Lamb Rogan Josh
This lamb rogan josh recipe is perfect for a homemade curry night! It's delicious, easy to make and a real crowd pleasing curry recipe too. Why order a takeaway when it's so simple to make your own curry?
Servings 2
Calories 388kcal
Equipment
Ingredients
- 2 tablespoon vegetable oil
- 8 black pepper corns
- 3 cardamom pods
- 3 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 onion finely diced
- 5 cloves garlic crushed
- 15 g root ginger grated or blended
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 400 g lamb rump diced
- 2 tomatoes
- 2 tablespoon yogurt
- 2 tablespoon coriander leaves (cilantro)
Instructions
- Heat the oil in a saucepan and add the whole spices: black pepper corns, cardamom pods, cloves, cinnamon stick and bay leaves. Cook for about a minute. It should become very fragrant.
- Add the onion to the pan with the spices and cook over a low heat for about 10 minutes.
- Add the crushed garlic and ginger. Stir in and fry for a minute.
- Add the powdered spices to the pan along with a dash of water if it is too dry.
- Add the diced lamb to the pan and turn up the heat a little. Keep giving the lamb a stir and cook until it is sealed on all sides.
- Finely dice the tomatoes or put them in the food processor and blend. Then add them to the saucepan. Simmer for 20 minutes. Give an occasional stir. If the pan becomes dry, add a splash of water.
- Stir in the yogurt. Then let it simmer very gently for another 10 minutes.
- Serve with rice or Indian bread and garnished with the chopped coriander leaf. Remove the cinnamon stick when serving.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories: 388kcal | Carbohydrates: 21g | Protein: 30g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 114mg | Potassium: 940mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1600IU | Vitamin C: 35.8mg | Calcium: 129mg | Iron: 4.8mg