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Home Food & Recipes

Lamb rogan josh

The perfect winter warmer
Marina Oliphant
8
15M
1H 15M
1H 30M

Kashmiri chillies give rogan josh its trademark colour. They also imbue it with robust flavour.

Ingredients

RAITA
Cook's tips
* Find ghee, cassia bark and Kashmiri chillies at Indian food stores and large supermarkets.
* Buy nigella seeds at large greengrocers, delis or spice shops.

Method

1.

Heat ghee in a large wide heavy-based saucepan over a medium heat. Add onions and cook, stirring, for 10 minutes or until golden.

Add bay leaves, cloves, cardamom, cassia bark and fennel seeds and cook, stirring, for 2 minutes.

Stir in ginger, garlic and turmeric and cook for a further 1 minute. Add coriander, ginger and chilli powder and cook for 30 seconds or until fragrant. Add a splash (about 3 Tbsp) of water, then add tomatoes, tomato paste, dried chillies and salt, stirring to combine.

2.

Add lamb, stirring well to coat. Add 500ml water and bring to a simmer. Reduce heat to low, cover pan with lid and cook for 1 hour or until meat is tender. Season and reduce sauce a little, if necessary.

3.

To make raita, put all ingredients in a medium bowl and mix well to combine.

4.

Serve with naan, rice and raita, and garnish with coriander leaves.

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