Rogan Josh (Indian Lamb Curry) - RecipeTin Eats

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Time

Step 2

2 hrs 30 mins

Step 3

Servings

Step 4

4 people

Step 5

Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.

Step 6

Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.

Step 7

Add the garlic and ginger, cook for another minute.

Step 8

Stir in the Spices, cook for 30 seconds.

Step 9

Mix in the tomato puree and salt, then add stock and mix.

Step 10

Add lamb, stir, bring to simmer.

Step 11

Place lid on and adjust heat to low or medium low so it's simmering gently.

Step 12

Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.

Step 13

Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.

Step 14

Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.

Step 15

Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured) Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread

Step 16

Notes

Step 17

1. Ghee is pure butter (butter is actually fat + water), has more intense butter flavour than normal butter. Sold at large grocery stores in Australia, sub with butter.

Step 18

2. Chilli powder - this is pure chilli and it's spicy. This is not "Chili Powder" as sold in the US which is a spice mix and not that spicy.

Step 19

3. Garam masala - Indian spice mix sold at large grocery stores nowadays. Sub with curry powder.

Step 20

4. Fennel powder – This is simply ground fennel seeds. If you can only find fennel seeds, toast them carefully on a dry skillet. Then grind using a spice grinder or mortar and pestle. 1 tsp fennel seeds will roughly yield 1/2 tsp of fennel powder. If you cannot find either ground or whole fennel seeds, you can leave this out.

Step 21

5. Tomato passata – Plain pureed tomato. In the US it's called "tomato puree" - also what's called "tomato sauce" is fine to use (eg Hunts) (Aussies/UK - do not use what we call tomato sauce!).

Step 22

Substitute 1 tbsp tomato paste mixed with 4 tbsp water + 1/2 tsp sugar. Or puree canned tomato and measure out 5 tbsp.

Step 23

6. Lamb - shoulder is best, it's marbled with fat so it's beautifully juicy once slow cooked until fall apart tender. Trim big hunks of fat but leave some. You want 750g of lamb after trimming.

Step 24

Do not use leg or other lean cut, it will be dry.

Step 25

If using bone in, get one around 1.1 - 1.2kg then cut meat off the bone.

Step 26

7. Cucumber Salad pictured in post - use this Herb & Garlic Cucumber Salad, but I cut the cucumber into thicker chunks (for juicier bites), skipped the herb & garlic (the curry has enough flavour!) and sprinkled with coriander.

Step 27

8. Storage and reheating - Keeps up to 5 days in the fridge, or 3 months in the freezer. Like all stews and braises, it's even better the next day! Reheat on the stove or in the microwave. If it seems a little thick, loosen with stock if you have some left, else just water. Adjust seasoning if required – sometimes they need a small salt bump the next day.