Rogan Josh (Indian Lamb Curry)

  • 3 ½ tbsp ghee
  • 1 cinnamon stick
  • 6 green cardamom pods, lightly bruised
  • 4 pieces Simba Mbili whole cloves
  • 1 large onion, finely chopped
  • 3 teaspoons Simba Mbili garlic powder
  • 1 teaspoon Simba Mbili ginger powder
  • 5 tbsp tomato passata (us: tomato puree/sauce, note 5)
  • 1 tsp salt
  • 750g/1.5lb boneless lamb shoulder, cut into 3cm/1.2″ cubes (note 6)
  • 1 ½ cups / 375ml chicken stock, salt reduced (broth)

Spices:

  • 2 tbsp Simba Mbili paprika
  • ¾ tsp Simba Mbilichilli powder
  • 4 tsp ground coriander
  • 4 tsp Simba Mbili ground cumin
  • 2 tsp Simba Mbili turmeric powder
  • ¼ tsp nutmeg
  • 1 tsp Simba Mbili garam marsala
  •  ½ tsp fennel powder

Finishes

  • ½ tsp Simba Mbili garam masala
  • ½ tsp extra fennel powder

Serving/garnish

  •  ½ cup / 125g plain yoghurt (greek yogurt fine)
  • Chopped coriander leaves, finely shredded ginger, yogurt
  • Basmati rice

  • Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.

  • Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.

  • Add the garlic and ginger, cook for another minute.

  • Stir in the spices, cook for 30 seconds.

  • Mix in the tomato puree and salt, then add stock and mix.

  • Add lamb, stir, bring to simmer.

  • Place lid on and adjust heat to low or medium low so it’s simmering gently.

  • Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender – use 2 forks to check, it should pry apart pretty easily.

  • Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) – lamb should be very tender by this stage.

  • Stir in the yogurt, the extra garam marsala and fennel. Cook for another few minutes.

  • Garnish with chopped corriander.

Serve with basmati rice, sprinkled with fresh coriander leaves more sides cucumber salad, naan

Notes:

  • Tomato passata – plain puréed tomato. In the US it’s called “tomato purée” – also what’s called “tomato sauce” is fine to use (eg hunts) (aussies/uk – do not use what we call tomato sauce!).
  • Substitute: 1 tbsp tomato paste mixed with 4 tbsp water + 1/2 tsp sugar. Or purée canned tomato and measure out 5 tbsp.
  • Lamb – shoulder is best, it’s marbled with fat, so it’s beautifully juicy once slow cooked until fall apart tender. Trim big hunks of fat, but leave some. You want, 750g of lamb after trimming.
  • Do not use leg or other lean cut, it will be dry.
  • If using bone in, get one around 1.1 – 1.2kg, then cut meat off the bone.
  • Cucumber salad – use this herb & garlic cucumber salad, but I cut the cucumber into thicker chunks (for juicier bites), skipped the herb & garlic and sprinkled with coriander.