Free-Range Lamb Rogan Josh with Flatbread and Basmati Rice

Ingredients:

  • 1kg L.A. FARMS Free-Range Lamb Stew/Curry Pieces
  • 4 tablespoons plain yogurt (ensure it's halal-certified)
  • 3 tablespoons vegetable oil or ghee
  • 2 large onions, finely sliced
  • 4-5 garlic cloves, minced
  • 1-inch piece of ginger, minced
  • 2 tomatoes, pureed
  • 1 cup water or lamb stock 
  • Salt to taste
  • Fresh cilantro for garnish

Spice Mix:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 6 cloves
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 2 bay leaves
  • 1 small cinnamon stick
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons paprika or Kashmiri red chili powder (for colour)
  • 1 teaspoon cayenne pepper (or to taste)
  • 2 teaspoons garam masala (ensure it's halal-certified)

Instructions:

  1. Prepare the Spice Mix:

    • In a dry skillet, lightly toast the cumin seeds, coriander seeds, peppercorns, cloves, green cardamom, black cardamom, bay leaves, and cinnamon stick over medium heat until fragrant. Allow them to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.

  2. Marinate the Lamb:

    • In a large bowl, mix the lamb chunks with the yogurt and half of the ground spice mix. Cover and refrigerate for at least 1 hour, but preferably overnight.

  3. Cook the Onions:

    • In a large heavy-bottomed pot or Dutch oven, heat the oil or ghee over medium heat. Add the sliced onions and cook until they are golden brown. This may take about 10-15 minutes.

  4. Add Aromatics:

    • Add the minced garlic and ginger to the onions and cook for another couple of minutes until fragrant.

  5. Add the Lamb:

    • Add the marinated lamb along with the yogurt mixture to the pot. Cook on high heat for 5-6 minutes until the lamb is browned all over.

  6. Tomato and Spices:

    • Stir in the pureed tomatoes and the remaining ground spice mix, turmeric powder, paprika, and cayenne pepper. Cook until the oil separates from the mixture, about 10 minutes.

  7. Simmer:

    • Add the water or lamb stock, bring to a boil, then reduce heat to low and cover. Allow it to simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened. Adjust the seasoning with salt as needed.

  8. Finish:

    • Stir in the garam masala and simmer for another 5 minutes.

  9. Garnish and Serve:

    • Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or your favorite halal bread.
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