Cooked - Lamb Rogan Josh

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Lamb Rogan Josh

4.0

40g ghee

5cm piece of cinnamon stick

3 dried Kashmiri chillies, torn into pieces

6 green cardamom pods, lightly bruised with a rolling pin

4 cloves

1 large onion, chopped

15g / 3 cloves garlic, finely crushed

15g / 3cm ginger, finely grated

2 tbsp Kashmiri chilli powder

1 tbsp ground coriander

1 tbsp ground cumin

2 tsp turmeric

¼ tsp ground mace

1 tsp garam masala, plus 1 tsp extra to finish

1 tsp toasted ground fennel seeds, plus ¼ tsp extra to finish

4 tbsp tomato purée

750g boneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes

1 tsp salt

300ml water

125g natural yogurt

50ml double cream

A handful of coriander leaves, roughly chopped, to finish

Put the ghee in a large, sturdy casserole over a medium heat.
When hot, add the whole spices and fry for 1 minute.
Add the onion and fry for 10 minutes until softened and golden.
Stir in the garlic and ginger, fry for 1 minute.
Add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.
Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients.
Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender.
Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel.
Scatter with the fresh coriander and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 71 weeks ago

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