Lamb Rogan Josh
View all recipes Published | April 2009
A classic curry, easy to make, with plenty of flavour and creaminess.
- 1 tablespoon fennel seeds
- 1½ kg lamb shoulder, cut into 5cm cubes
- 750g Tims low fat natural yogurt
- 2½ teaspoons salt
- 6 tablespoons vegetable oil
- 4 teaspoons red paprika mixed with ½- 2cm cinnamon stick
- teaspoon cayenne pepper
- ½ teaspoon cloves
- 1½ teaspoons powdered ginger
- ¼ teaspoon garam masala
- 900ml water
Put the fennel seeds into the bowl of a spice-grinder, & grind until fine. Put the yogurt into a bowl & stir. Put the oil in a large pan &, when hot, put in the cinnamon & the cloves. Then put in all the meat & the salt, & stir & cook on a high heat for about 5 minutes. Next put in the paprika & cayenne & give the meat a good stir. Slowly add the yogurt , 100-150ml at a time, stirring the meat, until all the yogurt is added.
Keep cooking on a high heat until all the liquid has boiled away, & the meat pieces have started to brown. Add the fennel & ginger & stir well. Pour on the water; cover the pan with the lid slightly ajar, & cook on medium heat for 30 minutes. Cover completely & cook on low heat for another 45 minutes, or until the meat is tender. Stir a few times, making sure that there is always liquid in the pan. Add the garam masala. The sauce should be thick – if not, boil away some more liquid. SERVES 4 – 6.
