Lamb Rogan Josh

Ingredients

• 1.2 kg lamb shoulder, cut into cubes
• 2 tbsp olive oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp chilli powder (optional)
• Salt and black pepper, to taste
• 2 tbsp tomato paste
• 1 can (400 g) chopped tomatoes
• 1½ cups lamb or beef stock
• 1 cup plain Greek yoghurt
• 2 tbsp fresh coriander, chopped

Method

1. Heat the olive oil in a large pot over medium-high heat.
2. Season the lamb with Smoke Craft, Garlic Melt, salt and black pepper.
3. Brown the lamb in batches, then remove and set aside.
4. In the same pot, sauté the onions for 6–8 minutes until golden.
5. Add the garlic and ginger and cook for 1 minute.
6. Stir in the cumin, coriander, paprika, turmeric, cinnamon and chilli powder (if using). Cook for 30 seconds until fragrant.
7. Stir in the tomato paste and cook for 1 minute.
8. Add the chopped tomatoes and stock, then return the lamb to the pot.
9. Cover and simmer gently for 1½ hours, stirring occasionally.
10. Reduce the heat to low and stir in the Greek yoghurt until smooth. Do not allow the curry to boil after adding the yoghurt.
11. Simmer for another 10 minutes until the sauce is rich and creamy.
12. Garnish with fresh coriander and serve hot.

BlixSam Tip

• Basmati rice
• Naan bread
• Cucumber raita
• Mango chutney
• Fresh coriander