Lamb Rogan Josh
I actually used to be really put off by loads of spices in recipes and used to leave them out thinking they didn’t make much of a difference – I was wrong. It’s worth investing in your spices, they genuinely bring a whole new level of taste to your food and you’d be surprised how many mad sounding ones have been in tesco all along.
This curry is a mild, tomato based Indian curry best served with rice or naan. Indian food is pretty rich so keep that in mind with your servings
1. Melt the butter in a heavy saucepan over a medium heat. Add the cinnamon and cardamon and cook for a minute.
2. Add diced onion and cook until golden brown
3. Add the garlic and ground/grated ginger
4. Add in all the spices and mix
5. Stir in the pasta and salt, add in the stock and mix it all together
6. Add the lamb and bring to a simmer
7. Put the lid on your saucepan and bring the heat down to low *If you have a casserole dish you can also put it in the oven for 1hr 45mins at 160 or so
8. Cook on the stove on low for 1 hr and 45 mins, stirring occasionally to make sure none of it is sticking or burning
9. The lamb should fall apart easily with two forks when done, it should be very tender
10. Remove the lid and cook for a further 15 minutes to reduce the sauce (evaporate some of it basically so the sauce is thicker)
11. Stir in the yogurt and some extra garam marsala and cook for another few minutes
12. Serve with some rice/naan bread and fresh coriander