Lunch · Dinner · Indian

Lamb rogan josh

Name: Lamb rogan josh
Total time: 130 min
Yield: 4
Cuisine: Indian
Ingredients: 2 Brown onions; 4 cloves Garlic, grated; 30g Fresh ginger, grated; 2 tbsp Vegetable oil; 800g Diced lamb; 2 tsp Ground cumin; 2 tsp Ground coriander; 2 tsp Smoked paprika; ½ tsp Chilli flakes; ½ tsp Ground turmeric; ½ tsp Ground cinnamon; 2 tbsp Tomato purée; 150g Greek-style yoghurt; 1 tin Chopped tomatoes; 2 tsp Garam masala; 300g Basmati rice, cook on the day; 30g Fresh coriander, add on the day

Tender lamb in a deep red sauce with ginger, cinnamon and yoghurt. Aromatic rather than fiery.

Start to finish: 2 hr 10 min
Hands-on: 39 min
In the fridge: 3 days
Freezes: Yes

A little heatContains dairy

Ingredients

4 portions

2Brown onions
4 clovesGarlic, grated
30gFresh ginger, grated
2 tbspVegetable oil
800gDiced lamb
2 tspGround cumin
2 tspGround coriander
2 tspSmoked paprika
½ tspChilli flakes
½ tspGround turmeric
½ tspGround cinnamon
2 tbspTomato purée
150gGreek-style yoghurt
1 tinChopped tomatoes
2 tspGaram masala
300gBasmati rice, cook on the day
30gFresh coriander, add on the day

Plus salt, pepper and water.

Method

1
Finely chop the onions and grate the garlic and ginger.
2
Heat 1 tbsp of the oil in a large casserole over a high heat and brown the lamb in two batches, 4 to 5 minutes each, until browned all over. Lift onto a plate.
3
Add the rest of the oil and fry the onions over a medium heat for 12 minutes, scraping up the brown bits, until deep golden.
4
Stir in the garlic, ginger, cumin, ground coriander, paprika, chilli flakes, turmeric and cinnamon and cook for a minute. Add the tomato purée, then the yoghurt a spoonful at a time, stirring well after each so it does not split.
5
Return the lamb with the chopped tomatoes and 300ml water. Bring to a simmer, cover and cook on the lowest heat for 1 hour 30 minutes, stirring now and then, until the lamb is tender and the sauce is thick.
1 hr 32 min, mostly hands-off
6
Stir in the garam masala and season well. Leave to cool, then portion into tubs for the fridge or freezer.

On the day

Reheat until piping hot all the way through. Cook the rice fresh: boil it in salted water for 12 minutes and drain. Scatter the coriander over the top.

Cook’s tip

Take the yoghurt out of the fridge when you start. Cold yoghurt hitting a hot pan is what makes it split.