Recipe- Restaurant Style Rogan Josh

Rogan Josh – an Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce. The lamb is fall apart tender and packs a serious flavour punch!

While this recipe calls for a lengthy list of spices, you won’t need to take a trip to an Indian store to get them - they’re even sold at my local grocery store!

Ingredients

3.5 tbsp ghee, substitute butter
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
1 tsp salt
750g/1.5lb boneless lamb shoulder, cut into 3cm/1.2" cubes
1.5 cups / 375ml chicken stock , salt reduced (broth)

Spices:

2 tbsp paprika , normal or sweet
3/4 tsp chilli powder (or to taste)
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp garam marsala
1/2 tsp fennel powder

Finishes:

1/2 tsp extra garam masala
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

Method

- 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.