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Lamb rogan josh recipe
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Indulgent Indian rogan josh with tender lamb in aromatic spices. Elevate your dinner party with our top-notch recipe, surpassing restaurant quality. Easy 15-minute prep with a rich, bold flavor profile. Kashmiri curry essential with onion, garlic, ginger, and flavorful spices slowly cooked for exquisite taste. Enjoy with basmati rice, naan, and a side of raita.
Ingredients:
  • 2 red onions, halved, thinly sliced
  • 2 pinches of sea salt flakes
  • 8 green cardamom pods, lightly crushed
  • 2 tsp fennel seeds
  • 3 dried bay leaves or fresh bay leaves
  • 1 cinnamon stick
  • 6 garlic cloves, finely grated
  • 5cm-piece ginger, peeled, finely grated
  • 7.50 gm sweet paprika
  • 1/2 tsp chilli powder, or to taste
  • 20.00 ml garam masala (see tip)
  • 1.2kg lamb shoulder, cut into roughly 4cm pieces
  • 40.00 ml natural yoghurt
  • Fresh coriander leaves, to serve
  • Steamed basmati rice, to serve
Instructions:
  • Preheat the oven to 170C/150C fan forced. In a large flameproof casserole dish over medium heat, warm the oil. Add onion and a pinch of salt. Sauté for 10 minutes until the onion is dark golden and soft. Stir in cardamom pods, fennel seeds, bay leaves, cinnamon stick, garlic, ginger, paprika, chilli powder, and garam masala. Cook for another 2 minutes until fragrant.
  • Introduce 125ml (1/2 cup) water to the mix. Include the lamb, an additional pinch of salt, and sauté, stirring frequently, for 3 minutes until the lamb is thoroughly coated in the spices and starts to brown slightly. Pour in 375ml (1 1/2 cups) water and gently simmer. Cover and move to the oven to bake for 1 1/2 hours until the lamb is supremely tender.
  • Allow the casserole to cool for a bit, then discard the cinnamon stick and bay leaves before mixing in the yoghurt. Garnish with coriander and enjoy with rice.

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