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Slow-Cooked Rogan Josh

The tender, slow-cooked lamb in this Rogan Josh curry will melt in your mouth. Serve with mint-sprinkled yoghurt, rice, and naan.

Slow-Cooked Rogan Josh

The tender, slow-cooked lamb in this Rogan Josh curry will melt in your mouth. Serve with mint-sprinkled yoghurt, rice, and naan.

Serves 4

¼ cup vegetable oil

3 bay leaves

2 tsp whole cloves

2 tbsp cardamom pods

1 piece cassia

1 tsp fennel seeds

8 dried chillies

1kg red onions, peeled 

and sliced

½ tsp salt

1 tsp turmeric

3 tsp ground coriander

2 tbsp ginger, grated

4 garlic cloves, chopped

2 tomatoes, chopped

140g tomato paste

400ml coconut milk

2kg lamb shoulder

½ cup coriander leaves, to serve

fresh mint, for garnish

1 cup yoghurt, to serve

naan, to serve

1. Preheat oven to 160°C. Heat oil in a large casserole dish (big enough to fit lamb). Add bay leaves, cloves, cardamom, cassia, fennel seeds, and chillies, and cook for 1-2 minutes or until fragrant. Add onions and salt and cook for 4-5 minutes or until onions begin to caramelise. Add turmeric, ground coriander, ginger, and garlic, and cook for 1-2 minutes. Pour in 200ml water to keep spices from burning. Add tomatoes, tomato paste, and coconut milk. 

2. Add lamb; turn to coat. Cover and cook in the oven for 3½ hours, adding water if necessary. Uncover and cook for another 30 minutes or until sauce thickens and meat is tender and falling off the bone. 

3. Strip lamb meat off bone; return meat to curry sauce. Sprinkle with fresh coriander; serve with mint-sprinkled yoghurt and naan

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One Comment on Slow-Cooked Rogan Josh


  • jeanniebliss
    June 28, 2015 7:24 pm

    sounds so yummy could eat it immediately
    do you do takeaway ? would be great just joking unfortunately
    but have copied the recipe to try
    you do some great ones so all the best (tea time tummy rumbling is why. so bye

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