Step 1 of 6
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Brown lamb in batches in hot oil until deep mahogany on all sides. Remove.
Fry sliced onions 10 min until deeply caramelised. Add garlic and ginger, cook 2 min.
Add rogan josh paste; stir-fry 2 min until oil separates.
Whisk yoghurt in gradually to prevent curdling. Add tomatoes and browned lamb.
Cover and simmer on low heat 60-70 min until lamb is fork-tender.
Finish with garam masala. Rest 5 min before serving with basmati rice.
Chef's Tip
Browning the lamb properly (Maillard reaction) is the foundation of flavour. Take your time with this step.
