Lamb Rogan Josh

Name: Lamb Rogan Josh
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Ingredients: cubed (800g) Lamb Shoulder; 3/4 cup (200g) Yogurt; 2 large, sliced (300g) Onions; 2 tsp (8g) Paprika; 1/2 tsp (2g) Ground Cardamom; a pinch (1g) Ground Cloves; grated (20g) Fresh Ginger; 3 cloves (18g) Garlic

Recipes · Dinner · Recipe, Typed Supps

Ninety minutes, almost all of it unattended, and the lamb ends up falling apart in the sauce.

Allergens and patterns

Contains milk. Fits: Gluten-free.

Ingredients

cubed (800g) Lamb Shoulder — Shoulder, not leg. It has the connective tissue that turns to gelatine over ninety minutes and gives the sauce its body.
3/4 cup (200g) Yogurt — Added a spoon at a time over low heat. Dumped in cold it curdles instantly and the sauce is grainy for good.
2 large, sliced (300g) Onions — Browned properly first — fifteen minutes at least. This is where the colour and depth of the sauce come from.
2 tsp (8g) Paprika — The red without the heat. Traditionally Kashmiri chilli, which is far milder than it looks.
1/2 tsp (2g) Ground Cardamom — The signature spice of the dish, and the one that makes it taste Kashmiri.
a pinch (1g) Ground Cloves — A very small amount. Cloves take over anything they are given room in.
grated (20g) Fresh Ginger — With the onions once they have browned.
3 cloves (18g) Garlic — Alongside the ginger, as always.

Nutrition per serving

Calories: 475.3 kcal
Protein: 65.5g
Carbohydrate: 7.4g
of which sugars: 6.4g
Fat: 19.4g
of which saturated: 7.5g
Fibre: 3.5g
Sodium: 170.1mg

Method

Brown the lamb hard in batches and set aside.
Cook the onions slowly for 15 minutes until deep gold, then add the ginger, garlic and spices.
Return the lamb, then stir the yogurt in one spoonful at a time over low heat.
Add a splash of water, cover, and simmer very gently for 75–90 minutes.