Lamb rogan josh
A classic dish perfect for curry night.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 58g
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- 400g diced lamb
- 2 tbsp vegetable oil
- 2 white onions
- 2 cloves of garlic
- 3cm piece of root ginger
- 3 cardamom pods, lightly crushed
- 1 tsp ground cinnamon
- 2 tsp paprika
- 2 tsp chilli powder
- 1 cube of chicken stock
- 400g tin of chopped tomatoes
- 240g basmati rice
- 1 tsp cumin seeds
- 360ml water
- 2 tbsp natural yoghurt
- Fresh coriander to serve
- Fry the lamb in a large saucepan with 1 tablespoon of vegetable oil over a hot heat for 3-4 minutes until beginning to brown.
- Peel and slice the onions, then add to the lamb to cook for another 5 minutes to soften. Add a lid to the pan for this stage.
- Peel and chop the ginger and garlic and gather all the spices (except the cumin seeds), then add to the pan once the lamb and onions have browned. Stir and fry for 1 minute.
- Crumble in the stock cube, add the tinned tomatoes and a tin’s worth of cold water. Cover and leave to simmer as gently as possible for at least 2 hours – or until the lamb will break apart with the side of a fork.
- Heat the other 1 tablespoon of oil in a separate saucepan over a medium heat and add in the rice and cumin seeds. Stir it all and toast for a minute until slightly fragrant.
- Add the cold 360ml of water to the rice and cover tightly whilst bringing up to the boil. Then turn down the heat to as low as possible to maintain a gentle simmer and leave it for 8 minutes before removing from the heat to steam for another 5 minutes. Finish by fluffing with a fork and seasoning to taste.
- Turn the heat off on the lamb and stir in the yoghurt to serve with the rice and optional fresh coriander.