LAMB ROGAN JOSH

Name: LAMB ROGAN JOSH
Prep time: 10 min
Cook time: 12 h 20 min
Total time: 12 h 30 min
Cuisine: Asian, Indian
Ingredients: large knob of fresh ginger, roughly chopped; 4 fat cloves garlic; 1.5 tbsp coconut oil; 800g boneless lamb shoulder, cut into medium chunks; 1 cinnamon stick; 8 cardamom pods; 4 bay leaves; 2 onions, chopped; 2 tsp ground cumin; 2 tsp ground coriander; 1 tbsp chilli powder; 6 tbsp low-fat natural yoghurt; 2 tsp garam masala; salt; black pepper; fresh coriander, to serve; rice, to serve

7 steps

Prep:10minCook:12h 20min

Don't be put off by the list of ingredients - most of them are dried spices you will use again. Trust me, once you've made this once, you'll be wanting to cook it again and again.

Updated at: Thu, 17 Aug 2023 04:46:18 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories600.4 kcal (30%)

Total Fat44.8 g (64%)

Carbs12.2 g (5%)

Sugars3.9 g (4%)

Protein37.1 g (74%)

Sodium397.2 mg (20%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

fresh ginger

roughly chopped

4 clovesgarlic

1 ½ Tbspcoconut oil

800gboneless lamb shoulder

cut into medium chunks

2 tspground cumin

2 tspground coriander

1 Tbspchilli powder

6 Tbsplow-fat natural yoghurt

2 tspgaram masala

Instructions

Step 1

Preheat the oven to 150°C (fan 130°/gas mark 2).

Step 2

Put the ginger and garlic into a small food processor with 2 tablespoons water. Blitz to a paste.

Step 3

Melt the coconut oil in a large casserole pot or heavy- bottomed saucepan over a medium to high heat. Season the lamb pieces all over with salt and pepper. Once the oil is melted, fry the lamb in two batches until browned, remove with tongs onto a plate.

Step 4

Add the cinnamon stick, cardamom pods and bay leaves into the melted oil, cook, stirring for 30 seconds until the bay leaves begin to change colour, then chuck in the onions. Fry for 5 minutes then tip in the ginger and garlic paste. Cook, stirring for a minute or so until all the water has evaporated, sprinkle in the ground cumin, coriander and chilli powder. Give everything a good mix, then tip the lamb back into the pan.

Step 5

While stirring, add the yoghurt, one spoonful at a time - this is important because if you add all the yoghurt at once it can split. After each spoonful of yoghurt, mix well and cook for around 30 seconds before adding the next spoonful - this is the hardest bit of the recipe, I promise.

Step 6

Once all the yoghurt has been added, pour in 400ml water. Sprinkle in a good pinch of salt and pepper, mix everything together. Place a lid on the pan, whack in the oven for 12 hours or until the meat is tender. Check by trying to shred a piece with two forks.

Step 7

Once you are happy with the meat, stir through the garam masala and season to taste. Serve the lamb rogan josh with rice and roughly chopped fresh coriander. Dream food.