Lamb Rogan Josh
Warming lamb curry, the perfect comfort food for cold rainy days.
Ingredients
600g lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, peeled and crushed
1 thumb-sized piece fresh root ginger, peeled and finely grated
1 bunch fresh coriander, stalks and leaves separated
1 red chilli, seeded and roughly chopped
2 tsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
1 tsp black peppercorns, roughly ground
2 tsp kashmiri chili
1 tsp turmeric
2 tsp garam masala
pinch salt
2 tbsp tomato purée
5cm/2in cinnamon stick
5 cardamom pods, lightly crushed
3 dried bay leaves
4 cloves
100g fat-free natural yoghurt
Method
Method
Blend together the chilli, ground spices and salt.
To cook the onions and coriander stalks, heat the oil in a large heavy-based casserole. Dedicate to cooking off the onions as they will become the rich base of the sauce, this should take 20-30 minutes.
Once caramelized, add the garlic and ginger and fry for 2 minutes. Add the spices and fry for another 2 minutes.
Add the lamb and fry for 4-5 minutes until coated and browned. Mix in the tomato purée and add in the cinnamon, cardamon, bay leaves and cloves.
Cover with stock or water and simmer for 2-3 hours until the meat is tender and sauce is thick.
Stir in the yoghurt and cook for 10 minutes.
Serving
- Serve garnished with the fresh coriander leaves.
How To Make Lamb Rogan Josh
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600g lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks
1 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, peeled and crushed
1 thumb-sized piece fresh root ginger, peeled and finely grated
1 bunch fresh coriander, stalks and leaves separated
1 red chilli, seeded and roughly chopped
2 tsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
1 tsp black peppercorns, roughly ground
2 tsp kashmiri chili
1 tsp turmeric
2 tsp garam masala
pinch salt
2 tbsp tomato purée
5cm/2in cinnamon stick
5 cardamom pods, lightly crushed
3 dried bay leaves
4 cloves
100g fat-free natural yoghurt
Method
Blend together the chilli, ground spices and salt.
To cook the onions and coriander stalks, heat the oil in a large heavy-based casserole. Dedicate to cooking off the onions as they will become the rich base of the sauce, this should take 20-30 minutes.
Once caramelized, add the garlic and ginger and fry for 2 minutes. Add the spices and fry for another 2 minutes.
Add the lamb and fry for 4-5 minutes until coated and browned. Mix in the tomato purée and add in the cinnamon, cardamon, bay leaves and cloves.
Cover with stock or water and simmer for 2-3 hours until the meat is tender and sauce is thick.
Stir in the yoghurt and cook for 10 minutes.
Serving
- Serve garnished with the fresh coriander leaves.
How To Make Lamb Rogan Josh
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!