Slow-Cooked Rogan Josh Recipe
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
Ingredients:
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
Method:
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.
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.
Strip lamb meat off bone; return meat to curry sauce. Sprinkle with fresh coriander; serve with mint-sprinkled yoghurt and naan
