Next in our series of recipes for curries using yogurt is this delicious recipe for Lamb Rogan Josh which is a popular choice when visiting your local Indian takeway but really is very easy to make at home as well.
If you want to make this a complete one-dish meal, why not try adding some vegetables such as cauliflower florets, lentils or peas to the curry towards the end. Or you can bulk it up a bit by using potatoes which will absorb the flavours really well.
Our tip is to make it well in advance and leave to stand for a few hours beofre serving to let the flavours really develop.
Serves 6. Takes 30 minutes to prepare and about 1 hour cooking time.
Ingredients
- 2 onions, quartered
- 4 tablespoons of sunflower oil
- 4 garlic cloves, finely crushed
- thumb-size piece fresh root ginger, peeled and very finely grated
- 2 tablespoons of Madras curry paste
- 2 teaspoons of paprika
- 1 cinnamon stick
- 6 green cardamom, bashed to break the shells
- 4 cloves
- 2 bay leaves
- 1 tablespoon of tomato purée
- 1kg lean leg of lamb, cut into generous cubes
- 150ml Greek yogurt
- chopped coriander , to garnish
Preparation Method
1. Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
2. Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 seconds, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
3. Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce is thick. Garnish with the coriander, and serve with plain basmati or pilau rice.