Ingredients

The following ingredients have 4 Servings
  • 2 tbsp ghee or vegetable oil (or low calorie spray for slimming version)
  • 2 large onions (, finely diced)
  • 900 g (2 Pounds) diced lamb (visible fat removed)
  • 1 tsp salt
  • 1 tsp Garam Masala
  • 1 tsp mild chilli powder
  • 1 tsp sweet paprika
  • ½ tsp turmeric
  • ⅛ tsp ground cloves
  • 5 cardamom pods (, lightly crushed)
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 garlic cloves (, minced)
  • 1 tbsp freshly grated ginger
  • 2 tbsp tomato paste ((purée))
  • 400 g (14oz) tinned tomatoes ( replace with fresh diced tomatoes if preferred)
  • 500 ml (2 cups) hot chicken stock or water (Use 250ml/1 cup in slow cooker & instant pot)
  • 5 tbsp natural yoghurt (0% fat for a slimming version)
  • 2 tbsp fresh coriander (cilantro) ( to garnish)
  • Salt and pepper ( to season)
  • Pinch chilli flakes (optional)
  • 3 fresh tomatoes (, sliced to serve (optional))
  • 1 small red onion
  • ½ cucumber (, seeds removed)
  • 4 vine tomatoes (, seeded and finely diced)
  • 1 red chilli (, seeded and finely diced)
  • 2 tbsp fresh coriander ((cilantro), finely chopped)
  • 1 lime (, juice only)
  • Salt and pepper (to season)

Instruction

  • Heat the ghee or oil in a large lidded casserole dish (or mist with olive oil spray). Gently cook the onions over low heat until softened but not coloured, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
  • Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic.
  • Add the lamb and stir to coat in the spices. Stir in the tomato purée and chopped tomatoes.
  • Add the stock or water and bring to a rolling simmer. Reduce the heat, cover the pot and gently cook for 60-90 minutes, stirring occasionally, until the sauce has thickened and the lamb is perfectly tender.
  • Stir in the yoghurt until it blends into the sauce. Remove the cinnamon stick and bay leaf (and the cardamom pods if you are able to find them).
  • Check the seasoning, adding salt and pepper as needed. Add a pinch of dried chillies for a bit of gentle heat.
  • Add the sliced fresh tomatoes and garnish with plenty of chopped coriander.
  • Mix all the ingredients for the kachumber together in a small bowl.
  • Serve the rogan josh with rice, the kachumber, some extra yoghurt and naan or flatbread on the side to mop up the delicious sauce.