Description
This classic Rogan Josh recipe features tender lamb cooked in a rich and aromatic curry sauce with a blend of traditional Indian spices. The dish is slow-simmered to perfection, resulting in a flavorful and comforting meal perfect served with basmati or pilau rice, garnished with fresh coriander.
Ingredients
Scale
Main Ingredients
- 2 onions, quartered
- 4 tbsp sunflower oil
- 4 garlic cloves, finely crushed
- Thumb-size piece fresh root ginger, peeled and very finely grated
- 2 tbsp Madras curry paste
- 2 tsp paprika
- 1 cinnamon stick
- 6 green cardamom pods, bashed to break the shells
- 4 cloves
- 2 bay leaves
- 1 tbsp tomato purée
- 1 kg lean leg of lamb, cut into generous cubes
- 150 ml Greek yogurt
- Chopped coriander, to garnish
Instructions
- Prepare Onions: Place the quartered onions into a food processor and blend until very finely chopped.
- Fry Onions: Heat the sunflower oil in a large heavy-based pan over medium heat. Add the chopped onions with the lid on and fry, stirring occasionally, until golden and very soft.
- Add Garlic and Ginger: Stir in the finely crushed garlic cloves and grated fresh ginger. Continue frying for an additional 5 minutes to release flavors.
- Add Spices and Tomato Purée: Add the Madras curry paste, paprika, cinnamon stick, bashed cardamom pods, cloves, bay leaves, and tomato purée to the pan. Stir well over the heat for about 30 seconds to combine and toast the spices slightly.
- Add Lamb and Water: Add the cubed lamb to the pan along with 300 ml of water. Stir to combine all the ingredients evenly.
- Incorporate Yogurt: Lower the heat and stir in the Greek yogurt carefully.
- Simmer: Cover the pan and gently simmer the curry for 40 to 60 minutes, or until the lamb is tender and the sauce has thickened to a rich consistency.
- Garnish and Serve: Remove from heat, garnish with freshly chopped coriander, and serve hot with plain basmati or pilau rice.
Notes
- Use lean leg of lamb to prevent excess fat and keep the curry lighter.
- Be sure to fry the onions slowly until golden for the best flavor base.
- Adding yogurt at the end helps tenderize the meat and adds creaminess to the sauce without curdling if the heat is low.
- Simmer gently to avoid toughening the lamb and to develop deep flavors.
- Adjust water quantity if you prefer a thinner or thicker sauce.
- This dish can be prepared a day ahead as flavors improve overnight.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Rogan Josh, Lamb Curry, Indian Curry, Spicy Lamb, Slow Cooked Curry
