Lamb Rogan Josh

Lamb curry dishes are a very popular restaurant meal.  Our local Indian restaurants produce some fantastic versions and it’s always difficult to choose any other dish when you go there – it’s just so good.  This version creates your own Rogan Josh paste as a starting point.

The lamb is initially browned before being cooked in a beautiful gravy combining yoghurt and Rogan Josh paste.  The Rogan Josh Paste is a lovely blend of garlic, ginger and other fragrant spices to produce a mildly spiced dish.  A very tasty curry.

The Rogan Josh paste created for this dish is mild on the heat scale.  If you would like extra spiciness added, then you could add the seeds from the chilli into the dish or alternately add some extra ground chilli into the paste.  It really comes down to your preference.

Print Recipe

Lamb Rogan Josh

Prep Time

25 minutes

Cook Time

1 hour

Servings

people

Ingredients

Rogan Josh Paste

• 2 tsp Cumin Seeds
• 2 tsp Coriander Seeds
• 1 tsp Fennel Seeds
• 1 tsp Black Peppercorns whole peppercorns
• 2 Cloves Garlic thinly sliced
• 1 tsp Ground Ginger
• 1 tbsp Ground Paprika
• 2 tsp Smoked Paprika
• 1/2 tsp Ground Chilli
• 2 tbsp Peanut Oil
• 2 tbsp Tomato Paste
• 2 Long Red Chillis deseeded and thinly sliced
• 1 bunch Coriander Leaves

Lamb

• 2 tbsp Olive Oil use Ghee if readily available
• 1 kg Lamb Leg boneless - cut into bite size pieces
• 2 Brown Onions diced
• 6 Cardamom Pods
• 4 Bay Leaves
• 1/2 cup Rogan Josh Paste
• 1 cup Plain Greek Yoghurt
• 1 1/3 cups water
• 2 tbsp Lemon Juice
• 1 tsp Garam Masala
• Coriander Leaves diced to garnish
• 1 Long Red Chilli thinly sliced to garnish
• Basmati Rice to serve

Prep Time 25 minutes Cook Time 1 hour Servings people Ingredients Rogan Josh Paste 2 tsp Cumin Seeds 2 tsp Coriander Seeds 1 tsp Fennel Seeds 1 tsp Black Peppercorns whole peppercorns 2 Cloves Garlic thinly sliced 1 tsp Ground Ginger 1 tbsp Ground Paprika 2 tsp Smoked Paprika 1/2 tsp Ground Chilli 2 tbsp Peanut Oil 2 tbsp Tomato Paste 2 Long Red Chillis deseeded and thinly sliced 1 bunch Coriander Leaves Lamb 2 tbsp Olive Oil use Ghee if readily available 1 kg Lamb Leg boneless - cut into bite size pieces 2 Brown Onions diced 6 Cardamom Pods 4 Bay Leaves 1/2 cup Rogan Josh Paste 1 cup Plain Greek Yoghurt 1 1/3 cups water 2 tbsp Lemon Juice 1 tsp Garam Masala Coriander Leaves diced to garnish 1 Long Red Chilli thinly sliced to garnish Basmati Rice to serve

Instructions

Rogan Josh Paste

1. Heat a small frying pan over medium high heat.
2. Add cumin seeds, coriander seeds, fennel seeds & black peppercorns to pan and cook for 1-2 minutes or until fragrant.
3. Remove pan from heat and transfer seeds to a small food processor and allow to cool for about 5 minutes.
4. Process seeds until finely ground.
5. Add garlic & ground ginger and process to mix through to a paste.
6. Add peanut oil, tomato paste, chilli and coriander leaves. Continue processing until a smooth paste is formed. Note: this will produce about 2/3 cup of Rogan Josh Paste.

Lamb

1. Heat 1 tbsp olive oil in a large frying pan over medium high heat.
2. Add lamb and cook until browned. Cook in batches and add extra olive oil if required. Remove from pan and set aside.
3. Reduce heat to medium, add onion, cardamon pods & bay leaves to pan and cook for about 5 minutes.
4. Add 1/2 cup rogan josh paste, stir to mix through and cook for about 2 minutes or until fragrant, while stirring regularly.
5. Return lamb to pan then add yoghurt & water. Stir to mix through. Season as required.
6. Bring to boil, then reduce heat and simmer for about 45 minutes (uncovered) or until lamb is tender.
7. Add lemon juice & garam masala, stir to mix through then remove from heat.
8. Serve with basmati rice, garnished with coriander and chilli.