Lamb Rogan Josh Recipe

By Kitchen Sanctuary

Ingredients

2 tsp minced ginger
4 cloves garlic (peeled and minced)
1 tsp ground turmeric
1 tsp cumin
1 tsp freshly ground black pepper
4 tbsp natural yogurt
900 g (2lbs) lamb (chopped into 1-inch chunks (use shoulder, leg, rump or neck))
2 tbsp ghee or oil
1 onion (peeled and roughly chopped)
1 red bell pepper (deseeded and roughly chopped)
1 yellow bell pepper (deseeded and roughly chopped)
3 fresh red chillies (finely chopped (I use fresno or serrano))
½ a bunch (about 20g/0.7oz) of fresh coriander (cilantro) (chopped (chop the stalks too and keep those separate))
3 whole cloves
1 tsp cinnamon
1 tsp cumin
1 tbsp ground coriander
2 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp tomato puree (or paste)
600 ml (2.5 cups) lamb or beef stock ((water plus 2 stock cubes is fine))
400 g (14 oz) tin finely chopped tomatoes
4 cardamom pods ((thread them onto a piece of natural cotton so you can fish them out easier later))
Freshly chopped coriander (cilantro)
boiled or pilau rice
naan bread or chapati

Prep Time20mins
Cook Time205mins
Servings6

Instructions

Place the ginger and garlic in a bowl, along with the turmeric, cumin, pepper and yoghurt. Mix together, then add in the lamb pieces and mix again. Cover and refrigerate for 30 minutes.

Preheat the oven to 160C/320F (fan).

Heat a large casserole pan over a high heat and add the ghee. When the ghee has melted add the marinaded lamb. Lightly brown all over (should take about 8-10 minutes).

Turn the heat down to medium and add the onions, red and yellow peppers and chillies. Fry for 5 minutes, until the onion starts to soften.

Add the stalks from the coriander (cilantro), cloves, cinnamon, cumin, coriander, paprika, salt, pepper and tomato puree to the pan. Cook for 5 mins stirring regularly, until the spices release their fragrance.

Add the stock, chopped tomatoes and cardamom. Stir and bring to a simmer.

Place a lid on the pan and place it in the oven for 3 hours, until the lamb is tender. Check the lamb a couple of times during the last hour of cooking and top up with a splash of boiling water if it's starting to look dry.

Once cooked, serve the Rogan Josh with rice and freshly chopped coriander (cilantro) leaves from earlier (the ones you removed the stalks from). I like to serve mine with naan bread too.