Lamb Rogan josh

Lamb Rogan josh

Lamb Rogan josh is a fragrant and hearty curry featuring tender lamb slow-cooked with aromatic spices and a rich tomato-based sauce. This classic Indian dish offers a perfect balance of warmth and depth, ideal for a comforting meal.

Lamb

Prep Time

15 min

Cook Time

60 min

Servings

6

Lamb Rogan josh originates from the Kashmir region of India and is renowned for its complex layers of flavor, layered spices, and meltingly tender meat. Traditionally prepared using lamb or mutton, the curry is distinguished by its vibrant red color, derived from paprika and chili powders, as well as the use of warming spices such as cardamom, cinnamon, cloves, and bay leaves. This dish beautifully blends spicy, savory, and tangy elements, making it a culinary favorite across Indian cuisine. This recipe combines finely processed onions that add a silky base texture and sweetness, enriched with garlic and fresh ginger to provide a zesty underpinning. The Madras curry paste and tomato purée infuse the dish with intense flavor, while Greek yogurt lends richness and a hint of tang to soften the spices and create a luscious sauce. Lamb Rogan josh pairs wonderfully with fluffy basmati or pilau rice, which soaks up the aromatic gravy perfectly. It also complements Indian breads such as naan or roti. Garnishing with fresh coriander adds a refreshing herbal note for a complete dining experience. This dish is great for sharing and impresses with its cozy, authentic flavors that warm both body and soul.

Ingredients

  • 2 quartered Onion
  • 4 tbsp Sunflower Oil
  • 4 clove Garlic
  • Thumb sized peeled and very finely grated Ginger
  • 2 tbsp Madras Paste
  • 2 tsp Paprika
  • 1 cinnamon stick
  • 6 bashed to break shells Cardamom
  • 4 Cloves
  • 2 Bay Leaf
  • 1 tbsp Tomato Purée
  • 1 kg cubed Lamb
  • 150 ml Greek yogurt
  • Garnish chopped Coriander

Instructions

Begin by placing the quartered onions in a food processor and pulse until they are very finely chopped, almost to a paste. This step ensures the onions dissolve smoothly into the sauce, lending sweetness and body. Warm the sunflower oil in a large heavy-based pan over medium heat. Add the finely chopped onions, cover the pan with a lid, and allow them to soften and turn a deep golden brown, stirring occasionally to prevent burning. This caramelization step brings out an intense sweetness crucial for the dish. Add the minced garlic and freshly grated ginger to the pan, frying them together for about 5 minutes. Their fragrant aroma will start to fill your kitchen, building the flavor foundation for the curry. Next, stir in the Madras curry paste, paprika, cinnamon stick, crushed cardamom pods, cloves, bay leaves, and tomato purée. Cook everything together, stirring constantly over the heat for about 30 seconds to release the essential oils and blend the spices fully. Add the cubed lamb into the spiced mixture, coating the meat well to soak up the flavors. Pour in 300ml of water to create a cooking liquid, then stir everything thoroughly to combine. Turn the heat down to low and gently fold in the Greek yogurt, which will enrich the curry and give it a silky texture. Be careful to keep the heat low to prevent the yogurt from curdling. Cover the pan with a lid and allow the curry to simmer gently for 40 to 60 minutes. Check occasionally and stir to ensure nothing sticks to the bottom. The slow simmer will tenderize the lamb and thicken the sauce into a luscious consistency. Once the meat is tender and the sauce has thickened nicely, remove from heat. Serve the Rogan josh hot, sprinkled generously with chopped fresh coriander. Pair with plain basmati or fragrant pilau rice to absorb the delicious gravy. Tip: For extra depth, you can toast the spices briefly before adding oil. Also, gently adjusting the simmering time will allow you to customize meat tenderness and sauce thickness according to your preference.

Quick Info

Prep Time
15 min
Cook Time
60 min
Total Time
75 min
Servings
6

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