This Lamb Rogan Josh recipe has a thick gravy and has just the right amount of spice (but not too much heat), making it a delicious homemade curry.
Course Main Course
Cuisine Indian
Keyword Curry, Lamb
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4
Author Skint Chef
Ingredients
4tablespoonnatural yoghurt
2teaspoonground coriander
2teaspooncumin
1teaspooncayenne pepper
1teaspoonpaprika
1teaspoonturmeric
2teaspoonginger fresh or ground
3garlic clovescrushed
2bay leaves crushed
1teaspoonmint
2tablespoontomato puree
600glambleg, fillet or shoulder
2onionschopped
400mlchicken stock
1 2"cinnamon stick
bunch fresh coriander
Instructions
Lamb rogan josh paste
In a small bowl, mix the yoghurt, coriander, cumin, cayenne pepper, paprika, turmeric, ginger, garlic, crushed bay leaves, mint, tomato puree, (salt and pepper to tastto make a paste.
Lamb curry
In a non-stick pan gently fry the onion, and then add the lamb.
Once the lamb is browned coat it with the paste and stir through cooking gently for around 3-4 minutes.
Add the chicken stock and cinnamon stick then put the lid on and cook until the lamb is tender (approximately 1 hour depending on the cut of lamb).
Once the lamb is tender remove the lid to allow the sauce to reduced slightly, add fresh coriander cook for another 15 minutes.