Lamb Rogan Josh
recipe

A rich and aromatic lamb curry infused with warm spices, perfect for a cozy meal.
Preparation Time: 15 minutes
Cooking Time: 2 hours and 30 minutes
Serving Size: 6-8 servings

Ingredients:

- 3-4 kg lamb meat, cut into chunks
- 6 onions, chopped
- 3 tablespoons grated ginger
- 12 garlic cloves, crushed
- 6 teaspoons salt
- 2 teaspoons turmeric
- 2.5 tablespoons garam masala
- 2 tablespoons tandoori masala
- 2.5 tablespoons cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried coriander leaves
- 2 cans (2x400g) peeled tomatoes
- 1 can (400g) canned cherry tomatoes
- 300 g Turkish yogurt (10%)
- 2 dl heavy cream
- 0.5 dl all-purpose flour
- 1 bunch fresh coriander, chopped
- Oil for frying
- To serve: basmati rice, cucumber raita, and feta-kale salad

Instructions:

1. Chop the onions, crush the garlic, and grate the ginger.
2. Measure out the dry spices into a bowl.
3. Cut the lamb into suitable-sized pieces and trim any excess fat.
4. Heat a large pot and add oil. Sauté the onions, ginger, and garlic for about 5-10 minutes. Add the spices and heat for a few more minutes.
5. Add more oil if needed and gradually brown the lamb chunks in the pot.
6. Once all the lamb is in the pot, add the tomatoes and stir to combine. Mix in the yogurt.
7. Preheat the oven to 150°C (300°F) and place the pot in the oven with a lid on. Simmer for about 2 hours. Check the tenderness of the meat and if necessary, simmer for another hour at 100°C (212°F).
8. Remove the pot from the oven. Mix the flour with the cream and add it to the pot. Taste and adjust the seasoning if necessary. Stir in the remaining fresh coriander.
9. Serve with basmati rice and garnish with fresh coriander.

Nutritional Information (per serving):

- Calories: 600
- Protein: 45g
- Fat: 35g
- Carbohydrates: 30g
- Fiber: 5g
- Sodium: 950mg

Reviews: 4.82 (4928 reviews) ★★★★★ share