
Lamb Rogan Josh
Time
6 servings


Introduction
This easy tasty curry can be cooked on the top or put in the oven for approx. 1 hour until the lamb is tender

Oven temperature
if using oven method pre-heat oven to 170°c/150°c Fan oven – 325°f – Reg 3
Steps
Finely chop onion and garlic
Chop lamb into bite size pieces & season
Heat oil in wok and toss coated lamb until sealed and browned
Now cook onion for 5 minutes until softened add garlic & all spices (care with adding chili if you don’t want it spicy add less than above – you can always add more!) cook for 1 minute then add tomato purée
Return browned lamb to pan and cook for 5 minutes stirring all the time. Mix in stock and simmer for 1 hr until meat is tender
Add yoghurt slowly stirring all the time add some water (approx. 3fl oz) bring to a simmer for 10 minutes
While simmering check now and then and add more water if it is needed.
Serve with Basmati rice and a scattering of coriander leaves
Take away the strain and buy Patak’s rogan josh spice paste!
Cooks tips
keep in fridge for a day or two and the flavours will improve!
Serve with
rice and poppadums
Wine pairing

Ingredients
2 tabs oil
750g good quallity stewing lamb
1 large onion
2 garlic cloves
2 tsp of ginger
6 cardamom pods
4 cloves
1 cinnamon stick
2 tsp ground cumin
2tabs ground coriander
2 tsp chilli powder
3 tabs tomato purée
150ml stock
seasonings
150g Greek yoghurt