Lamb Rogan Josh

Rogan Josh originated from a Kashmiri lamb stew before restaurants changed it for the UK market. This version keeps that tradition going.

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 60 Minutes

8 tablespoon Masala Gravy (see recipe)
6 tablespoon vegetable oil
1 teaspoon salt
1kg diced lamb
1 teaspoon ground turmeric.
1 Large onion finely chopped
2 clove of garlic
750ml Curry Sauce (see recipe)
2 teaspoon paprika
1 teaspoon Chilli powder
1 teaspoon salt
1 teaspoon freshly ground cumin seeds
2 teaspoon Garam Masala
2 tablespoons of natural yoghurt
Fresh Coriander Leaf
Gently heat 3 Tablespoons oil.
Add the masala gravy and turmeric until it starts to brown.
Add the diced lamb and salt simmer gently with the lid on for 25-30 minutes.
Once cooked drain off the sediment.
You can freeze the lamb at this stage or keep it in the fridge for 3-4 days or use it straight away.
Gently heat 3 Tablespoons oil.
Add the onion and garlic and fry gently it goes just beyond the translucent stage.
Add the curry sauce stir the mixture well.
Turn pan to high heat then add the lamb paprika chilli powder and salt mix well.
Gently boil sauce for around 5 minutes stirring now and again.
Turn down the heat to gentle simmer and add the cumin and the Garam Masala.
Mix in well and simmer for 1 min stirring all the time.
Add the yoghurt bit by bit stirring all the time.
Finally add the chopped coriander and serve immediately.