Lamb Rogan Josh

Slow-cooked lamb in a rich, aromatic Kashmiri sauce.

Ingredients

• 800 g lamb shoulder, cubed
• 2 onions
• 4 cloves garlic
• 1 thumb ginger
• 2 tsp paprika
• 2 tsp garam masala
• 1 tsp cumin
• 4 cardamom pods
• 125 ml plain yoghurt
• 2 tbsp tomato paste
• 3 tbsp oil

Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.

Method

1. Brown the lamb in batches and set aside.
2. Fry the onions slowly until deep golden, then add garlic, ginger and the spices.
3. Return the lamb with the tomato paste, then stir in the yoghurt a spoonful at a time.
4. Add 250 ml water, cover and simmer for 1.5 hours until tender.

Cheaper swaps & tips

• Mutton or beef shin is cheaper and works with the same long cooking time.

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