Next I delicately cooked through five large chopped field mushrooms in salted Normandy butter - Beurre d'Isigny- for extra texture and taste to the curry. I did these in a separate pan to concentrate the buttery taste, added a couple of shakes of black pepper near the end, partially drained and added to the beautifully cooked and tender lamb.
Lastly I added four roughly chopped cloves of garlic and left it to simmer for fifteen minutes. The aroma was fantastic. As I wanted the curry to last two or three days I decided to get two jars of Patak's Rogan Josh curry sauce and after draining off the small amount of cooking oil I introduced the cooked ingredients to the Tesco special offer Patak Rogan Josh sauce (two jars for £2.50) and stirred well. Then I got some long grain rice on the boil and within the hour my tea was ready and the house was full of the aromas of the curry. Yum!