Lamb Rogan Josh

Ingredients

• 800 g Lamb Shoulder
• 250 g Onion
• 4 clove Garlic
• 25 g Ginger
• 40 g Tomato paste
• 400 g Canned tomatoes
• 30 ml Vegetable oil
• 20 g Ghee
• 10 g Salt
• 2 g Black pepper
• 10 g Garam Masala
• 8 g Ground Coriander
• 6 g Cumin
• 10 g Paprika
• 2 g Cayenne Pepper(optional)
• 3 g Turmeric
• 1 g Cinnamon
• 4 Cardamom pod
• 4 Cloves
• 2 Bay leaf
• 200 g Yogurt
• 450 ml Water
• 300 g Basmati Rice
• 10 g Fresh cilantro(optional)

Method

1. 1

   Prep: Cut Lamb Shoulder into irregular 3–4 cm chunks. Finely chop Onion. Grate Garlic and Ginger. In a bowl, mix Yogurt with 5g Salt, Black pepper, and 5g Garam Masala until smooth; set aside (this helps it go in without splitting).

2. 2

   Brown the lamb: Heat Vegetable oil and Ghee in a heavy pot over medium-high heat. Add lamb in batches and brown well on all sides, 6–8 minutes per batch. Transfer browned lamb to a plate (leave the fat in the pot).

3. 3

   Build the base: Reduce heat to medium. Add Onion with 3g Salt and cook until deep golden and soft, 10–12 minutes, scraping up browned bits. Stir in Garlic and Ginger for 1 minute.

4. 4

   Bloom spices: Add Ground Coriander, Cumin, Paprika, Cayenne Pepper (optional), Turmeric, Cinnamon, Cardamom pod, Cloves, and Bay leaf. Stir constantly for 60–90 seconds. Stir in Tomato paste for 2 minutes until it darkens slightly.

5. 5

   Simmer: Add Canned tomatoes and Water, then return lamb (and any juices) to the pot. Bring to a gentle simmer, cover slightly ajar, and cook 45 minutes, stirring occasionally, until the lamb is starting to turn tender and the sauce is thickening.

6. 6

   Finish the curry: Reduce heat to low. Stir in the seasoned Yogurt a spoonful at a time, keeping the curry at a very gentle simmer (do not boil). Cook 8–10 minutes until glossy and thick enough to cling to the lamb. Stir in remaining 5g Garam Masala. Taste and adjust with remaining Salt if needed. Remove Bay leaf, Cardamom pod, and Cloves if you find them.

7. 7

   Cook rice & serve: Rinse Basmati Rice well. Cook in salted water until tender, then drain. Spoon the thick lamb curry over rice and scatter Fresh cilantro on top (optional).