Lamb Rogan Josh

Slow-simmered lamb in a deep, aromatic sauce with Kashmiri spices, rich and warming for a cosy dinner.

SHOPPING LIST

• lamb shoulder600g
• onion2
• garlic cloves4
• ginger30g
• tomato passata400g
• ground cumin1 tbsp
• ground coriander1 tbsp
• paprika1 tbsp
• cayenne pepper0.5 tsp
• garam masala1 tsp
• vegetable oil3 tbsp
• salt1 tsp
• water300ml
• coriander10g

METHOD

1. 1Cut the lamb into chunks and season with salt.
2. 2Heat oil in a large heavy pot and brown the lamb in batches for 5 minutes, then remove and set aside.
3. 3Add the onions, garlic, and ginger to the pot and cook for 8 minutes until golden.
4. 4Stir in the cumin, coriander, paprika, cayenne, and garam masala, and cook for 1 minute.
5. 5Add the tomato passata and water, then return the lamb to the pot.
6. 6Bring to a boil, then reduce to a simmer and cover for 60 minutes until the lamb is tender.
7. 7Uncover and simmer for 10 more minutes to thicken the sauce.
8. 8Scatter with chopped coriander and serve hot with rice.

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