My Lamb Rogan Josh recipe is richly spiced with complimentary and complex flavours and plenty of chilli but still very easy to make!
Classic Rogan Josh Recipe
This recipe has many names, roghan josh or rogan gosht.
I’ve even seen rogan gosh which gets a special mention simply because it makes me smile and makes me say it in the same way an old friend would say it!
Lamb or mutton is the perfect meat for a curry as far as I am concerned.
It has a big and bold flavour and most importantly a really nice amount and quality of fat. That fat is the key to getting all of those complex flavours to meld together perfectly.
I think that it is this reason why lamb curries like this lamb rogan josh are always smoother and rounder to the palate.
It is however super expensive and hard to find here, so this recipe is a real treat for me.
You can skip the marinade time for this recipe if you wish. Marinating in yoghurt is an old technique that helps both tenderise meat and add flavour.
It will, of course, make a difference on the flavour front, but it will not be night and day.
It will make no difference on the tenderness front unless you are using hogget or mutton. If you can get the meat from an older beast then please do try it.
This recipe made with mutton is heavenly, everything remains the same, all you need to do is add twice as much water and simmer for 90 minutes.
The other addition often added to a lamb rogan josh is saffron.
Now I’m a self confessed food nut and will do pretty much everything I can to make my dinner as good as it can be.
But I am definitely not a rich man so there is no saffron in my lamb rogan josh.
However if you wanted to be super authentic then add a pinch during the marinade process, it does make a difference, but it is still a really special curry without it.
If you are making this curry with another meat then try and scale back the spices.
Reduce them by as much as 50% for chicken breast, a third for chicken thighs and by a quarter for beef.
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 rogan josh.
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 ocoriander or mint.
I serve one with my chicken dhansak recipe, hop through and take a look.
Another thing that works really well is a lime pickle. It is a classic Indian side served with pappadoms but I love it stirred through curries.
My Lamb Rogan Josh recipe epitomises everything I love about Indian flavours, it is spicy hot with complex but harmonious flavours. The yoghurt marinade helps deliver the most beautifully soft and tender lamb without hiding the flavour!
- 400 g (14 oz) Lamb
- 125 ml (1 Cup) Natural Yoghurt
- 30 g (Thumb Sized Piece) Ginger
- 3 Garlic Cloves
- 1 Star Anise
- 6 Green Cardamom Pods
- 4 Cloves
- 1 Blade Mace
- 1 Tsp Black Pepper Corns
- 2 Tbsp Cooking Oil
- 150 g (1 Cup) 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 75ml (2.5 fl oz) 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.
Amount Per Serving: Calories: 897Total Fat: 59gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 198mgSodium: 805mgCarbohydrates: 37gFiber: 6gSugar: 11gProtein: 57g
Calorific details are provided by a third-party application and are to be used as indicative figures only.