Simple Lamb Rogan Josh (Indian Lamb Curry)
Indulge in a bowl of this hearty and smoky-sweet Lamb Rogan Josh. Serve it up with Tilda’s Basmati Rice for the perfect side dish!
This recipe has been submitted by Black Box member, Hannah Barraclough.
- Prep Time20 min
- Cook Time2 hr 30 min
- Total Time2 hr 50 min
- YieldServes 2-3
Ingredients
- 1/4 cup cooking oil
- 500g boneless lamb, cut into 1-inch cubes
- 1 onion, thinly sliced
- 1 tablespoon fresh ginger, minced
- 1 bay leaf
- 2 teaspoons madras curry powder
- ½ teaspoon turmeric
- Pinch of cayenne pepper
- Pinch of garam masala
- 200 g tomato puree
- ½ cup plain unsweetened full-fat yoghurt
- 1 cup of water
- Tilda Microwave Basmati Rice
For garnish:
- Coriander leaves
- Slivered almonds
- Leftover mango and tomato sambal/salsa or alternatively finely chopped tomato, red onion and cucumber
Preparing the spices
Add oil to a heavy casserole dish (cast iron if possible), and heat. Season lamb with salt and then brown it in the oil over high heat (approx. 10-12 minutes). Remove the lamb from the heat with a slotted spoon and it set aside on a plate.
Add the onion to the oil and meat juices in the casserole, and cook on medium heat until lightly browned.
Add ginger, garlic, curry, turmeric, cayenne and bay leaf. Cook for 2 minutes.
Add the tomato, yoghurt and water. Bring to the boil. Season with salt and pepper.
Put the lamb back in the casserole, partially cover and simmer on a low heat for about an hour until the lamb is really tender.
Add garam masala, stir it in, and cook for 5 minutes. Take out the bay leaf and turn off the heat.
Warm the Tilda Microwave Basmati Rice in the microwave for 2 minutes.
Serve with the Lamb Curry, and garnish with slivered almonds and coriander.
Enjoy!
This recipe has been submitted by Black Box member, Hannah Barraclough.
