Lamb Rogan Josh

4
Servings
5m
Prep Time
60m
Cook Time
1h 5m
Ready In


"From one of our national supermarkets free monthly magazine June 2018."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (498.8 g)
  • Calories 889.6
  • Total Fat - 64.3 g
  • Saturated Fat - 26.1 g
  • Cholesterol - 184.6 mg
  • Sodium - 210 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 5.9 g
  • Sugars - 11.7 g
  • Protein - 50.5 g
  • Calcium - 176.6 mg
  • Iron - 5.2 mg
  • Vitamin C - 150.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat half the ghee or oil in a medium saucepan over medium-high heat and add lamb in batches and cook for 3 to 4 minutes until well browned, adding mor ghee or oil as necessary and then transfer to a bowl.

Step 2

Add onion, cardamom pods and bay leaves to the same pan and cook, stirring occasionally, over medium heat for 5 minutes or until lightly browned.

Step 3

Stir in rogan jost paste and cook, stirring continuously for 2 minutes or until fragrant.

Step 4

Return lamb to pan with yoghurt and 1 1/3 cups water and season with salt to taste, and bring to simmer, then reduce heat and simmer slowly for 45 minutes or until lamb is tender.

Step 5

Stir in lemon juice and garam masala.

Step 6

Serve with rice, mint raita and papdums and top with coriander sprigs and chilli.

Step 7

TIP - to make mint raita mix 200 grams Greek-style yoghurt, 1 tablespoon finely chopped mint, 1/2 clove minced garlic and 2 tablespoon lemon juice.

Tips & Variations


No special items needed.

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