Easy Lamb Rogan Josh
Serves 4–6
Ingredients
- 750g lamb shoulder or diced lamb
- 2 tbsp vegetable oil or ghee
- 1 Rogan Josh spice
- 200g Greek yogurt
- 400ml chopped tomatoes
- 150ml water
- Fresh coriander to serve
Method
- Heat the oil or ghee in a large casserole or deep frying pan.
- Brown the lamb in batches for 5–10 minutes.
- Add half a tea spoon of Rogan Josh spice from the tub and cook for 1 minute until fragrant.
- Stir in the tomatoes (if required by the kit instructions).
- Mix in the yogurt gradually, stirring continuously.
- Add the water and bring to a gentle simmer. Taste - add more spice if required, quarter of a teaspoon at a time
- Cover and cook for 1½–2 hours on the hob, or at 160°C fan oven for 2–2½ hours, until the lamb is meltingly tender.
- Remove the lid for the final 20 minutes if you would like a thicker sauce.
- Garnish with fresh coriander.
Serve With
- Steamed basmati rice
- Warm naan bread and crisp poppadoms
- Cucumber raita
- Mango chutney
- And good company!
Pomarium Autumn Twist
Add:
- 1 diced carrot
- 1 small diced parsnip
- A handful of spinach stirred through at the end
The sweetness of the root vegetables works beautifully with the warming spices and makes it a perfect autumn supper.