Preparing a new batch of the Edwards Hot Mixture.

Constructing a blended Rogan Sauce. Note the addition of liberal amounts of tomato puree to darken the colour of the sauce.

Browning garlic in copious amounts of oil and then frying up the previously blended sauce with it. Note that this oil/liquid mix is unstable, as you can see in the picture.

The final rogan sauce in a takeaway container.

Precooking lamb with "activated" base. The Edwards base is characteristically thick and green. "Activating" it is usually a two stage process: add half the desired amount, cook for several minutes, add the second half, then dilute with water. This is only a pre-cooking process so it's debatable how useful this is compared to simply boiling the lamb. The other notable thing is we used lamb steaks here as opposed to a joint of lamb. These seem to have much lower cooking time than regular leg o'lamb. I struggled to find an accurate cooking time but ended up cooking for an hour to be on the safe side, which is probably far too much.

Combining cooked lamb with rogan sauce to get the final Rogan Josh liquid. Note that this is extremely oily, and there's a strong ambiguity in the recipe because Edwards doesn't state how much rogan sauce to use. Here I used about half a takeaway container, which is about 1/4 of the amount created by the rogan sauce recipe. But, the result was still far too much sauce for the meat, given that the rogan josh is supposed to be a dry curry. This recipe only wants 100g of meat. I'd say that you can easily use 500g of meat with about 250ml of rogan sauce.

As you can see the result is extremely oily and overly saucy.

So I add some new potatoes that I had around in order to soak up some of the excess.