A very tasty Rogan Josh lamb curry

Last night I boned and cubed up a lovely blade end of lamb shoulder from Tesco. It was very lean for shoulder which can be the naturally fatter end of the lamb. Not that I mind the fatter parts of meat (often more tasty). The lamb shoulder happened to be on a half price offer so very economical shopping. This I gently fried for half an hour and added a finely chopped white onion and some chunks of de-seeded tomatoes half way through the cooking.

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!