Lamb Rogan Josh Curry Recipe

Kashmiri influenced lamb rogan josh curry served with rice and naan bread.

Lamb Rogan Josh Curry Recipe

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!

Course Main Course

Cuisine Anglo Indian

Keyword Indian lamb rogan josh, lamb rogan josh, lamb rogan josh curry, rogan josh

Prep Time 10

Cook Time 1

Marinade Time 8

Total Time 9 10

Servings Servings

Calories 897kcal

Author Brian Jones

Ingredients

400 g Lamb 14oz
125 ml Natural Yoghurt ½ Cup
35 g Ginger 1 thumb sized piece
3 Garlic Cloves
1 Star Anise
6 Green Cardamom Pods
4 Cloves
1 Blade Mace
1 teaspoon Black Pepper Corns
2 tablespoon Cooking Oil
1 Medium Onion 150g
½ teaspoon Ground Cumin
½ teaspoon Ground Cinnamon
1½ tablespoon Kashmiri Chilli Powder
1 teaspoon Ground Coriander
1 teaspoon Ground Turmeric
½ teaspoon Salt
2 tablespoon Tomato Puree

Instructions

Cut the lamb into 2-2.5cm (¾-1") cubes.
Take the yoghurt and use it to marinate 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 the rest of the ingredients.
Cut the onion into thin (2-3mm or ⅛") half-moon shapes.
Add the cardamom pods, black peppercorns, cloves, mace and star anise to a dry pan 30cm or 12" frying pan or skillet.
Toast them over a medium-high heat for 3-4 minutes, then grind them in a spice grinder or a pestle and mortar.
Reduce the heat in the pan to medium, and add the cooking oil. When the oil is hot, add in the ground spice mix and cook it 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.
Add in the tomato puree and 75ml (⅓ cup) 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.

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