Lamb rogan josh
A deep red, gently spiced lamb curry with yoghurt and tomato. Slow cooking makes the meat properly tender.
- Time2 hr
- LevelMedium
- Costabout £3.13 a head
Ingredients
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Method
- 1
Heat the oil in a heavy pan over a medium-high heat. Brown the lamb in two batches for 5 minutes each, then set aside.
10 min - 2
Add the onion to the same pan with the cardamom and cinnamon. Cook for 10 minutes until golden.
10 min - 3
Stir in the garlic, ginger, chilli powder, coriander and cumin and cook for 1 minute.
- 4
Add the yoghurt a spoonful at a time, stirring well so it does not split. Cook for 3 minutes.
3 min - 5
Return the lamb with the tomatoes, water and salt. Bring to a simmer, cover and cook gently for 1 hour 15 minutes until the lamb is very tender.
75 min - 6
Stir in the garam masala, simmer uncovered for 5 minutes to thicken, and season to taste. Serve with rice or naan.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.