The tender lamb in this Rogan Josh curry will melt in your mouth. Serve Slow-Cooked Rogan Josh with mint-sprinkled yoghurt, rice, and naan.
Slow-Cooked Rogan Josh (Indian Lamb Curry) Recipe
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 and return meat to curry sauce. Sprinkle with fresh coriander; serve with mint-sprinkled yoghurt and naan
