Homemade alternative to your favourite Indian takeaway.


Ingredients (serves 6)

  • 1 kg diced Lamb (boneless)
  • 2 x 400g cans diced tomatoes
  • 2 large red onions
  • 2 red capsicum
  • 3 red chillies
  • 2 tsp turmeric
  • 5 tbs greek yoghurt
  • 5 - 8 cloves garlic (or three tbs crushed)
  • 4-inch piece ginger
  • 2 tbs fish sauce
  • 2 tsp paprika
  • 4 - 5 whole cloves
  • 1 tbs ground peppercorns
  • 2 tsp cardamon (ground)
  • olive oil
  • cinnamon stick
  • 2.5 cups uncooked rice
  • fresh coriander (to garnish)

Method

  1. Mix together crushed garlic, grated ginger, yoghurt and turmeric. Add diced lamb and mix until all pieces of lamb are covered. Leave in fridge to marinate for as long as you can (overnight is preferable but if you've only got ten minutes, so be it.)
  2. Using a mortar and pestle or spice grinder (or do what I do and get the already ground version from the shops!), crush cloves, peppercorns and cardamon into a fine powder.
  3. Using the Philips All-in-One Cooker SAUTE (low), add good glug (2 - 3 tbs) to the inner pot and fry off the spice mixture until fragrant (a couple of minutes - just watch it out of the corner of your eye while you do Step 4, you don't want to burn the spices).
  4. Option 1: A Paste Blitz together onion, capsicum and chillies in a food processor. Option 2: Chunky Blitz only the capsicum and the chillies. Cut up the onion roughly. Add these ingredients to the spices and saute for a few minutes.
  5. Add diced tomatoes. Continue to simmer for five minutes.
  6. Add paprika, fish sauce and lamb with marinade.
  7. Cooking Method 1: Pressure Cook Seal your pressure cooker. On the Philips, select the Meat function and set the time for 23 minutes. Don't forget to make sure your lever is set to 'seal' Cooking Method 2: Slow Cook Put the lid on your slow cooker. On the Philips All-In-One Cooker, select SLOW COOK LOW TEMP and set for 8 hrs.
  8. Make rice to serve. Garnish with a dollop of greek yoghurt and fresh coriander leaves.

Notes... You can substitute chuck beef for lamb to make this recipe more affordable (cooking time remains the same).

  • I could eat rogan josh morning, noon and night.

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  • This sounds SO good, and the glass of red on the side YUMMO

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  • I’ve just started eating lamb after about 18 years. I’ve began with heavily flavoured dishes and this might be one to cook for the family.

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  • Yum, yum, yum, yum, yum, love this!

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  • Yum!!! I love curry and this looks delicious.

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  • Curry from scratch – wonderful! We learned to do this from Indian neighbours. Once you all the ingredients it’s not hard to achieve. Thanks for this great recipe.

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  • finally a recipe for a curry which is not out of a jar. thank you.

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  • Your recipe is full of flavour that l love, a bit of work but well worth it! Thanks.

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  • A delicious recipe that looks great!.

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  • so many recipes, so little time – yum

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  • OOh, this is my favourite lamb dish of all times

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  • This looks so so good.

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  • we would cut down on the spices for this

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  • love a good curry, love indian food


    • I am a massive and happy fan of Indian food too.

    Reply


  • It looks so beautiful. And it must be so tasty too!!

    Reply

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