Lamb Rogan Josh
Lamb Rogan Josh is one of my favourite curries to make at home. Gorgeous, melt in your mouth lamb, slow-cooked in an intense and aromatic sauce for the perfect family fakeaway.
Servings 4 People
Calories 523kcal
Ingredients
- 500 g Diced lamb
- 2 Cloves garlic Crushed
- 2 teaspoons Root ginger Grated
- 1 teaspoon Chilli powder
- 2 tablespoons Sesame oil
- 1 teaspoon Ground Cardamom
- 1 Stick Cinnamon
- 2 Onions Chopped into 8
- Pinch salt
- 1 teaspoon Ground cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 Bay leaf
- 1 tablespoon Tomato Puree
- 500 ml Chicken stock
- 100 ml Natural yoghurt
Instructions
- Toss the lamb with the chilli, ginger and garlic, cover and leave in the fridge until needed.
- Blend the onion with a splash of water until pureed.
- Heat the sesame oil in a lidded flameproof dish or pan.
- Fry the cardamom and cinnamon for 2 minutes.
- Add the onion and a pinch of salt and cook for 5 minutes.
- Add the cloves, cumin, coriander, paprika and bay leaf.
- Stir together well.
- Add the lamb and stir until browned and well coated.
- Pour in the stock and tomato puree and bring to a simmer.
- Cover and cook for 90 minutes, stirring occasionally.
- Add the yoghurt, and simmer uncovered for a further 30 minutes.
- Serve straight away.
Video
Notes
If you are using leftover lamb, follow the recipe the same, just don't spend as much time browning when you add the lamb.