Lamb Rogan Josh
Rogan Josh is an aromatic curried meat dish of Persian or Kashmiri origin. It is made with red meat, traditionally lamb or goat and it is one of the signature recipes of Kashmiri cuisine.
This popular Indian lamb curry is a heady combination of intense spices in a creamy tomato curry sauce. The lamb is fall apart tender and packs an incredible flavour punch!
Ingredients
2 tbsp ghee or vegetable oil
1 kg lamb leg or shoulder, cut into 3cm cubes
½ clove crushed garlic
2 onions, sliced
3 tomatoes, chopped
2 tbsp tomato puree (or passata)
3 bay leaves
2 tbsp Screaming Seeds Rogan Josh spice blend
1 tsp Screaming Seeds Garam Masala spice blend
1 cup Greek-style yoghurt
3 tbsp lemon juice
Steamed basmati rice, to serve
Pappadums, to serve
Coriander sprigs, to garnish
Sliced red chilli, to garnish
Method
- Heat half the ghee or oil in a medium saucepan over medium-high heat. Add lamb in batches and cook for 3-4 minutes until well browned, adding more ghee or oil as necessary. Transfer to a bowl.
- Add onion, garlic and bay leaves to the same pan and cook, stirring occasionally, over medium heat for 5 minutes or until lightly browned. Stir in Rogan Josh and Garam Masala spice blends and cook, stirring continuously, for 2 minutes or until fragrant.
- Add chopped tomatoes and tomato puree and stir to combine, allowing to cook through for 5 minutes.
- Return lamb to pan with yoghurt and 1 1/3 cups water. Season with salt to taste. Bring to a simmer, then reduce heat and simmer slowly for 45 minutes or until lamb is tender.
- Stir in lemon juice. Finally, serve with steamed rice and Pappadums and top with chilli slices and coriander sprigs.
