30 Minute One Pot Lamb Rogan Josh
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 1 tablespoon Ghee / Unsalted Butter
- • 1 tablespoon Vegetable Oil
- • 3 Cardamom Pods
- • 3" Cassia Bark (Cinnamon Stick)
- • 1 Bay Leaf
- • 300g Lamb - Leg Diced (fat removed)
- • 1/2 teaspoon Salt
- • 120g (chopped finely) Shallots / Brown / White Onions
- • 1/2 teaspoon Cumin Seeds
- • 2 teaspoon Garlic Paste
- • 1 teaspoon Ginger Paste
- • 3 sliced Green Finger Chillies
- • 2 Tomato (diced)
- • 2 teaspoons Kashmiri Chilli Powder
- • 2 teaspoons Mix Powder / Curry Powder
- • 1 teaspoon Turmeric Powder
- • 1.5 tablespoons Plain Yoghurt
- • 250ml Water
- • 1/2 teaspoon Mr Naga (Hot Chilli Pickle)
- • 1/4 teaspoon Ground Fennel Seeds
- • 1/8 cup Fresh/Chopped Coriander
Preparation Steps
heat the pan on a low-medium heat and add the ghee, oil, bay leaves, cardamom pods, and cinnamon stick and let sizzle for 20 seconds
add the lamb and sear for 2-3 minutes whilst stirring gently. remove the lamb from the pan and set it aside leaving the oil and aromatics in the pan
to the pan add the cumin seeds, onions and salt and cook gently until the onions are translucent stirring occasionally.
add the green chillies, garlic paste and ginger paste. continue cooking for another 2-3 minutes or until the onions are light golden brown
add in the chopped tomatoes and cook until the tomatoes are soft and the oil begins to separate
and add the Kashmiri powder, turmeric and curry mix powder. stir well place the lamb pieces back in the pan and cook for 1-2 minutes
remove from the heat, add the yoghurt, stir through, place back on the heat then add the boiling water. mix well, remove the hard spices and continue to cook until the sauce begins to thicken
when the meat is cooked through and the sauce is the consistency you require sprinkle over the fennel powder, stir through the some Mr Naga if using and finish with freshly chopped coriander