Lamb rogan josh
Published: April 28, 2015 at 4:21 PM
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Serves 6
A little effort
Total time: 1 hr and 45 mins
+marinating
A star rating of 5 out of 5.1 ratingRate
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This is an easy, one-pot lamb rogan josh that is sure to be a family favourite. Cook and eat it now, or freeze ahead for a stress-free weekday meal
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Make our easy one-pot lamb rogan josh recipe for a sure-to-be family favourite.
For more curry options, check out our lamb biryani, spinach, chickpea and potato curry, Thai green chicken curry or veggie butter curry.
Check out our healthy curry recipes for flavoursome curries that provide you with the nutrients you need.
Ingredients
Nutrition
-
2 cloves garlic
crushed
-
finely grated to make 2 tsp ginger
-
11/2 tsp mild chilli powder
-
700g lamb neck fillet
in chunks
-
2 onions
roughly chopped
-
groundnut oil
-
1 stick cinnamon
-
6 pods green cardamom
squashed
-
4 cloves
ground
-
1 tsp ground cumin
-
2 tsp ground coriander
-
(not smoked) 1 tsp paprika
-
2 bay leaves
-
11/2 tbsp tomato purée
-
450ml light chicken stock
-
100ml full-fat natural yogurt
-
a few leaves coriander
chopped to finish
-
to serve rice or Indian breads
Nutrition: per serving
- kcal344
- fat23.9g
- saturates9.5g
- carbs7.5g
- fibre1.4g
- protein24.2g
- salt0.5g
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Method
-
step 1
Step 1
Mix the garlic, ginger and chilli powder and toss with the lamb. Chill for a couple of hours or overnight if you want.
-
step 2
STEP 2
Put the onions in a small food processor with a splash of water and whizz to a purée. Heat 2 tbsp oil in a large pan with a lid. Add the cinnamon and cardamom and cook for 2 Minutes. Add the onion purée with a large pinch of salt and cook for 4-5 minutes until the paste thickens. Add the rest of the spices and the bay leaves, cook for a minute then add the lamb and marinade, cook until opaque and browned.
-
step 3
Step 3
Add the tomato purée and stock and bring to a simmer. Put a lid on and simmer for 1½ hours or until the lamb is tender. Add the yogurt and simmer for 5 minutes. Finish with some coriander.
-
step 4
Step 4
To freeze, cool then transfer to freezer bags or freezer-proof containers. Defrost in the fridge overnight then reheat in a microwave or pan until piping hot. Serve with rice and breads.
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