Serves: 4-6 people
Prep: 30 mins + marinating
Cooking: 2 hrs 10 mins
Lamb Rogan Josh
Spice Mix
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1 tbs garam masala
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3 tsp ground cumin powder
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2 tsp ground turmeric
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1 tsp ground black pepper
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¾ tsp chilli powder
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½ tsp ground fennel seed
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¼ tsp ground nutmeg
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½ tsp cumin seeds
Rogan Josh
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1 quantity spice mix (as above)
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2 large brown onions, thinly sliced
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2 tbs ghee
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800g boneless lamb shoulder, cut into 4cm pieces
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1 cinnamon stick
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6 green cardamom pods, bruised
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4 cloves
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1 tsp black mustard seeds
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20 curry leaves
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3 garlic cloves, crushed
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1 tbs finely grated ginger
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2 x 400g cans crushed tomatoes
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2 tsp salt
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1kg lamb bones
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To make spice mix, combine all ingredients in a large bowl.
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To make rogan josh, add lamb and one of the sliced onions to the spice mix in the bowl. Using your hands, massage spices into meat and onion. Refrigerate, covered, for several hours or overnight.
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Melt ghee in a large saucepan or stock pot over medium heat. Add cinnamon stick, cardamom pods, cloves, mustard seeds and curry leaves and cook for one minute. Add remaining sliced onion and cook, stirring, for about 7 minutes or until pieces are golden and starting to brown on the edges. Add the garlic and ginger and cook for another minute. Stir in tomatoes and salt. Stir in lamb mixture. Stir in lamb bones. Bring to a boil.
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Reduce heat and simmer, covered, for about 1 hour 30 minutes or until lamb is almost tender.
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Remove lid and simmer uncovered for about a further 30 minutes or until sauce thickens and lamb can be pulled apart with two forks.
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Meanwhile, to make raita, combine all ingredients in a small bowl. Season. Refrigerate until required.
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To make tomato and cucumber salad, combine all ingredients in a small bowl. Season. Refrigerate until required.
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Serve lamb rogan josh with basmati rice, cucumber raita and tomato and cucumber salad. Garnish with chopped mint and coriander and green chillies. ENJOY!
Tips
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We bought a whole lamb shoulder on the bone, then asked our butcher to tenderise it. The longer you marinate the lamb in the spice mixture, the better the depth of flavour.
Ingredients
Method
Cumin Raita
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250g plain yoghurt
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¼ tsp salt
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½ tsp cumin seeds, roasted, ground
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½ tsp grated jaggery
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Tomato & Cucumber Salad
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2 medium tomatoes, seeded, cut into 5mm dice
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1 small brown onion, cut into 5mm dice
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1 Lebanese cucumber, seeded, cut into 5mm dice
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1 tbs finely chopped coriander
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1 small green chilli, finely chopped
Serving & Garnish
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Steamed basmati rice, to serve
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Finely chopped mint and coriander and halved small green chillies, to garnish