Rogan Josh (Jamie Oliver)

Tempo

2.5 hr (+ marinade ≥2 hr)

Picante

Dificuldade

Médio

Rende

6porções

Ingredientes

Marinade:

cm piece fresh ginger, grated

garlic cloves, grated

1 tsp

ground turmeric (cúrcuma)

1 tsp

crushed black peppercorns

4 tbsp

natural yogurt (iogurte natural)

1 kg

lamb shoulder (paleta de cordeiro), 5 cm chunks

Curry base:

red onions, peeled & halved

red peppers, deseeded & roughly chopped

fresh red chillies (e.g. dedo-de-moça)

½ bunch

fresh coriander/cilantro (15 g) — stalks for blitzing, leaves to serve

green cardamom pods, crushed (use seeds only)

whole cloves (cravo)

cinnamon stick (canela em pau)

heaped tsp cumin seeds (cominho em grão)

1 tbsp

coriander seeds (sementes de coentro)

small dried red chillies (pimenta dedo-de-moça seca, or *guajillo* for milder)

2 tsp

paprika (pimentão doce em pó)

Groundnut oil (or neutral, e.g. canola)

ripe tomatoes, roughly chopped

× 400 g tin plum tomatoes

½ bunch

fresh mint (15 g), to serve

Desiccated coconut flakes (coco ralado seco), to serve

Modo de preparo

01**Marinate.** Combine ginger, garlic, turmeric, peppercorns, yogurt in a large bowl. Add lamb chunks; coat. Cover; **fridge ≥2 hr, ideally overnight.**
02**Blitz veg base.** Food processor: red onions + red peppers + 3 of the fresh chillies (deseed if going milder) + coriander stalks. Pulse to a coarse paste.
03**Slice the 4th fresh chilli** thinly; reserve for serving.
04**Toast whole spices.** PCC20 inner pot on P5 Refogar dry (no oil): cardamom seeds, cloves, cinnamon, cumin, coriander seeds, dried chillies. Toast until golden + smelling fantastic (2-3 min). Tip into a pestle/mortar; add paprika; grind to a powder.
05**Build curry.** Same pot, splash of oil. Add ground spices; stir 1-2 min. Add the blitzed veg paste; cook **10 min, stirring often** — it should darken and reduce.
06**Add tomatoes** (fresh + tinned) + 1 tin's worth of water. Break tomatoes up.
07**Add lamb + marinade** + good pinch of salt. Stir; bring to boil.
08**Pressure cook**: PCC20 P14 Carne (40 min @ 115°C). Or oven: cover; **170°C 2 hours** until lamb is fork-tender.
09**Serve** with rice (basmati). Top: sliced fresh chilli, coriander leaves, mint leaves, desiccated coconut, dollop of yogurt.

Rogan Josh (Jamie Oliver)

Spicy slow-cooked lamb curry. Jamie's version layers fresh chilli + dried chilli + paprika. PC version is fast; oven version is more meditative — both work.

Heat: 3/5. Three sources of chilli: 4 fresh red chillies + 4 small dried red chillies + paprika. See Tame it.

Tame it

Use only 2 fresh red chillies (deseed both); skip dried chillies entirely. Drops to ~1.5/5.
Substitute paprika doce (sweet) for any hot/smoked.

Bump it

Add 1 tsp Kashmiri chilli powder to the ground spice mix (Kashmiri is the "real" rogan josh chilli — colour without ferocious heat).
Toast fresh chillies in step 4 alongside dried.

Sub: bottled chiles only

Replace 4 fresh chillies with 2 tbsp Cepera Pimenta Vermelha at step 5.
Replace 4 dried chillies with 1 tsp ground caiena + 1 tsp paprika doce.
See Pressure Cooker/chile-substitution-guide.md.

Notes

Lamb in Brazil: ask butcher for paleta (shoulder, bone-out). Whole foreleg works too. Avoid loin/leg cuts (too lean for braising).
PCC20 P14 Carne at 40 min should give fork-tender lamb. If pieces are bigger than 5 cm, run a second 20 min cycle.
Coconut flakes are not negotiable — they're the textural counterpoint Jamie intends.
Freezer: excellent. Cool, portion, freeze 2 months. Defrost overnight, reheat gently.
Riff: add 1 cube of dark chocolate (5 g) at end of simmer for richness. Not in original; works.