Rogan Josh

Ingredients · for 4 (scales to your household)

• 3.5 tbsp ghee (or butter) $0.71
• 1 whole onion $0.60
• 3 clove garlic $0.09
• 1 tbsp ginger $0.05
• 5 tbsp tomato passata $0.39
• 750 g boneless lamb shoulder $24.00
• 375 ml chicken stock $0.79
• 1 tsp salt $0.05
• 1 whole cinnamon stick not counted
• 6 whole green cardamom pods not counted
• 4 whole cloves $2.16
• 2 tbsp paprika $0.76
• 0.75 tsp chili powder $0.09
• 4 tsp ground coriander $0.44
• 4 tsp ground cumin $0.53
• 2 tsp turmeric powder $0.04
• 0.25 tsp nutmeg $0.02
• 1.5 tsp garam masala $0.07
• 1 tsp fennel powder $0.05

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Melt ghee in a large pot over medium heat. Cook the chopped onion 5 min until softened, then add garlic and ginger and cook 1 min more.
2. Add the whole spices (cinnamon, bruised cardamom pods, cloves) and the ground spices (paprika, chili powder, coriander, cumin, turmeric, nutmeg, 1 tsp garam masala, 1/2 tsp fennel). Stir 1 min until fragrant.
3. Stir in the tomato passata, then add the lamb cubes and toss to coat in the spice paste.
4. Pour in the chicken stock and salt. Bring to a simmer, cover, and cook gently about 1.5 hours, stirring occasionally, until the lamb is fork-tender and the sauce has thickened.
5. Stir in the remaining 1/2 tsp garam masala and 1/2 tsp fennel powder. Adjust salt and serve with rice or naan.