Rogan Josh (Indian Lamb Curry)
Recipe video above. 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 won't need to take a trip to an Indian store to get them - they're even sold at my local grocery store!
- Prep time
- 20 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 ((US: tomato puree/sauce, Note 5))
- 1 tsp salt
- 750g/1.5lb boneless lamb shoulder (, cut into 3cm/1.2" cubes (Note 6))
- 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 ((Note 4))
- 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
- Basmati rice
Instructions
- 1
Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
- 2
Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
- 3
Add the garlic and ginger, cook for another minute.
- 4
Stir in the Spices, cook for 30 seconds.
- 5
Mix in the tomato puree and salt, then add stock and mix.
- 6
Add lamb, stir, bring to simmer.
- 7
Place lid on and adjust heat to low or medium low so it's simmering gently.
- 8
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.
- 9
Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
- 10
Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
- 11
Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread