Name: Lamb Rogan Josh
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 5 ml Turmeric; 1 kg Lamb, shoulder, cut into chunks; 4 Garlic, cloves, minced; 2 Onion, large onions, finely sliced; 500 ml Water, or lamb stock; 30 ml Vegetable Oil; 200 ml Yoghurt, plain yoghurt; 5 ml Garam Masala; 1 handful Coriander, fresh coriander, chopped, for garnish; 10 ml Kashmiri Chilli Powder; 30 ml Ginger, fresh ginger, grated

Method

20 mins prep100 mins cook120 mins total

Heat the oil in a heavy casserole over medium-high heat. Brown the lamb in batches, then transfer to a plate.
Lower the heat to medium and fry the onions for 8–10 minutes until softened and lightly golden.
Stir in the garlic and ginger; cook for 1 minute. Add Kashmiri chilli powder, turmeric, and garam masala, then cook for 30 seconds until fragrant.
Return the lamb to the pan and stir to coat in the spiced onion mixture.
Pour in the water or stock, bring to a gentle simmer, cover, and cook for 90 minutes (stovetop on low heat or in a 170°C oven) until the lamb is tender.
Reduce the heat to low. Stir in the yoghurt gradually and cook uncovered for 10 minutes to thicken the sauce slightly.
Taste and season as needed. Scatter over chopped coriander and serve hot with rice or naan.