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
Better version
A home-made spice blend, fresh ginger and yoghurt for a richer, deeper sauce.
Per serving£3.13
Total cost£12.50
Time1 hr 50 min
Ingredients for 4
- 600 g diced lamb shoulder
- 2 onion , finely sliced
- 4 cloves garlic , crushed
- 30 g fresh ginger , grated
- 2 tbsp tomato puree
- 150 g natural yoghurt
- 2 tbsp vegetable oil
- Spices
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp garam masala
Method
- Fry the onions slowly in the oil until deep golden, about 12 minutes.
- Stir in the garlic, ginger and ground spices and cook for a minute until fragrant.
- Add the lamb and brown, then stir in the tomato puree.
- Whisk in the yoghurt a spoonful at a time so it does not split.
- Add a splash of water, cover and simmer gently for 75 minutes until tender.
- Finish with the garam masala and rest for 5 minutes before serving.
Equipment
- heavy-based 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.
