Dinner and Lunch · Indian
Lamb rogan josh
Slow-simmered lamb in a warmly spiced Kashmiri-style tomato sauce.
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 h 10 min
- Total
- 1 h 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 servings- 700 g lamb shoulder, cubed
- 2 tbsp vegetable oil
- 1 large onion, diced
- 4 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 300 g canned crushed tomatoes
- 200 ml water
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
Method
Heat the oil in a large pot and brown the lamb in batches, then set aside.
Add the onion and cook until soft, then stir in the garlic and ginger.
Add the coriander, cumin, paprika and cinnamon, and cook for 1 minute.
Stir in the crushed tomatoes, water and lamb, cover and simmer for 55 minutes, until tender.
Season with salt and scatter with cilantro before serving.