Lamb Rogan Josh
| Serves: | 4-6 |
Ingredients
- 800 g lamb cubes
- 1 tsp coriander seeds, crushed
- 1 tsp fennel seeds, crushed
- 8 g cumin seeds
- 1 x 2 cm cinnamon sticks
- A pinch salt
- 1/2 tsp chilli flakes
- 6 tbls sunflower oil
- 2 large onions, peeled and chopped
- 4 cloves garlic, crushed
- 2 tsp Tumeric
- 2 tbsp ground coriander
- 2 tbsp ground cumin
- 3 tsp mother-in-law spice mix
- 1 400g tin chopped, peeled tomatoes
- 500 ml beef stock
- sea salt and pepper to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a large bowl, combine the lamb with: 1 teaspoon of toasted & crushed cumin seeds, fennel seeds and coriander seeds, 2 teaspoons of mother-in-law spice mix, 1 teaspoon of tumeric, 1 cinnamon quill, 1 teaspoon of salt and 2-3 tablespoons oil and allow to marinate for at least 1 hour but ideally overnight.
- Heat a large pot over high heat and add the oil. Fry the onions until soft and translucent then add the garlic, 1 teaspoon of: ground cumin, ground coriander, turmeric and mother-in-law spice mix and allow to fry for another minute.
- Add the marinated meat and allow to cook for 5 minutes.
- Add the chopped tomatoes, stock and sugar then lower the heat and allow to simmer gently, covered, for 90 minutes.
- After 90 minutes, uncover the pot and allow to simmer for another 60-90 minutes until the lamb is soft and the sauce has thickened slightly.
- Season to taste then serve.
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