Indian Lamb Rogan Josh with Basmati Rice
Lamb cubes browned in ghee, cooked with golden onions and garlic-ginger paste, then combined with tomatoes and yoghurt.
- 400 g lamb shoulder diced
- 150 g basmati rice
- 2 medium onions
- 4 whole garlic cloves
- 30 g fresh ginger
- 400 g canned tomatoes
- 100 g greek yoghurt
- 30 g ghee
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp kashmiri chilli powder
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice until water runs clear, then soak for 20 minutes.
- Step 2
Cut lamb into 3cm cubes and pat dry. Season with salt.
- Step 3
Heat ghee in a heavy-bottomed pan over medium-high heat.
- Step 4
Brown lamb pieces in batches for 3-4 minutes per side. Remove and set aside.
- Step 5
Finely slice onions. Cook in the same pan for 8-10 minutes until golden.
- Step 6
Make a paste with garlic, ginger, and 2 tbsp water using a food processor.
- Step 7
Add garlic-ginger paste to onions and cook for 2 minutes.
- Step 8
Add all spices and cook for 1 minute until fragrant.
- Step 9
Add canned tomatoes and cook for 5 minutes until thickened.
- Step 10
Return lamb to pan, add 200ml water, and bring to a boil.
- Step 11
Reduce heat, cover, and simmer for 25-30 minutes until lamb is tender.
- Step 12
Meanwhile, cook rice in salted boiling water for 10-12 minutes until tender.
- Step 13
Stir yoghurt into curry and simmer for 2 minutes. Garnish with fresh coriander.
- Step 14
Serve curry over basmati rice.
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