Lamb Rogan Josh

Serves 4


Calories per serving


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:

  1. Preheat fan oven to 160C/ 325 F/ gas 3
  2. For the spice mix, grind the cinnamon, peppercorns, cardamon, fennel and salt with a pestle and mortar. Set aside.
  3. 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.
  4. Add the onions and fry for 3-5 minutes, until softened.  Remove with a slotted spoon and set aside with the lamb.
  5. Add the spice mix to the pan and stir well. Then add the coriander, cumin, chilli powder, garam masala and turmeric.
  6. Cook over a low heat for a few minutes, stirring all the time, until the spices have a rich aromatic flavour.
  7. 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.
  8. 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)
  9. 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