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Lamb Rogan Josh

Matt Hutson
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Marinating Time 1 d
Servings 4

Equipment

  • blender/food processor

Ingredients
  

Lamb Tikka

  • 700 g lamb leg cut into chunks
  • 4 tbsp Matt Cooper Bites Tandoori Lamb Mix
  • 4 tbsp natural yoghurt
  • 0.5 tsp red food colouring optional

Rogan Josh

  • 3 tbsp vegetable oil
  • 2 medium onions diced
  • 2 tbsp garlic & ginger paste
  • 1.5 tbsp Matt Cooper Bites Tandoori Lamb Mix
  • 1 tbsp paprika
  • 0.5 tbsp ground cumin
  • 2 tsp Kashmiri chilli powder
  • 5 vine ripened tomatoes blended
  • 400 ml lamb stock chicken stock as a substitute
  • 1 vine ripened tomato cut into quarters - optional
  • 1 tsp garam masala
  • 2 tsp kasuri methi
  • Salt to taste
  • 0.5 tsp red food colouring optional
  • chopped coriander to garnish - optional
  • diced red onion to garnish - optional
  • 1 tbsp natural yoghurt to garnish - optional

Instructions
 

Lamb Tikka

  • Cut the leg of lamb into chunks and combine with 4 tbsp of Matt Cooper Bites Tandoori Lamb mix, 4 tbsp of natural yoghurt, 0.5 tsp red food colouring and a splash of water. Cover and leave in the fridge overnight for best results or for a minimum of 2 hours.
  • Air fry the lamb tikka at 200℃ for 20 minutes - turning halfway through.

Rogan Josh

  • Add the vegetable oil to a large pan on a medium heat. Add the diced onion and cook for 3-4 minutes or until the onions start to turn translucent.
  • Add the garlic and ginger paste and cook for 30 seconds.
  • Add Matt Cooper Bites Tandoori Lamb Mix (1.5tbsp) paprika, cumin and kashmiri chilli powder and cook for 30 seconds. Add a splash of water to stop the spices from burning.
  • Add the blended vine ripened tomatoes and cook for 2-3 minutes.
  • Add 150ml of the lamb stock and simmer for 2 minutes, stirring frequently. Repeat this step with another 150ml of stock.
  • Transfer to a blender and blitz until smooth.
  • Add the base back into a pan onto a low-medium. Add the remaining lamb stock if you the base is too thick. If using red food colouring, add 0.5 tsp mixed with 2 2 tsp of water and add.
  • Add the lamb tikka pieces and quartered vine ripened tomato (if using) and cook for 3-4 minutes. Add the kasuri methi, and garam masala.
  • Add the garnish and serve.