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 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
2 red chilli, seeded and roughly chopped
Marinade
2 tsp garam masala
2 Tbsp Natural Yoghurt
Spice Mix
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
For the Gravy
2 tbsp tomato paste
5cm cinnamon stick
3 dried bay leaves
200ml Chicken Stock
100g fat-free natural yoghurt
Method
Marinade the lamb with the garam masala, and 2 Tbsp natural yoghurt. Set Aside
Blend together the Spice Mix
Heat the oil in a large heavy-based casserole and cook the onions and coriander stalks. Dedicate time 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, chilli and ginger and fry for 2 minutes. Then add the spice mix 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 and bay leaves.
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 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
2 red chilli, seeded and roughly chopped
Marinade
2 tsp garam masala
2 Tbsp Natural Yoghurt
Spice Mix
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
For the Gravy
2 tbsp tomato paste
5cm cinnamon stick
3 dried bay leaves
200ml Chicken Stock
100g fat-free natural yoghurt
Marinade the lamb with the garam masala, and 2 Tbsp natural yoghurt. Set Aside
Blend together the Spice Mix
Heat the oil in a large heavy-based casserole and cook the onions and coriander stalks. Dedicate time 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, chilli and ginger and fry for 2 minutes. Then add the spice mix 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 and bay leaves.
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!