Lamb Rogan Josh

Ingredients:

Instructions: For 2 (For 4)

Crack and Sizzle Tarka Spice Blend: 1 pod (2 pods)

Coriander: 1 bunch (2 bunches)

Diced Leg of Lamb: 300g (600g)

Garlic Puree Sachet: 1 sachet (2 sachets)

Ginger Puree Sachet: 1 sachet (2 sachets)

Green Chilli Paste: 1 sachet (2 sachets)

Aromatic Spice Blend: 1 pod (2 pods)

Boiling Water: 500ml (1 litre)

Yoghurt: 100g (200g)

Onion Puree: 175g (350g)

Basmati Rice: 150g (300g)

Turmeric Powder: 2g (4g)

Cumin Seed: 1g (2g)

Tomato Puree: 75g (100g)

Garam Masala: 2g (4g)

Nutritional Information:

Energy (kcal) 789 | Fat 34g, of which saturates 12g | Carbohydrates 79g, of which sugars 6g | Protein 43g | Salt 1.83

Recipe Description:

Of all the favourites on British-Indian curry house menus, Rogan Josh has perhaps the clearest ties to Indian cooking traditions. Hailing from Kashmir province, it consists of lamb braised in a deep red, aromatic sauce. The Mughal emperors used to enjoy summers in Kashmir’s relatively cool northern climate, bringing Persian and Middle Eastern influences to the cuisine; this dish’s gently fragrant cooking of tender yet browned meat is a testament to that. Real Kashmiri chilli, as in our aromatic spice blend, is essential; onion is a typically British addition, but we think it only enriches and deepens Rogan Josh’s iconic flavours.

• Preparation time:

  For 2 - 10 minsFor 4 - 20 mins

• Cooking time:

  For 2 - 45 minsFor 4 - 60 mins