Description
Rogan Josh is a classic Indian lamb curry known for its rich, aromatic spices and tender, melt-in-your-mouth lamb. Slow-cooked in ghee with a blend of warming spices, tomatoes, and yogurt, this flavorful dish pairs perfectly with basmati rice and fresh garnishes for an authentic Indian meal experience.
Ingredients
Scale
Spices and Flavorings
- 1 cinnamon stick
- 6 green cardamom pods, lightly bruised
- 4 cloves
- 2 tbsp paprika (normal or sweet)
- 3/4 tsp chilli powder (or to taste)
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- 1/4 tsp nutmeg
- 1 tsp garam masala
- 1/2 tsp fennel powder
- 1/2 tsp extra garam masala
- 1/2 tsp extra fennel powder
Fresh and Dairy
- 1 large onion, finely chopped
- 3 cloves garlic, finely minced
- 1 tbsp ginger, finely grated
- 1/2 cup / 125g plain yoghurt (Greek yogurt preferred)
- Chopped coriander leaves (for garnish)
- Finely shredded ginger (for garnish)
Main Ingredients
- 3.5 tbsp ghee (can substitute butter)
- 5 tbsp tomato passata (tomato puree/sauce)
- 1 tsp salt
- 750g / 1.5lb boneless lamb shoulder, cut into 3cm / 1.2″ cubes
- 1.5 cups / 375ml chicken stock (salt reduced)
Serving
- Basmati rice
Instructions
- Infuse the Ghee with Whole Spices: Melt ghee over medium heat in a large heavy-based pot. Add cinnamon stick, cardamom pods, and cloves. Cook for one minute to release the aromas and flavors of the spices.
- Sauté the Onions: Add the finely chopped onion and cook for about 7 minutes, stirring frequently, until the onions turn golden and start to brown around the edges, developing a deep flavor base.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for another minute until fragrant but not burnt.
- Cook the Ground Spices: Mix in paprika, chilli powder, ground coriander, cumin, turmeric, nutmeg, garam masala, and fennel powder. Cook the spice blend with the onion mixture for 30 seconds to enhance their flavor and aroma.
- Add Tomato Passata and Stock: Stir in the tomato passata and salt. Pour in the chicken stock and mix thoroughly to combine into a flavorful sauce base.
- Add the Lamb and Simmer: Place the cubed lamb into the pot, stirring to coat with the sauce. Bring the mixture to a gentle simmer.
- Slow Cook the Lamb: Cover the pot with a lid, reduce the heat to low or medium-low so the sauce simmers gently. Cook for 1 hour and 45 minutes, stirring occasionally, until the lamb becomes very tender and easy to pry apart with forks.
- Reduce the Sauce: Remove the lid and continue cooking for another 15 minutes to slightly thicken and concentrate the sauce, ensuring the lamb remains very tender.
- Finish with Yogurt and Extra Spices: Stir in the plain yogurt along with the extra garam masala and extra fennel powder. Cook for a few more minutes, allowing the yogurt to enrich the sauce without curdling.
- Serve: Serve the Rogan Josh hot over basmati rice. Garnish with chopped coriander leaves and finely shredded ginger. Optionally serve with cucumber salad and naan bread for a complete meal.
Notes
- Note 1: Ghee can be substituted with butter if preferred, but ghee adds a richer, more authentic flavor.
- Note 2: Adjust chilli powder quantity to desired heat level.
- Note 3: Garam masala is a blend of ground spices including cinnamon, cardamom, and cloves, adding signature aroma to the dish.
- Note 4: Fennel powder provides a subtle sweet and licorice note to balance the spices.
- Note 5: Tomato passata is Italian-style pureed tomatoes similar to tomato puree or sauce; it helps create the curry’s smooth, tangy base.
- Note 6: Using boneless lamb shoulder ensures tender meat after long cooking.
- Note 7: Cucumber salad and easy naan bread are recommended sides to complement the dish.
