This Lamb Rogan Josh is a wonderfully robust curry filled with punchy flavours. It only improves with time, so if you’re making it for a special occasion, then try to do it a couple of days in advance. I think a curry like this is an excellent way to feed a crowd and this recipe can be easily scaled up to suit your numbers.
– 4 tbsp rapeseed oil
– 675g (1½lb) lamb shoulder or neck fillet, well trimmed and cut into bite-sized pieces
– 6 whole cloves
– 1 small cinnamon stick
– 2 bay leaves
– 2 large onions, thinly sliced
– 4 garlic cloves, crushed
– 1 red chilli, deseeded and finely chopped
– 5cm (2in) piece of root ginger, peeled and finely grated
– 1 tbsp bunch of ground coriander
– 2 tsp ground cumin
– 2 tsp paprika
– ¼ tsp ground cardamom
– 15g (½oz) bunch of fresh coriander, finely chopped, reserving enough to garnish
– 200ml (7fl oz) thick Greek yogurt, plus extra to serve
– 1 x 400g (14oz) tin of chopped tomatoes
– 100g (4oz) red lentils
– 300ml (½ pint) chicken stock
– sea salt and freshly ground black pepper
– fragrant steamed rice, garnished with toasted sesame seeds, to serve
– poppadoms, to serve
– mango chutney, to serve
1. Start preparing lamb rogan josh by heating 2 tablespoons of the oil in a large pan. Add half of the lamb and stir-fry until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.
2. Add the remaining 2 tablespoons of oil to the pan, then fry the cloves, cinnamon stick and bay leaves for a few seconds. Add the onions and stir-fry for 6–7 minutes, until nicely browned. Add the garlic, chilli and ginger and fry for 2 minutes, then add the ground spices with the fresh coriander and fry for another minute, stirring. Add the yogurt a tablespoon at a time, frying for about 30 seconds between each addition and stirring constantly.
3. Return the lamb to the pan and stir in the tomatoes with the lentils and stock. Season to taste, cover and simmer very gently for about 1 hour, until the lamb is meltingly tender but still holding its shape and the sauce has reduced and thickened.
4. Spoon the lamb rogan josh onto warmed plates with the fragrant steamed rice and add a dollop of yogurt to each one, then garnish with the coriander leaves. Hand around poppadoms and mango chutney separately.
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