Rogan Josh (Indian Lamb Curry)

• servings: Servings 4
• active time: 20 min
• total time: 2 hours 5 minutes

Ingredients

3.5 tbsp ghee , substitute butter (Note 1)

1 cinnamon stick

6 green cardamom pods , lightly bruised

4 cloves

1 large onion , finely chopped

3 cloves garlic , finely minced

1 tbsp ginger , finely grated

5 tbsp tomato passata (US: tomato puree/sauce, Note 5)

1 tsp salt

750g/1.5lb boneless lamb shoulder , cut into 3cm/1.2" cubes (Note 6)

1.5 cups / 375ml chicken stock , salt reduced (broth)

SPICES:

2 tbsp paprika , normal or sweet

3/4 tsp chilli powder (or to taste, Note 2)

4 tsp ground coriander

4 tsp ground cumin

2 tsp turmeric powder

1/4 tsp nutmeg

1 tsp garam marsala (Note 3)

1/2 tsp fennel powder (Note 4)

FINISHES

1/2 tsp extra garam masala (Note 3)

1/2 tsp extra fennel powder

SERVING/GARNISH

1/2 cup / 125g plain yoghurt (Greek yogurt fine)

Chopped coriander leaves, finely shredded ginger, yogurt

Basmati rice

Directions

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

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

Add the garlic and ginger, cook for another minute.

Stir in the Spices, cook for 30 seconds.

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

Add lamb, stir, bring to simmer.

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

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.

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

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

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