4.8 from 8 votes
Easy Lamb Rogan Josh
Lamb Rogan Josh is definitely one of my favourite curries, whether I’m making it or getting it in takeaway form. I love it because it is really simple to make – or at least my version is!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
4
people
Calories:
408 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 tablespoons olive oil (or you can use butter or ghee, if you prefer)
- 1 white onion sliced, large
- 5 cm cassia cinnamon stick form
- 6 cardamom pods bashed
- 4 cloves
- 3 garlic grated finely or crushed, cloves
- 3 cm ginger grated, fresh, piece
- 1 teaspoon chili flakes
- 1 tablespoon cumin ground
- 1 tablespoon Coriander ground
- 1 tablespoon Turmeric ground
- 1 tablespoon garam masala
- 800 g lamb neck fillet chopped into 2cm pieces
- 400 g canned chopped tomatoes
- 1 teaspoon salt
- 100 ml water
- 2 tablespoons Coriander chopped, plus extra for garnish, leaves
- basmati rice or pilau rice, to serve
Instructions
- Preheat the oven to 160C / 140C fan / gas mark 3 / 325F.
- Drizzle 2 tablespoons of olive oil into a wide, deep saucepan or hob proof casserole dish and add the sliced onion, cinnamon stick, bashed cardamom pods and cloves. Cover with a lid and cook on a low heat for 5-10 minutes until the onions have softened but are not brown.
- Add in the crushed garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala. Stir and fry uncovered on a low heat for 3 more minutes.
- Add in the chopped lamb and stir to coat the lamb in the spices. Continue cooking for a couple of minutes to allow the lamb to start cooking.
- Add in the tinned tomatoes, 100ml water and salt. Stir and bring to the boil.
- If you are using an ovenproof saucepan or casserole dish, simply pop the lid on and put it in the oven for 1 hour and 15 minutes.
- If you are using a saucepan that cannot go in the oven (e.g. one with a plastic handle!), transfer the curry to an oven dish / Pyrex dish, put the lid on and pop it in the oven for 1 hour and 20 minutes. (It gets an extra 5 minutes, as the oven dish will be cold, so will slow down the cooking process to begin with.)
- Don’t forget to make some rice 10-30 minutes (depending on your recipe) before the curry is due to come out of the oven.
- Just before serving the curry, add a large handful of coriander leaves to the curry and stir. Serve scattered with more coriander leaves and with some rice and a beer or a glass of red wine. Enjoy!
Cup of Yum
Notes
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
408kcal
(20%)
Carbohydrates
16g
(5%)
Protein
43g
(86%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Cholesterol
130mg
(43%)
Sodium
859mg
(36%)
Potassium
1024mg
(22%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
395IU
(8%)
Vitamin C
13mg
(14%)
Calcium
104mg
(10%)
Iron
7.2mg
(40%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 408
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 130mg | 43% |
| Sodium | 859mg | 36% |
| Potassium | 1024mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 104mg | 10% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.