Lamb Rogan Josh with Hickory Smoked Rapeseed Oil
A rich, warmly spiced lamb rogan josh, made extra special with Broighter Gold Hickory Smoked Rapeseed Oil.
INGREDIENTS
• 2 red onions, finely diced
• 1 thumb-sized piece ginger, finely grated
• 6 garlic cloves, finely smashed
• 1 tablespoons Broighter Gold Hickory Smoked Rapeseed Oil (or 2 tbsp ghee)
• 2 bay leaves
• 1 cinnamon stick
• 6 green cardamom pods
• 4 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground chilli powder (or 1 tsp Kashmiri chilli powder)
• 3 tablespoons ground turmeric
• 2 teaspoons garam masala
• 1 kilograms lamb shoulder, diced
• 1 tablespoons tomato paste
• 1 tin chopped tomatoes
• 500 milliliters chicken stock
• 3 tablespoons Greek yoghurt (afterwards)
• 1 teaspoons Salt and pepper, to season
STEPS
1. Soften the onions: Heat 1 tablespoons Broighter Gold Hickory Smoked Rapeseed Oil (or 2 tbsp ghee) in a large heavy-based pot over medium heat. Add 2 red onions, finely diced and cook gently until soft and golden.
2. Add ginger and garlic: Stir in 1 thumb-sized piece ginger, finely grated and 6 garlic cloves, finely smashed, cooking for a further minute until fragrant.
3. Bloom the spices: Add 2 bay leaves, 1 cinnamon stick, 6 green cardamom pods, 4 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons ground chilli powder (or 1 tsp Kashmiri chilli powder), and 3 tablespoons ground turmeric to the pot. Stir well and toast the spices for a minute or two to release their aroma.
4. Brown the lamb: Add 1 kilograms lamb shoulder, diced to the pot, turning to coat well in the spiced onion mixture, and sear lightly on all sides. (I slow cooked the lamp first, over night in the bottom oven, and then added it into the curry mix)
5. Add tomatoes and stock: Stir in 1 tablespoons tomato paste and 1 tin chopped tomatoes, followed by 500 milliliters chicken stock. Bring to a gentle simmer.
6. Slow cook the curry: Cover and simmer gently, stirring occasionally, until the lamb is tender and the sauce has thickened.
7. Finish with yoghurt and garam masala: Stir in 3 tablespoons Greek yoghurt and 2 teaspoons garam masala, then season with 1 teaspoons Salt and pepper, to season. Simmer for a further few minutes to combine.
8. Serve: Remove the bay leaves and cinnamon stick if desired, then serve hot with rice or naan.
NOTES
Recipe inspired by BBC Good Food. Using Broighter Gold Hickory Smoked Rapeseed Oil in place of ghee adds a subtle smoky depth that works beautifully with the warm spices. Serve with rice or naan, finished with fresh coriander.
