Ingredients
Lamb marinade
Curry
To Finish
Method
A rich, aromatic Kashmiri-style lamb curry with tender meat and a deeply spiced tomato-based sauce.
Step 1: Marinate the Lamb
Place the lamb in a large bowl.
Add the yogurt, ground cumin, ground coriander, turmeric and salt.
Mix thoroughly until all the lamb is coated.
Cover and refrigerate for at least 1 hour, preferably 4 hours.
Step 2: Brown the Lamb
Heat 1tbsp oil in a large casserole dish or heavy-based saucepan over medium-high heat.
Brown the lamb in batches, taking care not to overcrowd the pan.
Transfer the browned lamb to a plate.
Step 3: Cook the Onions
Add the remaining 1tbsp oil to the pan.
Add the diced onions.
Cook for 10 to 12 minutes, stirring regularly, until soft and golden brown.
Step 4: Add Aromatics and Spices
Add the garlic and ginger.
Cook for 1 minute until fragrant.
Add the paprika, Kashmiri chilli powder, ground cumin, ground coriander and 1tsp garam masala.
Stir continuously for 30 seconds to toast the spices.
Step 5: Build the Sauce
Add the tomato purée and cook for 1 minute.
Stir in the chopped tomatoes.
Cook for 5 minutes, stirring occasionally.
Step 6: Simmer the Curry
Return the browned lamb and any resting juices to the pan.
Pour in the lamb stock.
Add the salt and stir well.
Bring to a gentle simmer.
Cover with a lid and cook for 1½ to 2 hours, stirring every 20 to 30 minutes, until the lamb is tender.
Step 7: Finish the Rogan Josh
Remove the lid and simmer for 10 to 15 minutes if the sauce needs thickening.
Stir in 1tbsp garam masala.
Add the chopped coriander.
Stir through the cream if using.
Step 8: Serve
Taste and adjust seasoning if required.
Serve with basmati rice, naan bread or both.
Serving Suggestions
Steamed basmati rice
Garlic naan
Mango chutney
Cucumber raita
Pickled onions
