Rogan Josh (Indian Lamb Curry)

Ingredients

• 3 1/2 tbsp ghee (, substitute butter (Note 1))
• 1 cinnamon stick
• 6 green cardamom pods (, lightly bruised)
• 4 cloves
• 1 large onion (, finely chopped)
• 3 cloves garlic (, finely minced)
• 1 tbsp ginger (, finely grated)
• 5 tbsp tomato passata ((US: tomato puree/sauce, Note 5))
• 1 tsp cooking salt / kosher salt ((halve for table salt, double for flakes))
• 750g/1.5lb boneless lamb shoulder (, cut into 3cm/1.2" cubes (Note 6))
• 1 1/2 cups chicken stock (, salt reduced (broth))
• 2 tbsp paprika (, normal or sweet)
• 3/4 tsp chilli powder ((or to taste, Note 2))
• 4 tsp ground coriander
• 4 tsp ground cumin
• 2 tsp turmeric powder
• 1/4 tsp nutmeg powder
• 1 tsp garam marsala ((Note 3))
• 1/2 tsp fennel powder ((Note 4))
• 1/2 cup plain yoghurt ((Greek yogurt fine))
• 1/2 tsp extra garam masala ((Note 3))
• 1/2 tsp extra fennel powder
• Chopped coriander leaves, finely shredded ginger, yogurt
• Basmati rice

Steps

1. 1

   Toast whole spices in ghee, then sauté onion, garlic and ginger. Toast ground spices 30 seconds, add tomato, salt, stock and lamb. Simmer gently covered 1 hr 45 min until lamb fork-tender, simmer with lid off 15 min to reduce. Stir in Finishes, serve!

2. 2

   Toast whole spices - Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.

3. 3

   Sauté - Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges. Add the garlic and ginger, cook for another minute.

4. 4

   Toast spices - Stir in the Spices, cook for 30 seconds.

5. 5

   Sauce and lamb - Mix in the tomato puree and salt, then add stock and mix. Add lamb, stir, bring to simmer.

6. 6

   Simmer 1 h 45 min - Place lid on and adjust heat to low or medium low so it's simmering gently. Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.

7. 7

   Reduce - Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.

8. 8

   Finish - Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.

9. 9

   Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread