Lamb Rogan Josh with Yellow Dhal Recipe

(3 ratings)
Sending your rating

serves:

4

Skill:

easy

Total Time:

02:20

Prep:

00:50

Cooking:

01:30

Nutrition per portion

RDA
Calories 584 kCal 29%
Fat 14g 20%
  -  Saturates 5g 25%

This classic curry recipe is a real favourite and makes a flavoursome dish that the whole family will love. If you’re in need of a change to your usual lamb recipe, give this one a try and you’ll absolutely love it!

HOW TO MAKE LAMB ROGAN JOSH WITH YELLOW DHAL

Ingredients

  • 2 medium onion, chopped
  • 5 garlic cloves, crushed
  • 1tsp turmeric
  • 1tsp black peppercorns, ground
  • 2tbsp natural yoghurt
  • 500g (1lb 2oz) lamb leg, cut into chunks
  • 1tbsp coriander seeds
  • 14 cardamom pods, seeds removed and the pods discarded
  • 8 cloves
  • 2tsp sunflower oil
  • 1tsp dried red chilli flakes
  • 1 large red chilli, finely chopped
  • 1 red pepper, chopped
  • 400g can chopped tomatoes
  • 2tsp garam masala
  • For the dhal:
  • 500g (1lb 2oz) yellow split peas
  • 400g can chopped tomatoes
  • 1 or 2 (depending on taste) fat green chillies, deseeded and chopped
  • 2.5cm (1in) piece fresh root ginger, peeled and sliced
  • 3 garlic cloves, chopped
  • 3 cloves
  • 6 curry leaves and 1 tbsp garam masala
  • 2tbsp chopped fresh coriander

Method

  • Using a food processor, blend the onions and garlic to make a smooth paste, remove to a large bowl and mix with the turmeric, pepper and yoghurt. Add the lamb, coating well with the yoghurt mix. Cover and set aside to marinate for at least 3 hours or overnight.

  • Heat the oven to 170C, 150C fan, 325F, gas 3. Heat a heavy-based frying pan to medium-high and toast the coriander seeds, cardamon seeds and cloves for 30 seconds or until they become fragrant. Remove from the hot pan, crush using a pestle and mortar, and set aside.

  • Heat the oil in a large, heavy-based casserole to medium-high, then add the chilli flakes, red chilli and red pepper. Sauté for 3 minutes then add the toasted spices. Cook for 1 minute then add the lamb, 200ml (7fl oz) water, the tomatoes and garam masala. Mix well, bring to the boil, cover and transfer to the oven. Cook for 2 hours until the lamb is tender. Season.

Top Tip

The dhal will keep for 3 days in the fridge. Use for a delicious soup to serve with poppadoms and a crunchy salad; just add vegetable stock until you get a soupy consistency. Or add chunchs of paneer or strips of cooked chicken to make a main course meal.

Explore More

Most Popular