Lamb Rogan Josh is an enduring favourite, and in this recipe, the quality of the lamb is essential for achieving the desired melt-in-your-mouth tenderness. Hailing from the picturesque region of Kashmir in northern India, this dish embodies a harmonious balance of aromatic spices, ghee, onions, tomatoes, and the decadent addition of double cream, resulting in a rich and indulgent curry. Whether it's a cozy family meal or a festive gathering with friends, serving Lamb Rogan Josh promises to garner praise and leave your guests enamored by the unforgettable flavours of this iconic Indian dish.
Serves 4
Preparation time 15 minutes, Cooking time 1 hour 30 minutes, Overall time 1 hour 45 minutes.
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Medium
This classic is a favourite of mine, with this being a slow cooking dish most cuts of meat will end up deliciously tender. I always add the bone back to the dish at stage 7, this always gives more depth to the dish. - Steve.
Lamb Rogan Josh Recipe
Ingredients:
1 kilo of lamb. ( I tend to buy lamb on the bone then get the butcher to de-bone it for me, the bone can be added to the dish in stage 7 )
4 tablespoons of ghee or coconut oil
3 medium onions sliced
1 inch piece of ginger grated
4 cloves of garlic crushed
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon chilli powder
2, 400g tins of chopped tomatoes
1 tablespoon tomato puree
3 tablespoons plain Greek yogurt
300ml water or stock
1 teaspoon of Celtic or Himalayan salt
50ml double cream
1 teaspoon of garam masala
Chopped Coriander leaves
How to make Lamb Rogan Josh
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Prep all your ingredients,
Mix the spices together, slice the onions, trim some of the fat from the lamb and cube it ready to use. (The fat on the lamb is full of flavour and so is the bone if you don't like too much fat in the dish it can be spooned away at a later stage but it will leave the flavours)
In a heavy based pan melt 2 tablespoons of the ghee over a medium heat and fry the lamb in batches to seal the meat capturing the flavours, and then put to one side.
Keeping the heat to medium, add the other 2 tablespoons of ghee and then fry the sliced onions until they have browned slightly, for about 10 minutes.
Slightly lower the heat then add the cumin, coriander, turmeric and chilli powder to the pan, along with the crushed garlic and grated ginger, fry for 2 minutes stirring frequently. Do not let the spices burn.
Now add the yogurt stirring constantly to prevent the yogurt from curdling.
Add the meat back to the pan and stir in, then add the tinned tomatoes and tomato puree. Raise the heat to full and fry until all the ingredients have combined thoroughly.
Now You can add the water or stock with the salt, (if you have the bone add this in too) cover and simmer until the lamb is cooked through, for about 1½ hours. At the end of this stage, any excess fat can be drained off with a spoon or mopped up with some kitchen roll.
Add the double cream whilst stirring constantly then add the garam masala and coriander leaves to finish off the dish.
Goes well with:
This recipe for Lamb Rogan Josh is a labour of love, with each step designed to maximize the flavours and ensure a rich and satisfying dish. From searing the lamb to sautéing the onions and spices, every element plays a crucial role in building layers of taste. The addition of yogurt, tomatoes, and cream adds a creamy and velvety texture, while the final touch of garam masala and fresh coriander leaves elevates the dish to a whole new level of deliciousness. Follow these steps carefully to create a truly unforgettable dining experience that will have your guests singing your praises. Enjoy the process and savour the exquisite flavours of this classic Indian delicacy. Perfect served with a side of fluffy basmati rice or warm naan bread, lamb rogan josh is sure to become a favourite for anyone looking to experience the authentic tastes of India.
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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