This Lamb Rogan Josh is influenced by Kashmiri versions and the British Indian Curry House. It is richly spiced with complimentary and complex flavours and plenty of chilli spice!
Classic Rogan Josh Recipe.
This recipe has many names, roghan josh or rogan gosht. I’ve even seen rogan gosh which gets special mention because it makes me smile!
I love lamb but it is incredibly expensive and difficult to find here in Hungary. I’m worth it though and given the popularity of my lamb madras recipe I know you guys like my lamb curry recipes too!
This curry likely began as a Persian dish. Although as a Brit with a penchant for British Indian food then my love is for a Kashmiri version of this recipe.
Lamb or mutton is the best meat for a curry as far as I am concerned, it has a rich flavour.
This means that it does not get lost in the myriad of flavours common in Indian cuisine.
It also has a good amount of fat and fat and oils take on spice flavour well. This means a well-rounded flavour.
I tend to keep my curry recipe sides pretty simple, I am perfectly happy with a naan bread and some boiled rice. Yes, both… I make no pretence of being low carb here!
But there are other additions that really work well with the richness of this lamb curry.
The first being a good kachumber salad. It is essentially a salad of diced onion, tomato and cucumber with a citrus dressing, some sugar and often fresh coriander.
I serve one with my chicken dhansak recipe, hop through and take a look.
Another thing that works really well is lime pickle. It is a classic Indian side served with pappadoms but I love it stirred through curries.
Recipe Optional Extras!
There are a couple of ways to play around with this lamb curry recipe. My written recipe includes a long marinade time.
This helps with tenderising the lamb, it begins to breakdown the proteins in the meat. This makes it really tender!
However, using commercially produced lamb means you can skip this step if you want. It will make a difference but it is not night and day and the meat will still be soft and tasty.
If you are using mutton though you want to maximise that marinade time. If you have not tried mutton, give it a try, it is particularly good in curry recipes.
Secondly, the addition of a pinch of saffron at the initial marinade stage adds a beautiful flavour and colour.
I often skip this step as saffron is outrageously expensive!
Finally, my recipe does not use garam masala, which is essentially nothing more than a spice mix.
I create a special bespoke spice blend with the whole spices for this recipe that compliment the lamb at the start.
- 500 g Lamb
- 100 ml Natural Yoghurt
- 25 g Ginger
- 25 g Garlic
- 1 Star Anise
- 6 Green Cardamom Pods
- 4 Cloves
- 1 Blade Mace
- 1 Tsp Black Pepper Corns
- 2 Tbsp Cooking Oil
- 150 g Onion
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Ground Cinnamon
- 2 Tsp Kashmiri Chilli Powder
- 1 Tsp Ground Coriander
- 1 Tsp Ground Turmeric
- 1/2 Tsp Salt
- 2 Tbsp Tomato Puree
- Cut the lamb into 2-2.5cm cubes.
- Take the yoghurt and use to marinade the lamb for at least 8 hours and as long as 24 hours.
- Blitz together the ginger and garlic with a little water to form a paste.
- Stir half of this through the lamb and yoghurt mix. Do this a couple of hours before you cook or whilst you are preparing, a couple of hours gives the best flavour.
- Cut the onion into thin half-moon shapes.
- Add the cardamom pods, black peppercorns, cloves, mace and star anise to a dry pan.
- Toast off over a medium-high heat for 3-4 minutes.
- Grind these spices in a coffee grinder or a pestle and mortar.
- Reduce the heat in the pan to medium and add the cooking oil.
- When the oil is warm add in the ground spice mix we and cook off for 30 seconds.
- Add in the onions, ground cumin and ground cinnamon along with the remaining garlic and ginger paste
- Cook until golden brown, this should take 10-15 minutes.
- Throw in the lamb and the marinade to the pan along with the Kashmiri chilli powder, turmeric and ground coriander and season with half of the salt.
- Cook for 10 minutes making sure you keep it moving as it will want to stick to the pan. This is normal and helps build flavour.
- After 10 minutes add in the tomato puree and 50ml of water and stir.
- Reduce the heat to low and allow to simmer for 25 minutes adding more salt if required after 10 minutes of simmering.
Serve sprinkled with freshly chopped coriander and plain basmati rice. Also not serving this with a naan bread would be an absolute crime 😉
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1046 Total Fat: 70g Saturated Fat: 24g Trans Fat: 0g Unsaturated Fat: 40g Cholesterol: 245mg Sodium: 898mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 7g Sugar: 11g Sugar Alcohols: 0g Protein: 69g