Lamb Rogan Josh
A rich, warmly spiced Indian lamb curry simmered with yogurt until tender and thick, finished with chopped coriander.
- 1 hr 20 min
- 600 kcal
- Indian
- Curry
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Put the onions in a food processor and whizz until very finely chopped.
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Step 2:
Heat the oil in a large heavy-based pan.
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Step 3:
Fry the onion with the lid on, stirring every now and then, until really golden and soft.
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Step 4:
Add the garlic and ginger, then fry for 5 minutes more.
5 min -
Step 5:
Add the Madras paste, paprika, cinnamon stick, cardamom, cloves, and bay leaves to the pan with the tomato purée.
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Step 6:
Stir well over the heat for about 30 seconds.
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Step 7:
Add the lamb and 300ml water, then stir to mix.
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Step 8:
Turn down the heat, then add the yogurt.
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Step 9:
Cover the pan and gently simmer for 40–60 minutes, until the lamb is tender and the sauce is thick.
40–60 min -
Step 10:
Serve scattered with coriander, with plain basmati or pilau rice.
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