Lamb Rogan Josh
Serves 4

Calories per serving
Ingredients:
For the Spice Mix
6cm cinnamon stick
6-10 black peppercorns
2 black cardamom pods
4 green cardomom pods
2 tsp fennel seeds
1 tsp salt
4 tbsp rapeseed oil
600g lamb, cut into 3cm pieces (ideally leg of lamb)
2 onions finely sliced
2 tsp ground coriander
2 tsp ground cumin
1 tsp red chilli powder
1 tsp garam masala
1 tsp turmeric
1 celeriac, peeled and diced
400g baby spinach
1 red pepper, finely chopped
1 yellow pepper, finely chopped
2 x 400g tins of chopped tomatoes
3 tbsp Ginger Garlic Paste
2 tbsp soured cream or natural yoghurt to serve
4 tbsp finely chopped fresh coriander to serve
How to prepare:
- Preheat fan oven to 160C/ 325 F/ gas 3
- For the spice mix, grind the cinnamon, peppercorns, cardamon, fennel and salt with a pestle and mortar. Set aside.
- Heat the rapeseed oil in a large casserole over a medium heat and fry the lamb until browned on all sides (you may need to do this in batches). Remove with a slotted spoon and set aside.
- Add the onions and fry for 3-5 minutes, until softened. Remove with a slotted spoon and set aside with the lamb.
- Add the spice mix to the pan and stir well. Then add the coriander, cumin, chilli powder, garam masala and turmeric.
- Cook over a low heat for a few minutes, stirring all the time, until the spices have a rich aromatic flavour.
- Return the lamb and onions to the pan and mix well to coat everything with the spices. Add the celeriac, spinach, peppers, tomatoes and Ginger Garlic Paste and stir well.
- Cover the casserole and place in the oven for 45 minutes, then remove the lid and cook uncovered for a further 45 minutes. (90 minutes in total)
- Ladle the Rogan Josh into warmed serving bowls and top each one with some soured cream and fresh coriander.
Approx 548 Kcal, 8.9g Fibre and 32.6g Protein per serving