Lamb Rogan Josh

Name: Lamb Rogan Josh
Prep time: 20 min
Cook time: 3 min
Total time: 3 min
Ingredients: 1kg lamb shoulder off the bone, excess fat removed and cut into roughly 5cm pieces; 400g plain yoghurt; 2 tbsp Herbie’s Rogan Josh Spice Blend; 3 tbsp ghee, coconut oil or vegetable oil; 6 brown onions, peeled and finely diced (or chopped in a food processor); 6 cloves garlic, crushed; 3/4 cup tomato paste/puree; 1/2 tsp salt; 1/2 cup fresh coriander leaves, to serve

www.herbies.com.au

Your recipes

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total: 3 hours, 50 minutes

Servings: 4

Author : Kate Hemphill

Ingredients

Remove All · Remove Spices · Remove Staples

1kg lamb shoulder off the bone, excess fat removed and cut into roughly 5cm pieces400 grams plain yoghurt2 tbsp Herbie’s Rogan Josh Spice Blend3 tbsp ghee, coconut oil or vegetable oil6 brown onions, peeled and finely diced (or chopped in a food processor)6 cloves garlic, crushed3/4 cup tomato paste/puree1/2 tsp salt1/2 cup fresh coriander leaves, to serve

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 120C.

Step 2

Combine lamb, yoghurt and spice mix in a bowl and leave for at least 15 minutes (or up to 24hrs).

Step 3

Heat the ghee or oil and cook onions over medium heat for 20-30 minutes until softened and golden.

Step 4

Add garlic for 5 minutes, then stir in the yoghurt coated lamb plus all the marinade.

Step 5

Add tomato paste and salt, and bring to a simmer, while stirring.

Step 6

Place lid on the cooking pot and cook in the oven for 2.5-3 hours until meat is very tender. If cooking the day before, simply turn off the oven and leave the dish in overnight.

Step 7

Serve with fresh coriander leaves (and fresh tomatoes to garnish if desired), saffron rice and poppadoms.