Easy Lamb Rogan Josh
User Reviews
4.9
51 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
522 kcal
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Course
Main Course
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Cuisine
Indian
Easy Lamb Rogan Josh
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Rogan josh is easy to make - just take a look at my lamb rogan josh recipe to recreate this takeaway favourite at home. Make sure to use lean lamb leg steaks with all fat removed for a slimming version.
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Ingredients
- 2 tbsp ghee or vegetable oil or low calorie spray for slimming version
- 2 large onions , finely diced
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp mild chilli powder
- 1 tsp sweet paprika
- ½ tsp Turmeric
- ⅛ tsp ground cloves
- 5 cardamom pods , lightly crushed
- 1 bay leaf
- 1 cinnamon stick
- 3 garlic cloves , minced
- 1 tbsp freshly grated ginger
- 900 g (2 pounds) diced lamb visible fat removed
- 2 tbsp tomato paste (purée)
- 400 g (14oz) tinned tomatoes replace with fresh diced tomatoes if preferred
- 500 ml (2 cups) hot chicken stock or water Use 250ml/1 cup in slow cooker & instant pot
- 5 tbsp natural yogurt 0% fat for a slimming version
- 2 tbsp fresh coriander (cilantro) to garnish
- salt and pepper to season
- Pinch chilli flakes optional
- 3 fresh tomatoes , sliced to serve (optional)
Kachumber
- 1 small red onion
- ½ cucumber , seeds removed
- 4 vine tomatoes , seeded and finely diced
- 1 red chilli , seeded and finely diced
- 2 tbsp fresh coriander (cilantro), finely chopped
- 1 lime , juice only
- salt and pepper to season
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Instructions
- Heat the ghee or oil in a large lidded casserole dish (or mist with olive oil spray). Gently cook the onions over low heat until softened but not colored, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
- Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic.
- Add the diced lamb and stir to coat in the spices. Stir in the tomato purée and chopped tomatoes.
- Add the stock or water and bring to a rolling simmer. Reduce the heat, cover the pot and gently cook for 60-90 minutes, stirring occasionally, until the sauce has thickened and the lamb is perfectly tender.
- Stir in the yogurt until it blends into the sauce. Remove the cinnamon stick and bay leaf (and the cardamom pods if you are able to find them).
- Check the seasoning, adding salt and pepper as needed. Add a pinch of dried chillies for a bit of gentle heat.
- Add the sliced fresh tomatoes and garnish with plenty of chopped coriander.
- Mix all the ingredients for the kachumber together in a small bowl.
- Serve the Rogan Josh with rice, the kachumber, some extra yogurt and naan or flatbread on the side to mop up the delicious sauce.
Instant Pot Method
- Select Saute/Less and heat the ghee or oil. Cook the onions for 5 minutes until softned, stirring.
- Add salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic. Stir the tomato paste in.
- Add the lamb and 250ml (1 cup) of stock and stir well to combine.
- Add the chopped tomatoes, do not stir.
- Cover the pot, set vent to sealing and cook on HIGH PRESSURE for 20 minutes.
- When cooking is done allow the pressure to release naturally. Stir to combine and if the sauce is a little on the watery side you can reduce it on Saute/high. Check the seasoning and serve.
Slow Cooker Method
- Heat the ghee or oil in a large lidded casserole dish or directly in the inner pot of your slow cooker IF IT ALLOWS FOR SEARING. Gently cook the onions over low heat until softened but not coloured, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
- Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic. Add the lamb and stir to coat in the spices.
- Stir in the tomato purée and chopped tomatoes. Add 250ml (1 cup) of hot stock and stir well to combine. Bring to a simmer.
- Transfer to your slow cooker, cover and cook on low for 8 hours or high for 6.
- Open the lid and stir the curry. If it still a little watery then continue to cook on high with the lid off for a little longer.
- Check the seasoning and serve.
Equipments used:
Notes
- TIPS AND FAQS
- I AM NOT A FAN OF LAMB, WHAT CAN I USE INSTEAD? Though lamb is traditional you can replace it with chicken thighs or even beef or pork if you prefer.
- HOW LONG DOES THIS CURRY KEEP? As with most curries, lamb rogan keeps well for up to three days in the fridge with the flavour of the sauce becoming even better!
- CAN I FREEZE ROGAN JOSH? This curry is suitable for freezing but I would advise you leave out the yoghurt if you are planning to store in the freezer. Cool the curry completely, portion into suitable containers and freeze. Use within three months, heating until piping hot before adding the yoghurt and serving.
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
32g
(11%)
Protein
49g
(98%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Cholesterol
112mg
(37%)
Sodium
20448mg
(852%)
Potassium
1274mg
(36%)
Fiber
5g
(20%)
Sugar
23g
(46%)
Vitamin A
1565IU
(31%)
Vitamin C
41mg
(46%)
Calcium
245mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 49g | 98% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 112mg | 37% |
| Sodium | 20448mg | 852% |
| Potassium | 1274mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 1565IU | 31% |
| Vitamin C | 41mg | 46% |
| Calcium | 245mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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