Call Us Now On (098) 43158

Login

Lamb Rogan Josh

Published on 09/08/2020 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Don’t be alarmed by the amount of ingredients in this recipe. If you don’t have the spices already in your cupboard, you will have them for making it again. Once you taste it, you will definitely want to do that! Put some music on and enjoy the process of creating one of the most crowd-pleasing curries in the world!

 

Recipe Rating

  • (3.3 /5)
  • 3 ratings

Ingredients

  • 3 tbsp sunflower oil
  • 675 g lamb neck fillet (cut into bite-sized pieces)
  • 6 whole cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 1 large onion, peeled and chopped
  • 2" piece of fresh root ginger (peeled and finely grated)
  • 4 garlic cloves (peeled and crushed)
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 1 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 200 ml thick Greek-style yoghurt
  • 400 g can of chopped tomatoes
  • Sea salt and freshly ground black pepper

Instructions

  1. Heat 2 tablespoons of the oil in a large pan, add half of the lamb and fry until browned all over. Transfer to a plate and fry the rest of the meat. Set aside.
  2. Add the rest of the oil to the pan, then fry the cloves, cinnamon and bay leaves for a few seconds. Add the onion and fry for 6–7 minutes until browned. Add the ginger and garlic and fry for 2 minutes, then add the ground spices and fry for another minute. Add the yoghurt, a tablespoon at a time, frying for about 30 seconds between each addition.
  3. Return the lamb to the pan and stir in the tomatoes with 150ml (5fl oz) of boiling water. Season to taste, cover and simmer very gently for about 1 hour or until the lamb is tender but still holding its shape and the sauce has reduced and thickened.
  4. Serve with rice, naan bread and raita.
  • Servings : 4
  • Course :

Rate this recipe

  • 3 People Rated This Recipe

  • Average Rating

  • (3.3 / 5)