Rogan Josh (Indian Lamb Curry)
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Servings
4 people
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Calories
381 kcal
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Course
Main Course
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Cuisine
Indian
Rogan Josh (Indian Lamb Curry)
Description
This Rogan Josh recipe uses lamb shoulder cut into cubes and simmered for almost two hours in ghee alongside whole spices like cinnamon, cardamom, and cloves that infuse the dish with warm aromas. Finely chopped onions are cooked until golden before adding garlic, ginger, and a hearty mixture of ground spices including paprika and garam masala. Tomato passata provides a tangy base while chicken stock helps form a luscious sauce. Slow simmering ensures the lamb becomes tender and the flavors meld thoroughly.
The thick, rich curry is finished with plain yogurt and extra garam masala and fennel powder, which round out the seasoning. Typical accompaniments include basmati rice and garnishes like fresh coriander leaves and julienned ginger that cut through the richness. The curry’s deep color and velvety texture come from the balanced spice blend and prolonged cooking.
The recipe offers variations on ingredients like ghee or butter, alternative spices, and storage tips. It also explains that the curry improves when left to rest and reheated and can be frozen for longer storage. The detailed spice notes help maintain authenticity and guide substitution if needed.
Ingredients
- 3.5 tbsp ghee , substitute butter (Note 1)
- 1 cinnamon stick
- 6 green cardamom pods , lightly bruised
- 4 cloves
- 1 onion finely chopped, large
- 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 lamb shoulder cut into 3cm/1.2" cubes (Note 6, boneless
- 1.5 cups / 375ml chicken stock , salt reduced (broth)
SPICES:
- 2 tbsp paprika , normal or sweet
- 3/4 tsp chilli powder (or to taste, Note 2)
- 4 tsp ground coriander
- 4 tsp cumin ground
- 2 tsp turmeric powder
- 1/4 tsp nutmeg
- 1 tsp garam masala Note 3
- 1/2 tsp fennel powder (Note 4)
FINISHES
- 1/2 tsp garam masala Note 3, extra
- 1/2 tsp fennel powder extra
SERVING/GARNISH
- 1/2 cup / 125g PLAIN yogurt Greek yogurt fine
- Coriander chopped coriander leaves, finely shredded ginger
- ginger
- yogurt
- basmati rice
Instructions
- 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 7) and Easy naan - No Yeast Flatbread
Notes
- Use ghee or butter for a rich cooking fat; substitute butter if ghee is unavailable.
- Ground spices like garam masala and fennel powder can be substituted or omitted based on availability.
- Lamb shoulder is preferable for tenderness due to its marbling; trim large fat pieces before cooking.
- The curry keeps well refrigerated up to 5 days or frozen for 3 months, and flavors improve with resting.
- Reheat gently on the stove or microwave, adding stock or water if sauce thickens too much.
- Serve with basmati rice and garnish with coriander and ginger for best presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381cal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 116mg | 39% |
| Sodium | 828mg | 35% |
| Potassium | 735mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1892IU | 38% |
| Vitamin C | 4mg | 4% |
| Calcium | 129mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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