House recipe
🍖 Lamb rogan josh
Lamb shoulder braised low and slow with whole spices, yoghurt and plenty of paprika for a deep red sauce.
Allergens. Contains: Milk. May contain, depending on the brands you buy: Mustard, Celery.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 700 g lamb shoulder, boneless, in 3 cm chunks
- 3 tbsp sunflower oil
- 6 pods cardamom pods, lightly crushed
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 onion, finely chopped
- 4 cloves garlic, grated
- 4 cm fresh ginger, grated
- 2 tbsp paprika
- 1 tsp chilli powder
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp tomato purée
- 150 g plain yoghurt, whisked
- 1 tsp garam masala
- Salt, to taste
- a handful fresh coriander, chopped
- 300 g basmati rice
Method
- Season the lamb with salt. Heat the oil in a heavy casserole and brown the lamb in batches over high heat, then set aside.
- Lower the heat and add the cardamom, cloves, cinnamon and bay leaves for 30 seconds, then the onions. Cook for 10 minutes until soft and golden.
- Stir in the garlic and ginger for 1 minute, then the paprika, chilli powder, ground coriander, cumin and tomato purée for 1 minute more.
- Take the pan off the heat and stir in the yoghurt a spoonful at a time so it does not split, then return the lamb and add about 300 ml water.
- Cover and simmer very gently for 1½ hours, stirring now and then, until the lamb is tender and the sauce is thick and red. Add a splash of water if it catches.
- Cook the rice according to the packet in the last 20 minutes.
- Stir the garam masala into the curry, check the salt, scatter with coriander and serve with the rice.