Rogan Josh (Indian Lamb Curry)
- Total
- 2 hr 50 min
- Makes
- 4 servings
Serves
| 3 1/2 tbsp ghee (, substitute butter (Note 1)) | toast whole spices1 min | sauté onion, garlic, ginger8 min | toast spices30 sec | add tomato, salt, stock, and lamb, stir | simmer covered1 hr 45 min | reduce uncovered15 min | stir in Yogurt, extra garam masala, and extra fennel, cook2–3 min | serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes |
| 1 cinnamon stick | ||||||||
| 6 green cardamom pods (, lightly bruised) | ||||||||
| 4 cloves | ||||||||
| 1 large onion (, finely chopped) | ||||||||
| 3 cloves garlic (, finely minced) | ||||||||
| 1 tbsp ginger (, finely grated) | ||||||||
| 2 tbsp paprika (, normal or sweet) | ||||||||
| 3/4 tsp chilli powder ((or to taste, Note 2)) | ||||||||
| 4 tsp ground coriander | ||||||||
| 4 tsp ground cumin | ||||||||
| 2 tsp turmeric powder | ||||||||
| 1/4 tsp nutmeg powder | ||||||||
| 1 tsp garam marsala ((Note 3)) | ||||||||
| 1/2 tsp fennel powder ((Note 4)) | ||||||||
| 5 tbsp tomato passata ((US: tomato puree/sauce, Note 5)) | ||||||||
| 1 tsp cooking salt / kosher salt ((halve for table salt, double for flakes)) | ||||||||
| 1 1/2 cups chicken stock (, salt reduced (broth)) | ||||||||
| 750g/1.5lb boneless lamb shoulder (, cut into 3cm/1.2" cubes (Note 6)) | ||||||||
| 1/2 cup plain yoghurt ((Greek yogurt fine)) | ||||||||
| 1/2 tsp extra garam masala ((Note 3)) | ||||||||
| 1/2 tsp extra fennel powder | ||||||||
| Basmati rice | ||||||||
| Chopped coriander leaves, finely shredded ginger, yogurt | ||||||||
Ingredients
- 3 1/2 tbsp ghee (, substitute butter (Note 1))
- 1 cinnamon stick
- 6 green cardamom pods (, lightly bruised)
- 4 cloves
- 1 large onion (, finely chopped)
- 3 cloves garlic (, finely minced)
- 1 tbsp ginger (, finely grated)
- 5 tbsp tomato passata ((US: tomato puree/sauce, Note 5))
- 1 tsp cooking salt / kosher salt ((halve for table salt, double for flakes))
- 750g/1.5lb boneless lamb shoulder (, cut into 3cm/1.2" cubes (Note 6))
- 1 1/2 cups chicken stock (, salt reduced (broth))
- 2 tbsp paprika (, normal or sweet)
- 3/4 tsp chilli powder ((or to taste, Note 2))
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- 1/4 tsp nutmeg powder
- 1 tsp garam marsala ((Note 3))
- 1/2 tsp fennel powder ((Note 4))
- 1/2 cup plain yoghurt ((Greek yogurt fine))
- 1/2 tsp extra garam masala ((Note 3))
- 1/2 tsp extra fennel powder
- Chopped coriander leaves, finely shredded ginger, yogurt
- Basmati rice
Stepssimplified
- 1Melt 3 1/2 tbsp ghee in a large heavy pot over medium heat. Add 1 cinnamon stick, 6 bruised green cardamom pods, and 4 cloves. Cook for 1 minute.
- 2Add 1 finely chopped large onion. Cook, stirring often, for 7 minutes until golden and starting to brown at the edges. Add 3 minced garlic cloves and 1 tbsp grated ginger. Cook 1 more minute.
- 3Stir in 2 tbsp paprika, 3/4 tsp chili powder, 4 tsp ground coriander, 4 tsp ground cumin, 2 tsp turmeric, 1/4 tsp nutmeg, 1 tsp garam masala, and 1/2 tsp fennel powder. Cook for 30 seconds.
- 4Mix in 5 tbsp tomato passata and 1 tsp cooking salt. Add 1 1/2 cups chicken stock and stir. Add 750g boneless lamb shoulder cut into 3cm cubes. Stir, bring to a simmer.
- 5Cover the pot, reduce heat to low or medium-low to maintain a gentle simmer. Cook for 1 hour 45 minutes, stirring occasionally, until the lamb is tender enough to pull apart easily with two forks.
- 6Remove the lid. Continue simmering for 15 minutes to reduce the sauce slightly.
- 7Stir in 1/2 cup plain yogurt, 1/2 tsp extra garam masala, and 1/2 tsp extra fennel powder. Cook for a few more minutes.
- 8Serve with basmati rice. Garnish with chopped coriander leaves and finely shredded ginger if desired.