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KEVIN'S KITCHEN Kevin Dundon shows us how to make a lamb rogan josh Indian curry in four simple steps at home


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Kevin Dundon's Lamb Rogan Josh Curry

Kevin Dundon's Lamb Rogan Josh Curry

Kevin Dundon's Lamb Rogan Josh Curry

INGREDIENTS (Serves 4)

  • 800g lamb shoulder, cut into bite-sized chunks
  • 4 (2+2) tbsp rogan josh paste
  • 3-4 onions, chopped
  • 5 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • ½ red chilli, de-seeded and sliced
  • 800ml tomato passata
  • 250ml chicken stock
  • 200ml natural yogurt
  • 2 tbsp rapeseed oil or ghee
  • Fresh coriander, to serve
  • Salt and pepper

METHOD:

  1. In a bowl, place the lamb pieces and add two tablespoons of rogan josh paste. Stir to combine and leave to marinate for 20 minutes (or overnight) covered in the fridge.
  2. Next, in a saucepan, melt the ghee or oil and add the onions. Cook for 5 minutes, then add the garlic, ginger, red chilli and cook for a further 20 seconds. Add the tomato passata, stock and remaining rogan josh paste, then stir well.
  3. Season with salt and pepper and add the marinated lamb. Bring to simmer and lower the heat. Cook for 90-120 minutes until the lamb is cooked through. Just before serving, check the seasoning and stir in the natural yogurt.
  4. Serve with a sprinkle of coriander and a side of rice.

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