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
Ultimate version
Slow-braised bone-in shoulder, bloomed whole spices, Kashmiri chilli and saffron.
Per serving£5.50
Total cost£22.00
Time3 hr 30 min
Ingredients for 4
- 1 kg bone-in lamb shoulder , cut into large chunks
- 3 onion , finely sliced
- 6 cloves garlic , made into a paste
- 40 g fresh ginger , made into a paste
- 1 pinch saffron threads , steeped in warm water
- 200 g full-fat Greek yoghurt
- 3 tbsp ghee
- Whole spices
- 4 green cardamom pods , bruised
- 1 cinnamon stick
- 4 cloves
- Ground spices
- 2 tsp Kashmiri chilli powder
- 2 tsp fennel seeds , ground
Method
- Brown the lamb chunks in batches in the ghee, then set aside.
- Bloom the cardamom, cinnamon and cloves in the same pan until aromatic.
- Add the onions and cook low and slow to a jammy golden brown, about 20 minutes.
- Stir in the garlic and ginger pastes, Kashmiri chilli and ground fennel.
- Return the lamb, whisk in the yoghurt slowly, then add the saffron and its water.
- Cover and braise at a bare simmer for 2.5 hours until the meat falls from the bone.
- Skim the spiced oil that rises to the top and spoon it back over to serve.
Equipment
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.
