Lamb rogan josh
Kashmiri-style lamb, slow-cooked in yoghurt with Kashmiri chilli, fennel and ginger until the sauce is deep red and the lamb falls apart.
- Serves4
- Prep15 min
- Cook1 hr 45 min
- HeatWarm
The red colour comes from Kashmiri chilli, which is mild, so this is more fragrant than fiery. Boneless shoulder in big chunks stays juicy through the long cook.
Ingredients
Ask at the counter for1kg boneless lamb shoulder, in 4cm chunks
Cut: Shoulder (lamb), Leg (lamb)
Method
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Heat the oil in a heavy pan and fry the cardamom, cloves and cinnamon for 1 minute. Add the onions and fry for 10 to 12 minutes until golden.
Add the lamb and fry on a high heat for 8 minutes until browned. Stir in the ginger and garlic pastes and fry for 2 minutes.
Mix the chilli powder, fennel, ground ginger, coriander and salt with 3 tablespoons of water and add to the pan. Fry for 2 minutes.
Take the pan off the heat and stir in the yoghurt a spoonful at a time, so it doesn't split. Put it back on a low heat, add 300ml of hot water, cover and simmer for 1 hour 15 minutes, until the lamb is tender.
Uncover, stir in the garam masala and cook for 5 to 10 minutes until the sauce is thick and deep red. Serve with rice or naan.
Tips
- Adding the yoghurt off the heat stops it splitting.
- Like it hotter? Add a teaspoon of ordinary chilli powder with the Kashmiri.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months.
- Heat
- Warm. Add green chillies at the table if you like it hotter.