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Slow cooked lamb rogan josh curry with quick, flaky roti flatbreads

Slow Cooked Lamb Rogan Josh And Quick, Flaky Roti

Serves 4
Author Domestic Gothess

Ingredients

Lamb Rogan Josh

  • 450 g /1lb lean lamb shoulder or leg cut into 2.5cm/1 inch cubes
  • 2 tbsp vegetable oil
  • 2 medium onions peeled and sliced
  • 4 garlic cloves crushed
  • 1 inch piece fresh ginger peeled and grated
  • 1 cinnamon stick
  • 4 cardamom pods bruised
  • 2 bay leaves
  • 1 tsp chilli powder
  • 1/8 tsp ground cloves
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 400 g (14oz) tin chopped tomatoes
  • 2 tbsp tomato puree
  • 200 ml (1/2 + 1/3 cup) lamb stock
  • 1 tsp sugar
  • 100 ml (scant 1/2 cup) natural yoghurt
  • 300 g (10.5oz) new potatoes, cut into chunks
  • 250 g (9oz) cauliflower, cut into small florets
  • salt to taste
  • rice, coriander and extra yoghurt, to serve

Roti

  • 300 g (2 + 1/2 cups) strong white bread flour
  • 1/2 tsp salt
  • about 240ml (1 cup) cold water
  • 50 g (1/4 cup) butter or ghee, melted
  • vegetable oil for frying

Instructions

To make the lamb rogan josh:

  1. Heat 1tbsp of the oil in a heatproof casserole dish over a medium heat and brown the meat in a couple of batches, spoon into a bowl and set aside.
  2. Heat the remaining oil in the same pan over a low heat and add the onion, garlic, ginger and spices; fry gently for about 5 minutes until softened. Add the tomatoes, tomato puree, stock and sugar and tip the meat back into the dish along with any juices.
  3. Bring up to the boil, then turn the heat down as low as it goes, cover and leave to cook for 2 hours, stirring occasionally.
  4. Add the yoghurt, potatoes and cauliflower, season to taste with salt, re-cover the dish and leave to cook for a further 30-45 minutes, until the vegetables are tender. Serve with white rice, roti or naan bread, extra yoghurt and chopped coriander.

To make the roti:

  1. Place the flour and salt in a large bowl, gradually stir in the water until you have a slightly sticky dough, you may not need to use all of the water. Knead for about 5 minutes until smooth and elastic then divide into 8 equal pieces.
  2. Place a heavy bottomed frying pan over a medium heat and brush with a little vegetable oil.
  3. Shape each piece into a ball, roll the ball out on a lightly floured surface as thin as you can get it without it tearing, it doesn't matter if it doesn't stay circular. Brush with melted butter then roll it up tightly, as if you were making teeny tiny cinnamon rolls.
  4. Shape the roll into a coil, tuck the end under, flatten slightly with your hand then roll it out again into an approx 17cm circle. Cook in the hot pan for a couple of minutes per side until puffed and golden; place on a plate and cover with a clean tea towel to help keep it soft. Repeat with the remaining balls of dough.