Lamb Rogan Josh

• 800 gdiced lamb shoulder, cut into 4cm pieces
• 300 mllamb or beef stock
• 2 tspKashmiri chilli powder
• 1½ tspgaram masala
• 1 tspground cumin
• 6green cardamom pods, lightly crushed
• 2large onions, finely diced
• 4garlic cloves, grated
• 25 gfresh ginger, grated
• 150 gfull-fat Greek yoghurt
• salt
• 4 tbspvegetable oil
• 1 tspground coriander
• 2bay leaves
• Black pepper
• 600 gcooked basmati rice or 4 warm naan breads (optional)
• 200 gkachumber made with diced cucumber, tomato, red onion, coriander and lemon juice (optional)

Method

1. 1Pat the lamb pieces dry with kitchen paper and season generously with salt. Heat the oil in a heavy-based pot over a high heat until it shimmers.
2. 2Brown the lamb in two batches, 4–5 minutes per batch, until deeply coloured on all sides. Don't crowd the pot; all at once and the meat boils in its own juices instead of building that dark crust. Transfer each batch to a plate.
3. 3Drop the heat to medium. Tip the onions into the remaining oil with a pinch of salt and cook, stirring regularly, for 14–16 minutes until they are a deep golden-brown.
4. 4Stir in the grated garlic and ginger and cook for 30 seconds, just until fragrant. Add the crushed cardamom and bay leaves, then the Kashmiri chilli, garam masala, ground coriander, and ground cumin.
5. 5Toast the spices in the oil for 60 seconds, stirring constantly, until they darken a shade and smell properly aromatic.
6. 6Add the Greek yoghurt one tablespoon at a time, stirring vigorously between each addition so it's fully incorporated before the next goes in. This is the rogan josh trick; slow incorporation prevents splitting and builds a thick, glossy sauce.
7. 7Return the lamb and any resting juices to the pot, stirring to coat every piece. Pour over the stock; the liquid lets the masala loosen around the meat rather than catching on the base; and bring to a gentle simmer.
8. 8Cover and cook over a low heat for 55–65 minutes, stirring every 15 minutes, until the lamb pulls apart easily and the sauce has reduced to a deep brick-red. Lift the lid for the last 10 minutes to concentrate the flavour.
9. 9Fish out the cardamom pods and bay leaves. Stir in most of the listed garam masala, saving a pinch to finish, and taste for salt. The yoghurt carries the acidity, so no finishing squeeze is needed.
10. 10Spoon the lamb into warm bowls and finish with the reserved pinch of garam masala. Serve the optional rice or naan and kachumber alongside if using.

Per serving

kcal

795

protein

38.4g

fibre

3.6g

carbs

16.9g

fat

65g