Lamb rogan josh
1
Points®
Total time: 2 hr 10 min • Prep: 20 min • Cook: 1 hr 50 min • Serves: 4 • Difficulty: Easy
You won’t want to order takeaway once you realise how easy it is to whip up an Indian curry at home.
Ingredients
Lamb leg roast, raw
650 g, (900g boned) trimmed of sinew and fat, cut into 3cm pieces
Ground cumin
2 tsp
Ground coriander
2 tsp
Cardamom
1 tsp, ground
Brown onion
1 medium, thinly sliced
Garlic
3 clove(s), crushed
Fresh ginger
1 tbs, grated
Ground paprika
2 tsp, sweet
Fresh red chilli
1 whole, thinly sliced
Canned diced tomatoes
425 g, crushed
99% fat-free, plain Greek yoghurt, unsweetened
140 g, (1/2 cup)
Cinnamon quill
1 whole
Flaked almonds
1 tbs, toasted
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C or 140°C fan-forced. Combine lamb, cumin, coriander and cardamom in a medium bowl. Lightly spray a large flameproof casserole dish with oil and heat over medium-high heat. Cook lamb, in batches, until browned, then transfer to plate. Place onion, garlic, ginger, paprika and half the chilli in same dish and cook, stirring, for 5 minutes. Return lamb to dish.
2
Add ½ cup (125ml) water, crushed tomatoes, yoghurt and cinnamon and bring to the boil. Bake, covered, for 1 hour. Uncover and bake for another 30 minutes or until sauce thickens and lamb is tender. Remove from oven and discard cinnamon stick.
3
Serve lamb rogan josh topped with almonds and remaining sliced chilli.
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