Lamb rogan josh recipe

2 ratings

See method

  • Serves 4
  • 15 mins preparation, 75 mins cooking, plus marinating
  • 427 calories / serving

Ingredients

  • 650g (1 1/2lb) lamb neck, trimmed of fat and cut into 4cm pieces
  • 1 cinnamon stick, halved
  • 1/2 tsp cumin seeds
  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 3cm (1 1/2in) piece ginger, grated
  • 2 bay leaves
  • 1 tsp unsalted butter
  • 1 tsp chilli powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 2 tbsp tomato puree
  • 3 tomatoes, quartered
  • 1 green pepper, chopped
  • rice and poppadoms, to serve

For the marinade

  • 125g (4oz) natural yogurt
  • 1 cardamom pod, seeds crushed
  • 1/2 tsp turmeric

Method

  1. Combine the marinade ingredients with a pinch of salt. Coat the lamb; set aside.
  2. Dry fry the cinnamon stick and cumin for 30 seconds. Tip over the lamb; toss until coated. Cover, then chill for 30 minutes.
  3. Fry the onion in the oil until softened. Add the ginger, then fry for a few minutes more. Add the lamb and cook for 2 minutes over a medium-high heat, or until browned. Reduce the heat, add the bay leaves; cover. Simmer for 20 minutes.
  4. Stir in the butter, chilli powder and cinnamon; add the tomato purée and 100ml (3 1/2fl oz) water. Cook, uncovered, over a medium heat, for 10 minutes. Add the tomatoes, pepper and 200ml (7fl oz) water. Cover, then simmer for 45 minutes. Uncover, then cook until the sauce has thickened. Serve with rice and poppadoms, if you like.

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