Lamb rogan josh
- Preparation and cooking time
- Total time
- +marinating
- A little effort
- Serves 6
Skip to ingredients
- 2 cloves garliccrushed
- finely grated to make 2 tsp ginger
- 11/2 tsp mild chilli powder
- 700g lamb neck filletin chunks
- 2 onionsroughly chopped
- groundnut oil
- 1 stick cinnamon
- 6 pods green cardamomsquashed
- 4 clovesground
- 1 tsp ground cumin
- 2 tsp ground coriander
- (not smoked) 1 tsp paprika
- 2 bay leaves
- 11/2 tbsp tomato purée
- 450ml light chicken stock
- 100ml full-fat natural yogurt
- a few leaves corianderchopped to finish
- to serve rice or Indian breads
Nutrition:
- kcal344
- fat23.9g
- saturates9.5g
- carbs7.5g
- fibre1.4g
- protein24.2g
- salt0.5g
Method
step 1
Step 1
Mix the garlic, ginger and chilli powder and toss with the lamb. Chill for a couple of hours or overnight if you want.
step 2
STEP 2
Put the onions in a small food processor with a splash of water and whizz to a purée. Heat 2 tbsp oil in a large pan with a lid. Add the cinnamon and cardamom and cook for 2 Minutes. Add the onion purée with a large pinch of salt and cook for 4-5 minutes until the paste thickens. Add the rest of the spices and the bay leaves, cook for a minute then add the lamb and marinade, cook until opaque and browned.
step 3
Step 3
Add the tomato purée and stock and bring to a simmer. Put a lid on and simmer for 1½ hours or until the lamb is tender. Add the yogurt and simmer for 5 minutes. Finish with some coriander.
step 4
Step 4
To freeze, cool then transfer to freezer bags or freezer-proof containers. Defrost in the fridge overnight then reheat in a microwave or pan until piping hot. Serve with rice and breads.
