Lamb Rogan Josh Recipe
Rich, aromatic, and layered with the deep flavours of the spices together with the rich lamb this lamb rogan josh is a comforting classic curry. This step-by-step, easy to follow recipe will guide you to creating a curry that’s both impressive and delicious.
Servings: 6 people
Ingredients
Marinade:
- 2 tsp minced ginger
- 4 cloves garlic peeled and minced
- 1 tsp ground turmeric
- 1 tsp cumin
- 1 tsp freshly ground black pepper
- 4 tbsp natural yogurt
- 900 g (2lbs) lamb chopped into 1-inch chunks (use shoulder, leg, rump or neck)
Rogan Josh:
- 2 tbsp ghee or oil
- 1 onion peeled and roughly chopped
- 1 red bell pepper deseeded and roughly chopped
- 1 yellow bell pepper deseeded and roughly chopped
- 3 fresh red chillies finely chopped (I use fresno or serrano)
- ½ a bunch (about 20g/0.7oz) of fresh coriander (cilantro) chopped (chop the stalks too and keep those separate)
- 3 whole cloves
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tbsp ground coriander
- 2 tsp paprika
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp tomato puree (or paste)
- 600 ml (2.5 cups) lamb or beef stock (water plus 2 stock cubes is fine)
- 400 g (14 oz) tin finely chopped tomatoes
- 4 cardamom pods (thread them onto a piece of natural cotton so you can fish them out easier later)
Serve with:
- Freshly chopped coriander (cilantro)
- boiled or pilau rice
- naan bread or chapati
Instructions
- Place the ginger and garlic in a bowl, along with the turmeric, cumin, pepper and yoghurt. Mix together, then add in the lamb pieces and mix again. Cover and refrigerate for 30 minutes.2 tsp minced ginger, 4 cloves garlic, 1 tsp ground turmeric, 1 tsp cumin, 1 tsp freshly ground black pepper, 4 tbsp natural yogurt, 900 g (2lbs) lamb
- Preheat the oven to 160C/320F (fan).
- Heat a large casserole pan over a high heat and add the ghee. When the ghee has melted add the marinaded lamb. Lightly brown all over (should take about 8-10 minutes).2 tbsp ghee or oil
- Turn the heat down to medium and add the onions, red and yellow peppers and chillies. Fry for 5 minutes, until the onion starts to soften.1 onion, 1 red bell pepper, 1 yellow bell pepper, 3 fresh red chillies
- Add the stalks from the coriander (cilantro), cloves, cinnamon, cumin, coriander, paprika, salt, pepper and tomato puree to the pan. Cook for 5 mins stirring regularly, until the spices release their fragrance.3 whole cloves, 1 tsp cinnamon, 1 tsp cumin, 1 tbsp ground coriander, 2 tsp paprika, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 3 tbsp tomato puree (or paste), ½ a bunch (about 20g/0.7oz) of fresh coriander (cilantro)
- Add the stock, chopped tomatoes and cardamom. Stir and bring to a simmer.400 g (14 oz) tin finely chopped tomatoes, 4 cardamom pods, 600 ml (2.5 cups) lamb or beef stock
- Place a lid on the pan and place it in the oven for 3 hours, until the lamb is tender. Check the lamb a couple of times during the last hour of cooking and top up with a splash of boiling water if it’s starting to look dry.
- Once cooked, serve the Rogan Josh with rice and freshly chopped coriander (cilantro) leaves from earlier (the ones you removed the stalks from). I like to serve mine with naan bread too.Freshly chopped coriander (cilantro), naan bread or chapati, boiled or pilau rice
Notes
Cook in the slow cooker or Crockpot
You can cook this recipe in the slow cooker if you prefer. Follow the recipe right up until you place it in the oven, and instead transfer to the slow cooker. Cook on high for 5-6 hours or low to 7-8 hours.
I would reduce the stock down to 480ml (2 cups), since the liquid doesn't cook off as much in a slow cooker. Scaling down the recipe You can reduce this recipe down to serve 3-4 people. Reduce the lamb down to 500g (1.1lb), reduce the stock down to 480ml (2 cups), but otherwise you can leave the rest of the quantities and the cook time the same. I like to make this curry to serve 6 people, but then freeze a couple of portions for a quicker dinner another time. Can I make it ahead? Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days. Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. Alternatively reheat in the microwave in a microwave-safe bowl, loosely covered, stirring a a couple of times, until piping hot throughout. Can I freeze it? Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above. Nutritional Information is approximate per serving - without rice, based on this curry serving 6 people.
I would reduce the stock down to 480ml (2 cups), since the liquid doesn't cook off as much in a slow cooker. Scaling down the recipe You can reduce this recipe down to serve 3-4 people. Reduce the lamb down to 500g (1.1lb), reduce the stock down to 480ml (2 cups), but otherwise you can leave the rest of the quantities and the cook time the same. I like to make this curry to serve 6 people, but then freeze a couple of portions for a quicker dinner another time. Can I make it ahead? Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days. Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. Alternatively reheat in the microwave in a microwave-safe bowl, loosely covered, stirring a a couple of times, until piping hot throughout. Can I freeze it? Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above. Nutritional Information is approximate per serving - without rice, based on this curry serving 6 people.
Nutrition
Calories: 337kcal | Carbohydrates: 16g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 114mg | Sodium: 720mg | Potassium: 937mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1444IU | Vitamin C: 106mg | Calcium: 98mg | Iron: 6mg
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