Lamb rogan josh recipe

By Lizzie Kamenetzky

  1. Serves 4-6
  2. Takes 15 minutes to make, 55 minutes to cook, plus marinating
  3. Rating

This lamb curry recipe originated in Persia and is well worth the effort. Great served with rice and naan.

tried and tested
Lamb rogan josh

Ingredients

  1. 800g boned shoulder of lamb, cut into 2.5cm pieces
  2. 150g natural yogurt
  3. 2 tbsp ground almonds
  4. 1 large onion, roughly chopped
  5. 2.5cm piece fresh ginger, grated
  6. 5 garlic cloves
  7. 5 tbsp vegetable oil
  8. 5 cardamom pods
  9. 2 bay leaves
  10. 4 cloves
  11. ½ cinnamon stick
  12. 1 tsp red chilli powder
  13. 1 tbsp ground coriander
  14. 1 tsp garam masala
  15. ½ tsp ground turmeric
  16. 2 tbsp tomato purée
  17. 227g can chopped tomatoes
  18. Handful fresh coriander leaves, chopped

Method

  1. 1. Marinate the lamb in a bowl with the yogurt and almonds for at least 2 hours or overnight. In a food processor, whizz the onion, ginger and garlic into a paste.
  2. 2. Heat the oil in a large, heavy-based pan over a medium heat. Add the cardamom, bay leaves, cloves and cinnamon and cook for 30 seconds. Add the onion paste and cook for 10 minutes until the onions are golden.
  3. 3. Add the lamb and marinade and cook for about 30 minutes, stirring frequently, until the meat is browned. Keep stirring to stop it sticking. Add a splash of water if it gets really dry.
  4. 4. Add the powdered spices, tomato purée and a splash of water, and cook for 2 minutes. Add the chopped tomatoes and cook for 10 minutes. Season well and stir in the chopped coriander, then serve with basmati rice cooked with a little saffron added to the water, and naan bread.

Nutritional info

Per serving (based on 6): 362kcals, 24.2g fat (6.4g saturated), 31.2g protein, 7g carbs, 5.2g sugar, 0.4g salt

Chef's tip

To freeze, cool the finished curry, minus the coriander, and freeze in a sealed container for up to 3 months. Defrost, reheat until piping hot and garnish.

Wine Recommendation

The peachy flavours of fruity viognier are spot on with the rich tomato of this spicy sauce.

Comments

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gillwaite@googlemail.com

March 17

Really nice but quite spicy. Next time I would serve it with plain yogurt, but it was also delicious with mango chutney

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