Lamb Rogan Josh

Method

1. 1

   Brown the lamb

   Heat the oil in a heavy casserole over medium-high heat for 2 minutes, until shimmering. Brown the lamb in batches for 5 to 6 minutes per batch, turning until deeply coloured on most sides. Transfer to a plate.

2. 2

   Soften the onions

   Reduce the heat to medium and cook the onions for 8 to 10 minutes, stirring often, until soft and golden. If the pan catches, add a splash of water and scrape up the browned bits.

3. 3

   Fry the aromatics and spices

   Add the garlic and ginger and cook over medium heat for 1 minute, stirring until fragrant. Stir in the cumin, coriander, fennel, chilli powder, paprika, turmeric, cardamom and cinnamon; cook for 30 seconds.

4. 4

   Temper in the yoghurt

   Take the casserole off the heat and stir in the yoghurt a spoonful at a time for about 1 minute, until smooth. Return to low heat and stir for 2 minutes.

5. 5

   Build the curry

   Add the tomatoes, stock, salt and browned lamb with any plate juices. Bring to a gentle simmer over medium heat in 5 to 7 minutes, stirring and scraping the base.

6. 6

   Simmer until tender

   Cover and cook over low heat for 1 hour 30 minutes, stirring every 20 minutes, until the lamb is fork-tender and the sauce is thick. If the sauce dries before the lamb is tender, add a splash of water.

7. 7

   Finish and serve

   Stir in the fresh coriander and simmer uncovered over low heat for 2 minutes, until the sauce lightly coats the lamb. Taste and adjust the salt, then serve hot.

Tips

• Brown the lamb in batches so it colours rather than steams.
• Keep the spices moving in the pan so they become fragrant without scorching.
• Add the yoghurt gradually with the casserole off the heat to help prevent curdling.
• Keep the surface at a gentle simmer, not a hard boil, for succulent lamb.

Swaps

• Use water in place of lamb stock if needed.
• Use mild chilli powder in place of Kashmiri chilli powder, adjusting the amount to taste.
• Use chopped mint in place of fresh coriander for a different fresh finish.

Storing

Cool and refrigerate in an airtight container for up to 3 days; reheat gently on the hob, adding a splash of water if the sauce has thickened.