Lamb Rogan Josh

Flavourful, low-calorie curry that’s easy to put together.

Lamb Rogan Josh

Flavourful, low-calorie curry that’s easy to put together.

Serves 2

Total Time 90 mins

Ingredients

Canola oil	¼ cup
Boneless lamb shoulder, cut into 1-inch pieces	1kg
Kosher salt	To taste
Onions, thinly sliced	2
Minced fresh ginger	2 tbsp
Garlic cloves, minced	2
Madras curry powder	1 tbsp
Turmeric	1 tsp
Cayenne pepper	½ tsp
Bay leaves	2
Tomato puree	One 400g can
Plain whole-milk yoghurt	1 cup
Water	2 cups
Garam masala	1 tsp
Cilantro leaves, for garnish	1 tsp

Cooking Method

Step 01	Heat the oil in a large enameled cast-iron casserole.
Step 02	Season the lamb with salt and cook over high heat. Stir occasionally over 12 minutes or until the lamb is browned. Use a slotted spoon to transfer onto a plate.
Step 03	Add the onions to the casserole and cook over moderate heat until lightly browned.
Step 04	Add the ginger, garlic, curry, turmeric, cayenne and bay leaves and cook for 2 minutes.
Step 05	Add the tomato, yoghurt and water; bring to a boil. Season with salt.
Step 06	Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender
Step 07	Stir in the garam masala and cook for 5 minutes.
Step 08	Discard the bay leaves, garnish with cilantro.

Serves best with either rice or naan.

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