A delicious slow-cooked curry – rich and aromatic with a good chilli kick.
Great served with pilau rice and plenty of cold beer!
Lamb Rogan Josh
For the Lamb and Marinade: 800g-1kg Diced Lamb Leg or Shoulder, 6 Garlic Cloves (Crushed), 4″ Fresh Ginger (Finely Chopped), 2tsp Cracked Black Pepper, 2tsp Ground Turmeric, 3tbsp Natural Yogurt
For the Spice Blend: 1tbsp Cardamom Pods, 6 Cloves, 1tbsp Coriander Seeds, 1 Long Cinnamon Stick, 1tsp Paprika, 3tsp Chilli Flakes, 1tbsp Vegetable Oil, 2tbsp Water
For the Curry: 4 Red Onions (Finely Sliced), 4 Small Peppers (Finely Sliced), 1 Tin Chopped Tomatoes, 4 Red Chillies (Finely Sliced), 1tsp Sea Salt, 150ml Water
To Finish: Large Handful Chopped Coriander, 100g Sultanas, Coconut Shards, Natural Yogurt
1) Marinade the lamb by combining all of the marinade ingredients with the lamb in a large bowl. Cover and place in the fridge to marinade for at least 2 hours.
2) Meanwhile make the spice blend by combining all of the ingredients in a spice grinder or pestle and mortar and grind to a smooth paste.
3) Preheat your oven to 140c or bring a slow cooker up to heat. In a large frying pan/casserole dish fry the onions, peppers and sliced chillies in a little oil over a medium heat for 10 minutes until soft. Add the spice paste and cook for a further 5 minutes. Add the lamb and marinade to the dish and bring to a simmer. Add the tomatoes, sea salt and water to the pan and bring to the boil.
4) Transfer the curry to a casserole dish for the oven or to a slow cooker and cover. Cook in the oven for 4 hours or if using a slow cooker, cook on high for 5 hours or until the lamb is tender. Once ready, the curry can be cooled and chilled for re-heating later.
5) Prior to serving, ensure the curry is piping hot and stir through the coriander and sultanas.
6) Serve the curry with a sprinkling of coconut shards and a little natural yogurt.