Rogan Josh with papadums

Here’s my recipe for the classic Indian lamb curry known as Rogan Josh. You can make it as spicy or mild as you like by adjusting the amount of chili powder you add. It’s really simple to make, and the preparation doesn’t take long. The cooking time is an hour and a half or more though, so make sure you get started early!

Enjoy!

 Ingredients

• 600-700g lamb, cubed
• 1 heaped tsp minced garlic
• 1 heaped tsp minced ginger
• 1-2 tsp salt (adjust to taste)
• 1 tsp turmeric
• 3 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp red chili powder (adjust this to taste)
• 2 large dollops of plain yoghurt (I use generously heaped dessert spoons)
• 1 large brown onion, chopped
• 1 can of minced tomatoes

Method

Heat some vegetable oil (1-2 tbsp) and add the onion, garlic and ginger. Fry until the onion is translucent.

Add the dry spices and fry for a couple of minutes until the spices become fragrant.

Add the lamb and fry for 5 minutes on medium-high heat until browned.

Add the salt, the can of tomatoes and yoghurt. Stir well.

Bring to the boil and cover. Reduce to the lowest possible heat setting and cook for a minimum of 1.5 hours, stirring every half hour. If you wish, you can use a slow cooker for this part, and cook for 3-4 hours.

Add extra yoghurt, salt and/or chili to taste. You can also add some roughly chopped fresh coriander.

Serve with basmati rice and papadums.