This popular Lamb Rogan Josh is super easy to make and is sure to be a crowd pleaser with the whole family. Its aromatic spices combined with a creamy tomato curry sauce makes a delicious meal for a night in. Pick up your lamb from our Butchery counter.
Ready in: 1 hour 40 minutes
4 tbsp sunflower oil
4 garlic cloves, finely crushed
Piece of root ginger, peeled and finely grated
2 tbsp Madras curry paste
2 tsp paprika
1 cinnamon stick
6 green cardamom, bashed to break the shells
2 bay leaves
1 tbsp tomato puree
1kg lean leg of lamb, cut into cubes
150ml Greek yogurt
Chopped coriander, to finish
1. Peel and cut the onions into quarters then put in a food processor and whizz until finely chopped. Heat the oil in a large frying pan and fry the onion with the lid on, stirring occasionally. Once the onions are soft and golden add the garlic and ginger then fry for a further 5 minutes.
2. Tip the curry paste, spices and bay leaves into the pan along with the tomato puree. Stir well over the heat for 30 seconds, then add the meat and 300ml water. Stir well to combine, turn down the heat and add the yogurt and mix again.
3. Place the lid back on the pan and gently simmer for around 1 hour. The meat should be tender and the sauce thickened.
4. Serve with a sprinkle of coriander and rice.