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Derry Clarke's Lamb Rogan Josh

with Raita and Garlic Naan Bread

Follow Derry's easy recipe for a home-made alternative to your takeaway

The Lamb

 

In one pan gently fry the onions and one half of the chopped chilli.

Fry the lamb in a pan on a medium heat for 4-5 minutes.

Meanwhile add some oil and cumin seeds to a hot wok, cook for 30 seconds.

Add the lamb to the wok along with turmeric, ginger, cinnamon & chopped cardamom pods.

Cook for 1-2 minutes to work spices into the lamb.

Add the tinned tomatoes & tomato paste. Stir through for 1 minute.

Add the garam masala and stir through.

Check the seasoning and add some salt and pepper if required.

Add the fried onions and chillies.

Check your seasoning and adjust to taste.

Reduce heat and simmer for 20-30 minutes (if necessary add more chopped tomato to keep the dish moist).

Add a little sugar and the chopped chives & cook for 5 more minutes before serving.

For the Naan Bread

Mix garlic into butter with a fork.

Spread on top of the plain naan bread.

Sprinkle chopped parsley on top.

Place on a foil land baking tray and place in warm oven for 3 minutes.

For the Raita

Quarter, de-seed and chop the cucumber.

Mix in a bowl with the yoghurt and mint.

Season to taste with salt.

Serve the Rogan Josh with garlic naan and raita as accompaniments.

Make this recipe healthier by following Dr Eva's tips.

  • RTÉ One, Wednesday 8:30pm

What you will need

450g loin of lamb; remove all fat and cut into small cubes
1 medium onion, finely sliced
1 clove garlic, crushed and chopped
1/2 tsp ground turmeric
1 tsp cumin seeds
1 tsp sweet paprika
1 red chilli, finely chopped
2 cardamom pods, finely chopped
Thumb sized piece of fresh ginger, finely sliced
1 tsb ground coriander
1/4 tsp ground cinnamon
3 tsp garam masala
1 tbsp tomato purée
200g chopped tinned tomatoes
100ml natural yoghurt
1 small bunch fresh chives, finely chopped
Salt & black pepper

For the naan bread

1 large plain naan bread
30g butter
2 cloves garlic, crushed and roughly chopped
1 small bunch flat leaf parsley, chopped

For the raita

1 small cucumber, quartered, de-seeded and finely chopped
100ml natural yoghurt
Small handful mint leaves, finely chopped
Salt to season