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Lamb Rogan Josh Recipe
Lamb rogan josh is an aromatic dish, which originates from the region of Kashmir. It has become one of the most popular dishes at curry houses throughout Britain. Lamb rogan josh has an appealing rich red color and a warm, spicy smell which will draw your family to the kitchen without you having to call them down to dinner.
The recipe here serves 4 people, but you can easily scale it up or down.
- 2lbs of lean lamb, diced (1 inch chunks are good)
- 6 green cardamom pods (crushed)
- 1 tsp ground cinnamon
- 2 onions
- 1 tbsps chopped garlic
- 1 tbsps fresh ginger (chopped)
- 2 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1 14oz tin of chopped tomatoes
- 1/2 cup of water
- 2 bay leaves
- 1 cup plain yoghurt
Use a food processor to blend together the garlic, onions, a quarter cup of the tomatoes, salt, ginger and all of the ground spices. Take a large saucepan and drizzle some extra virgin olive oil into it. Add the pieces of diced lamb and the crushed cardamom pods to the pan and brown the meat. Stir in the spicy paste from the food processor and cook for 5-10 minutes, stirring frequently. Pour in the rest of the tomatoes and the 1/2 cup of water and stir well. Now add in the natural yoghurt and bring to the boil. Reduce the heat so you have a gentle simmer. Drop the bay leaves into the pot and cover with a lid. Cook for 1.5 hours, stirring regularly and adding extra boiling water to the pot if the sauce is becoming congealed.
When you're ready to serve, fish out the bay leaves with a slotted spoon. Serve with pilau rice, poppadums or naan bread, (or all three) according to your preference.