Nicky's Kitchen SanctuaryLamb Rogan Josh Recipe
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 6- 1 onion (peeled and roughly chopped)
- 1 red bell pepper (deseeded and roughly chopped)
- 1 yellow bell pepper (deseeded and roughly chopped)
- 1 tbsp ground coriander
- ½ a bunch (about 20g/0.7oz) of fresh coriander (cilantro) (chopped (chop the stalks too and keep those separate))
- 2 tsp minced ginger
- 3 tbsp tomato puree (or paste)
- 4 cloves garlic (peeled and minced)
- 400 g (14 oz) tin finely chopped tomatoes
- Freshly chopped coriander (cilantro)
- 600 ml (2.5 cups) lamb or beef stock ((water plus 2 stock cubes is fine))
- 900 g (2lbs) lamb (chopped into 1-inch chunks (use shoulder, leg, rump or neck))
- 4 tbsp natural yogurt
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp freshly ground black pepper
- 1 tsp ground turmeric
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 2 tsp paprika
- 3 fresh red chillies (finely chopped (I use fresno or serrano))
- 3 whole cloves
- 4 cardamom pods ((thread them onto a piece of natural cotton so you can fish them out easier later))
- boiled or pilau rice
- naan bread or chapati
- 2 tbsp ghee or oil
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Place the ginger and garlic in a bowl, along with the turmeric, cumin, pepper and yoghurt. Mix together, then add in the lamb pieces and mix again. Cover and refrigerate for 30 minutes.
- Step 2
Preheat the oven to 160C/320F (fan).
- Step 3
Heat a large casserole pan over a high heat and add the ghee. When the ghee has melted add the marinaded lamb. Lightly brown all over (should take about 8-10 minutes).
- Step 4
Turn the heat down to medium and add the onions, red and yellow peppers and chillies. Fry for 5 minutes, until the onion starts to soften.
- Step 5
Add the stalks from the coriander (cilantro), cloves, cinnamon, cumin, coriander, paprika, salt, pepper and tomato puree to the pan. Cook for 5 mins stirring regularly, until the spices release their fragrance.
- Step 6
Add the stock, chopped tomatoes and cardamom. Stir and bring to a simmer.
- Step 7
Place a lid on the pan and place it in the oven for 3 hours, until the lamb is tender. Check the lamb a couple of times during the last hour of cooking and top up with a splash of boiling water if it’s starting to look dry.
- Step 8
Once cooked, serve the Rogan Josh with rice and freshly chopped coriander (cilantro) leaves from earlier (the ones you removed the stalks from). I like to serve mine with naan bread too.
Interactive, hands-free timers are available in the Supper app.
Place the ginger and garlic in a bowl, along with the turmeric, cumin, pepper and yoghurt. Mix together, then add in the lamb pieces and mix again. Cover and refrigerate for 30 minutes.
Source: Nicky's Kitchen Sanctuary
