Mains
Indian
IndianLamb Rogan Josh
An aromatic Kashmiri-style lamb curry shown three ways. The basic tier leans on a jar and stewing lamb, while the ultimate builds a from-scratch spice base with bloomed whole spices and slow-braised shoulder.
Gluten-free
Nut-free
Budget version
Diced lamb in a shop-bought rogan josh sauce, ready in under an hour.
Per serving£1.95
Total cost£7.80
Time1 hr
Ingredients for 4
- 500 g diced lamb , value pack
- 1 onion , sliced
- 500 g rogan josh cooking sauce
- 2 cloves garlic , crushed
- 1 tbsp vegetable oil
- 100 ml water
- salt , to taste
Method
- Heat the oil in a large pan and fry the onion until softened.
- Add the garlic and lamb, browning the meat all over.
- Pour in the jar of sauce and the water, then bring to a gentle simmer.
- Cover and cook for 45 minutes, stirring now and then, until the lamb is tender.
- Season to taste and serve with rice.
Equipment
- large pan with lid
The three ways, side by side
Budget
Diced lamb in a shop-bought rogan josh sauce, ready in under an hour.
Better
A home-made spice blend, fresh ginger and yoghurt for a richer, deeper sauce.
Ultimate
Slow-braised bone-in shoulder, bloomed whole spices, Kashmiri chilli and saffron.
