Contains a whole spice pouch, a base sauce and a stir-in sauce
Rogan Josh has its roots in Kashmir, where it was traditionally made simply with oil, freshly pounded spices, yoghurt, fresh lamb and a natural red food colouring. However, as the dish left its home, it morphed into a heartier lamb curry and went from a regional favourite to a national one.
Whilst our Rustic Rogan Josh nods to its original roots, it has added zing and depth. Our Rogan Josh is perfect for less expensive, more flavourful cuts of lamb, but also works with mince and other quicker-cooking cuts. Why is it rustic? Refined sauces are often passed through a sieve for a finer, less textured sauce. Our Rogan Josh is full of wonderful little textures that burst with flavour as you bite into little chucks of tomato, ginger, coriander and other delicious ingredients.
Cut the meat into generous pieces.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes.
Stir in the main sauce and simmer for 3-5 minutes or until the meat is cooked through (1-1¼ hours for shoulder and leg and 30-35 minutes for mince).
Trim the excess fat off 300g diced leg of lamb. In two separate batches, brown the meat all over in a non-stick frying pan lined with 2 tsp. oil. Set aside.
Add the spices into the hot oil and fry until they puff up - around 15 seconds. Stir in both sauces, as well as the meat and any juices and bring to a simmer. Cover and cook gently until the lamb is meltingly tender - around 60 minutes. Give the pot the occasional stir and check that there is enough water in the pan so the lamb doesn’t catch. Spoon off all the excess oil that rises to the surface.
Stir in a good handful of fresh chopped coriander and serve with Indian flatbreads or rice.
Onion (30%), Yoghurt (MILK), Sunflower Oil, Tomato Paste (9%), Garlic, Ginger, Water, Ground Spices, Coriander Leaves, Whole Spices, Salt, Ground Coriander Powder, Ground CASHEW NUTS, Sugar
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||1.6g|
|of which sugars||5.6g|