Slow-Braised Lamb Rogan Josh

⏱ 135 min · Serves 4

Tender chunks of lamb shoulder simmered slowly in a glossy, deep-red gravy of onions, yoghurt and warm Kashmiri spices. It smells incredible and tastes even better the next day " all you need is rice and something to mop with.

Per serving: 655 kcal · 45.0g protein · 16.0g carbs · 46.0g fat

Ingredients

• 800g boneless lamb shoulder, cut into 4cm chunks
• 4 tbsp ghee or vegetable oil
• 2 large onions, finely sliced
• 4 garlic cloves, crushed
• 1 tbsp finely grated fresh ginger
• 2 tsp Kashmiri chilli powder (mild, for colour)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fennel seeds
• 1/2 tsp ground turmeric
• 1 tsp garam masala, plus a pinch to finish
• 4 green cardamom pods, lightly crushed
• 2 black cardamom pods (optional)
• 1 cinnamon stick
• 3 cloves
• 2 bay leaves
• 200g full-fat natural yoghurt, whisked smooth
• 2 tbsp tomato puree
• 1.5 tsp fine salt, or to taste
• 300ml hot water
• Small handful coriander leaves, chopped

Method

1. Pat the lamb dry and season with a little salt. Heat 2 tbsp ghee in a heavy casserole over high heat and brown the lamb in two batches, 4-5 minutes per batch. Set aside.
2. Lower the heat to medium, add the remaining ghee and the whole spices " cardamom, cinnamon, cloves and bay " and sizzle for 30 seconds until fragrant.
3. Add the onions with a pinch of salt and fry for 12-15 minutes, stirring often, until deeply golden and jammy. Don't rush this: it's where the colour and sweetness come from.
4. Stir in the garlic and ginger, cook 2 minutes, then add the Kashmiri chilli, coriander, cumin, fennel and turmeric. Fry for 1 minute with a splash of water so nothing burns.
5. Add the tomato puree and cook 2 minutes until it darkens.
6. Take the pan off the heat for a moment and stir in the yoghurt a spoonful at a time, mixing well between additions so it doesn't split. Return to low heat and cook 3-4 minutes until the sauce thickens and oil beads at the edges.
7. Return the lamb and any resting juices, add the salt, garam masala and hot water. Bring to a gentle simmer, cover and cook on the lowest heat for 1 hour 15 minutes to 1 hour 30 minutes, stirring every 20 minutes, until the lamb is fork-tender.
8. Uncover and simmer 5-10 minutes to reduce the gravy if it looks thin. Taste for salt, finish with a pinch of garam masala and the coriander. Rest 10 minutes before serving with basmati rice or naan.