Name: Rogan josh with raita
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: rogan josh; 1 kilogram boned leg of lamb, trimmed,; diced into 3cm pieces; 2 teaspoon ground cardamom, ground cumin; 20 gram butter; 2 tablespoon vegetable oil; 2 medium brown onions (300g), sliced thinly; 4 centimetre piece fresh ginger, grated; 4 clove garlic, crushed; 2 teaspoon sweet paprika; 2 teaspoon ground coriander; 2 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; 1/2 cup (125ml) beef stock; 410 gram can crushed tomatoes; 2 bay leaves; 2 cinnamon sticks; 200 gram natural yoghurt; 3/4 cup (110g) slivered almonds, roasted; 1 long red chilli, sliced thinly; naan bread, to serve; Raita; 1 cup (280g) thick natural yoghurt; 1 lebanese cucumber, seeded, chopped finely; 1 tablespoon fresh mint, finely chopped; pinch ground cumin

Rogan josh with raita

This aromatic lamb curry is one of the signature dishes of Kashmiri cuisine. So turn up the heat on a chilly evening with our delicious version.

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Serves 4

Prep

20M

Cook

Total

2H 20M

Ingredients

rogan josh

1 kilogram boned leg of lamb, trimmed,

diced into 3cm pieces

2 teaspoon ground cardamom, ground cumin

20 gram butter

2 tablespoon vegetable oil

2 medium brown onions (300g), sliced thinly

4 centimetre piece fresh ginger, grated

4 clove garlic, crushed

2 teaspoon sweet paprika

2 teaspoon ground coriander

2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 cup (125ml) beef stock

410 gram can crushed tomatoes

2 bay leaves

2 cinnamon sticks

200 gram natural yoghurt

3/4 cup (110g) slivered almonds, roasted

1 long red chilli, sliced thinly

naan bread, to serve

Raita

1 cup (280g) thick natural yoghurt

1 lebanese cucumber, seeded, chopped finely

1 tablespoon fresh mint, finely chopped

pinch ground cumin

Method

Rogan josh

1.In a medium-sized bowl, combine lamb and spices.

2.In a large deep saucepan, heat butter and half the oil, Cook the lamb, in batches, for 2-4 minutes, or until browned all over. Remove from pan.

3.In the same pan, heat the remaining oil and cook onion, ginger, garlic, paprika and cayenne over low heat, stirring for about 2-3 minutes, or until onion softens.

4.Return lamb to pan with stock, undrained tomatoes, bay leaves and cinnamon. Add yoghurt, 1 tablespoon at a time, stirring well between each addition; bring to the boil. Reduce heat; simmer, covered, about 1 and a half hours, or until lamb is tender.

5.Meanwhile, to make raita: In a small bowl, combine all ingredients. Season to taste.

6.Remove lamb from stove. Sprinkle lamb with nuts and chilli. Serve with raita and warmed naan bread, if desired.

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Ingredients

Method

Rogan josh

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