Lamb Rogan Josh
Tender shredded lamb in a deep brick-red sauce of Kashmiri chilli, fennel, ginger and tomato.
makes 18 blocks, about 58p each
- Time
- 2 hr 55 min25 min prep · 2 hr 30 min cook
- Makes
- 18 blocks
- Cost per blockPer block
- 58p
- Calories per blockCalories
- 93 kcal
- Spice
- 2 of 5
You’ll need
- 600g trimmed (buy ~750g)lamb shoulder, boneless, fat trimmed hard
- 3 (300g)onions
- 1 tin (400g)chopped tomatoes
- 40gtomato purée
- 25mlrapeseed oil
- 2bay leaves
- 5gsalt
- 400mlwater
For the paste
- 30gfresh ginger
- 4 clovesgarlic
- 10g (2 tbsp)kashmiri chilli powder
- 6gground fennel seed
- 6gground coriander
- 3gcumin
- 2gturmeric
- 4ggaram masala
- 1gcinnamon
- 3cloves
or about 4 tbsp (70g) rogan josh curry paste: rub half over the lamb in step 1
Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.
Serve it
Basmati rice with fresh coriander · Warmed naan folded around it · A jacket sweet potato with yoghurt
Method
- Step 1: Mix the lamb with half the chilli, the fennel, coriander, cumin, turmeric and salt. Brown in the oil in a casserole in two batches, then lift out. (12 min)
- Step 2: Cook the finely chopped onions in the same pan until soft and golden. (10 min)
- Step 3: Add the grated ginger, garlic, purée and remaining spices and fry for 2 minutes.
- Step 4: Return the lamb with the tomatoes, water, bay and cinnamon. Cover and braise until the lamb shreds with a fork, at 150°C fan or on a low hob. (2 hours)
- Step 5: Shred the lamb in the pot, discarding any remaining fat and the bay. Add the garam masala and simmer uncovered, stirring, until the sauce is thick and oily-red. (20 min)
- Step 6: Taste and season boldly, cool and freeze in 70g blocks.
Hotter: swap half the Kashmiri chilli for hot chilli powder.
| kcal | protein | carbs | fat | fibre | salt | |
|---|---|---|---|---|---|---|
| Per block | 93 | 6.7g | 4g | 5.7g | 1.2g | 0.34g |
| Per 3 blocks | 279 | 20.1g | 12g | 17.1g | 3.6g | 1.02g |
Cook’s notes
- Trim every scrap of white fat from the shoulder, as it sets greasy in a cube.
- When reheating: stir through a spoon of plain yoghurt per meal and finish with fresh coriander and a squeeze of lemon. Do not freeze with yoghurt.
- Slow cooker: brown first, then 7 hours on Low, then reduce uncovered in the pan.
- Mild Kashmiri chilli gives colour with gentle heat; use 15g if you want it hot.
Serve it
Basmati rice with fresh coriander · Warmed naan folded around it · A jacket sweet potato with yoghurt.
Freeze, reheat and serve
- Freeze
- Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
- Reheat
- Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
- A portion
- 3 blocks (210g) make a dinner for one adult: about 279 kcal and 20.1g protein before rice, bread or potatoes.
Lamb Rogan Josh questions
Can I use lamb leg instead of shoulder?
Leg works and has less fat to trim, but it is leaner and can turn dry and stringy over a 2-hour braise. Check it after 1 hour 30 and stop as soon as it shreds.
What can I use if I can't find Kashmiri chilli powder?
Mix 2 parts sweet paprika with 1 part mild chilli powder. It gives a similar deep red colour and gentle warmth.
Why add the garam masala at the end?
Garam masala is a finishing spice blend. Added in the last 20 minutes rather than at the start, it keeps its warm, aromatic flavour instead of cooking away during the long braise.
Sauces that go with it
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Updated . Nutrition, costs and yields are estimates.