Lamb Rogan Josh

Lamb Rogan Josh

Flavourful, low-calorie curry that’s easy to put together.
 
Total Time: 90 minutes
Prep: –
Cook: –
Ingredients Serves 2
Lamb Rogan Josh
Canola oil
¼ cup
Boneless lamb shoulder, cut into 1-inch pieces
1kg
Kosher salt
To taste
Onions, thinly sliced
2
Minced fresh ginger
2 tbsp
Garlic cloves, minced
2
Madras curry powder
1 tbsp
Turmeric
1 tsp
Cayenne pepper
½ tsp
Bay leaves
2
Tomato puree
One 400g can
Plain whole-milk yoghurt
1 cup
Water
2 cups
Garam masala
1 tsp
Cilantro leaves, for garnish
1 tsp
Method
Lamb Rogan Josh

Step 01

Heat the oil in a large enameled cast-iron casserole.
Step 02
Season the lamb with salt and cook over high heat. Stir occasionally over 12 minutes or until the lamb is browned. Use a slotted spoon to transfer onto a plate.
Step 03
Add the onions to the casserole and cook over moderate heat until lightly browned.
Step 04
Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
Step 05
Add the tomato, yoghurt and water; bring to a boil. Season with salt.
Step 06
Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender
Step 07
Stir in the garam masala and cook for 5 minutes.
Step 08
Discard the bay leaves, garnish with cilantro.

Serves best with either rice or naan.