Lamb and Blueberry Rogan Josh

Chef Gurj Dhaliwal's recipe for this aromatic lamb stew, updated with B.C. blueberries.

Now that fall is upon us, seek delicious coziness in this kick-ass lamb dish! Chef Gurj Dhaliwal shows you how to add a touch of sweetness to this classic Indian dish with B.C. blueberries.

2 tbsp vegetable oil
1 tsp coriander seeds
1 tsp fennel seeds
5 whole cloves
1 stick cinnamon
4 pods green cardamom
2 cups yellow onion, chopped
3 tbsp garlic cloves, chopped
3 tbsp fresh ginger, chopped
4 fresh red chilles, chopped
1 tbsp garam masala
2 tbsp paprika
2 1/2 pounds boneless lamb shoulder or leg, cut into ¾" cubes
2 tsp tumeric powder
1 tsp ground black pepper
2 tsp salt
1 1/2 cups fresh or frozen B.C. blueberries
1 cup canned diced tomatoes, drained
1/2 cup water
1 tbsp fresh mint, chopped

Place a large wide, flat-bottom pot or Dutch oven over medium heat. Add 1 tbsp (15ml) of oil and preheat for 2 minutes. Add coriander seeds, fennel seeds, cloves, cinnamon and cardamom. Toast spices in oil for 3 minutes.

Remove spices, increase heat to medium high, add chopped onions and cook for 10 minutes.

Add garlic, ginger, chili, garam masala, paprika, and cook for 5 minutes.

In a separate bowl, combine the turmeric, black pepper, cubed lamb and remaining oil.

Add lamb to onion spice mixture and stir to coat. Cook for 5 minutes.

Add blueberries, canned tomatoes, salt and water. Reduce the heat to medium 
low and cook the lamb, covered, for 15 minutes.

Remove the lid and continue to cook over medium low heat for 45 minutes, or until the lamb is tender 
and the sauce is thick.

Garnish with fresh chopped mint and serve with yogurt.

Serves 4-6
Prep Time:
15 minutes
Cook Time:
1 hour, 30 minutes