processor. Blitz to a smooth paste.
5. Set aside half of the curry paste to use now and save the other half for another use.
6. To make the curry, place a large Dutch oven or heavy pot on medium-high heat. Add olive oil. When hot, add onion, ginger, chile, and bay leaves, and cook until softened, about 10 minutes.
7. Add the lamb, and season with salt and pepper to taste.
8. Add the curry paste and balsamic vinegar. Cook, stirring frequently, for a couple of minutes.
9. Add the tomatoes and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 1 hour, stirring occasionally.
10. Stir in the lemon juice and cilantro and season with salt and pepper to taste.
11. Serve with a spoonful of yogurt.
https://thesaucyrabbit.com/jamie-olivers-lamb-rogan-josh-with-baked-rice/
