Lamb Rogan Josh with Naan

A rich, aromatic Kashmiri-style lamb curry served with warm naan bread.

SHOPPING LIST

• lamb leg500g
• onion2
• garlic cloves4
• ginger30g
• tomato puree3 tbsp
• ground paprika2 tsp
• ground cumin2 tsp
• ground coriander2 tsp
• ground cardamom1 tsp
• ground cinnamon1 tsp
• chilli powder1 tsp
• beef stock cube1
• natural yogurt200g
• vegetable oil3 tbsp
• naan bread4
• salt1 tsp

METHOD

1. 1Cut the lamb leg into chunks and season with salt.
2. 2Heat the oil in a large pan and brown the lamb in batches, then set aside.
3. 3In the same pan, fry the sliced onions for 5 minutes until soft.
4. 4Add the crushed garlic and grated ginger, cooking for 1 minute.
5. 5Stir in the tomato puree, paprika, cumin, coriander, cardamom, cinnamon, chilli powder and crumbled stock cube.
6. 6Return the lamb to the pan with 400ml of water, bring to a boil, then simmer covered for 45 minutes until tender.
7. 7Stir in the yogurt and cook for another 10 minutes until the sauce thickens.
8. 8Warm the naan breads and serve with the curry.

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