LAMB ROGAN JOSH - British Indian Restaurant (BIR) Style

Ingredients

• 2 tablespoons Ghee (use pure ghee for authentic flavor)
• 1 tablespoon Garlic and Ginger Paste (store‑bought or homemade equal parts minced garlic and ginger blended with a little oil)
• 1 teaspoon Mixed Spice Powder (Dan Toombs' house blend (coriander, cardamom, cloves, cinnamon, etc.))
• 0.5 teaspoon Chili Powder (adjust for heat; mild curry house style)
• 1 teaspoon Paprika (for colour and mild sweetness)
• 1 teaspoon Cumin Seeds (ground cumin preferred)
• 70 ml Tomato Puree (use canned puree or blend fresh tomatoes)
• 200 ml Meat Stock (homemade lamb or beef stock; adds depth)
• 200 g Pre‑cooked Lamb Tikka (store‑bought or homemade; cut into bite‑size pieces)
• 2 tablespoons Cashew Paste (blend 10 raw cashews with a splash of water until smooth)
• 0.25 teaspoon Garam Masala (pinch; add at end for aroma)
• 2 tablespoons Plain Natural Yogurt (add a teaspoon at a time to avoid curdling; full‑fat works best)
• 1 pinch Kasuri Methi (Dried Fenugreek Leaves) (crush between fingers before adding)
• 0.25 piece Tomato (quartered; adds fresh bite)
• to taste Salt

Instructions

1. Heat Pan & Melt Ghee

   Place the large skillet over medium‑high heat and add 2 Tbsp ghee. Let it melt completely.

   Time: PT2M

2. Sauté Garlic‑Ginger Paste

   Add 1 Tbsp garlic‑ginger paste to the melted ghee. Stir continuously for about 30 seconds until fragrant.

   Time: PT30S

3. Toast Spices

   Sprinkle in the mixed spice powder, chili powder, paprika, and ground cumin. Stir quickly; the mixture will dry slightly as the spices release their aromas.

   Time: PT1M

4. Add Tomato Puree

   Pour in 70 ml tomato puree. Cook, stirring, for 2 minutes until the puree darkens and the oil begins to separate.

   Time: PT2M

5. Incorporate Stock (Base Sauce)

   Add 200 ml meat stock (or pre‑made base sauce). Bring to a gentle simmer, allowing the sauce to thicken for 2 minutes.

   Time: PT2M

6. Add Pre‑cooked Lamb

   Stir in the 200 g pre‑cooked lamb tikka pieces. Heat through for about 3 minutes, ensuring the meat is coated with the sauce.

   Time: PT3M

7. Blend in Cashew Paste

   Mix 2 Tbsp cashew paste into the curry, stirring until fully incorporated. This adds richness and body.

   Time: PT1M

8. Finish with Garam Masala, Yogurt & Herbs

   Add a pinch (¼ tsp) garam masala, then stir in plain yogurt one teaspoon at a time, mixing well after each addition to avoid curdling. Sprinkle a pinch of kasuri methi and add the quartered tomato.

   Time: PT2M

9. Season and Serve

   Season with salt to taste, give the curry a final stir, and serve hot with rice or naan.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g