Rogan Josh
Lamb rogan josh with fresh banana relish
Serves
4 - 6
Prep Time
10 mins
Cook Time
1 hr 35 mins
A rich and tender lamb curry is slow cooked over the day. We love to take our time with the spices, it makes all the difference and isn't too labour intensive.
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ShareIngredients
1kg Quality Mark lamb shoulderi
bone removed1 onion
finely chopped1-2 garlic clove
finely chopped2 bay leaves
1 cinnamon stick
8 cardamom pods
crushed8 whole peppercorns
1 tsp ground coriander
2 tsp ground cumin
3 tsp paprika
1 tsp salt
2 cups beef stock
1/4 cup yoghurt
Method
Cut the lamb into large 3cm cubes.
Heat 3 tablespoons oil in a large lidded frying pan and brown the meat evenly on all sides. Set aside.
This may be best done in 2 batches.
Add the onion, garlic, ginger, bay leaves, cinnamon stick, cardmom pods, cloves and peppercorns to the pan with an extra 2-3 tablespoons oil and cook, stirring, over a moderate heat until the mixture smells very fragrant.
Add the ground spices and salt and cook for 1 minute.
Return the lamb to the pan with the stock.
Stir, cover and simmer for 1 hour and then remove the lid and cook for a further 20-30 minutes until the lamb is very tender and the liquid is reduced.
Alternatively, cook at 160°C for 1 ½ hours.
Stir in the yoghurt if using.
Serve with the Fresh Banana Relish.
Dice 2 peeled bananas and toss with 2-3 chopped fresh dates, the grated rind and juice of 2 limes, 2 tablespoons grated palm sugar (or use brown sugar) and chopped mint or coriander.
