Rogan Josh an Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch.
While this recipe calls for a lengthy list of spices, you wont need to take a trip to an Indian store to get them theyre even sold at my local grocery store!
Lamb Rogan Josh
Id say Daal is up there too, but lets be honest if you can only order one curry, it probably wont be daal (unless youre with a vegetarian). Right?
Theres a decent list of spices called for in Rogan Josh. As would be expected given thekapow! flavour of the creamy tomato curry sauce!
But it doesnt call for anyhard to find ingredients. In fact, you can get all the spices at large supermarkets here in Australia.
Ingredients in Rogan Josh
Heres what you need. And yes, dear fellow Aussies, you really can get all the ingredients atColes, Woolworths or Harris Farms!
- Spices all spices listed above are common ones with the exception of Garam Masala. This is an Indian Spice Mix which is sold at supermarkets nowadays, however, if you are struggling to find it, substitute with curry powder;
- Best lamb for Rogan Josh Lamb shoulder is best because its well marbled with fat and becomes ultra tender and juicy when slow cooked for a couple of hours;
- Ghee this is just pure butter so it has a more intense butter flavour than normal butter (spreadable or block for cooking). In fact, its justclarified butter also known asbrowned butter,which is simply butter thats melted and simmered until the water content evaporates, leaving behind 100% butter fat. Its SO GOOD and its an essential ingredient for flavour in Indian cooking, adding a layer of richness to the sauce.Sold at large grocery stores, or substitute with butter.
How to make Rogan Josh
And heres how you make it. All in one go, in one pot nice and easy!
Fall apart lamb
Rogan Josh is made with stewing lamb, so it needs to be cooked long and slow (2 hours, to be exact) for the lamb to become tender and for sauce flavour to develop.
You know its ready when you can use two forks to do THIS to the lamb:
What to serve with Rogan Josh
Something to soak with that glorious sauce is essential. Traditionally basmati (Indian long grain rice) though people suffering through low-carb torture can opt for Cauliflower Rice.
And something fresh will complete the meal. Its pictured with a variation of this Herb & Garlic Cucumber Salad I cut the cucumber into thicker chunks (for juicier bites), skipped the herb & garlic (the curry has enough flavour!) and sprinkled with coriander.
Hmm. OK, so it barely resembles the actual recipe but you get the drift!! Ill pop this in the printable recipe below as well, so its easy to find. Nagi x
Watch how to make it
Rogan Josh (Indian Lamb Curry)
- 3.5 tbsp ghee , substitute butter (Note 1)
- 1 cinnamon stick
- 6 green cardamom pods , lightly bruised
- 4 cloves
- 1 large onion , finely chopped
- 3 cloves garlic , finely minced
- 1 tbsp ginger , finely grated
- 5 tbsp tomato passata or puree (Note 4)
- 1 tsp salt
- 750g/1.5lb boneless lamb shoulder , cut into 3cm/1.2" cubes (Note 5)
- 1.5 cups / 375ml chicken stock , salt reduced (broth)
- 2 tbsp paprika , normal or sweet
- 3/4 tsp chilli powder (or to taste, Note 2)
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- 1/4 tsp nutmeg
- 1 tsp garam marsala (Note 3)
- 1/2 tsp fennel powder
- 1/2 tsp extra garam masala (Note 3)
- 1/2 tsp extra fennel powder
- 1/2 cup / 125g plain yoghurt (Greek yogurt fine)
- Chopped coriander leaves, finely shredded ginger, yogurt
Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
Add the garlic and ginger, cook for another minute.
Stir in the Spices, cook for 30 seconds.
Mix in the tomato puree and salt, then add stock and mix.
Add lamb, stir, bring to simmer.
Place lid on and adjust heat to low or medium low so it's simmering gently.
Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 6) and Easy naan - No Yeast Flatbread
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