Lamb Rogan josh
A rich, aromatic Kashmiri-style lamb curry with warming spices, tangy yogurt and a silky tomato-onion base — comforting and full-flavoured.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 pcs (quartered) onion
- 4 tbsp sunflower oil
- 4 pcs (cloves) garlic
- 1 thumb-sized (peeled & grated) ginger
- 2 tbsp madras paste
- 2 tsp paprika
- 1 pcs cinnamon stick
- 6 pcs (bashed) cardamom
- 4 pcs cloves
- 2 pcs bay leaf
- 1 tbsp tomato purée
- 1 kg (cubed) lamb
- 150 ml greek yogurt
- chopped coriander (garnish)
Directions
- Put the onions in a food processor and whizz until very finely chopped.
- Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring occasionally, until golden and soft.
- Add the garlic and grated ginger and fry for 5 minutes more.
- Add the madras paste, paprika, cinnamon stick, bashed cardamom, cloves, bay leaves and tomato purée and stir over the heat for about 30 seconds.
- Add the cubed lamb and 300 ml water, stir to combine, reduce the heat and add the yogurt.
- Cover and gently simmer for 40–60 minutes until the meat is tender and the sauce is thick.
- Serve scattered with chopped coriander with plain basmati or pilau rice.