Description
Lamb Rogan Josh is a classic Indian curry known for its deep red color and rich, slightly spicy flavor. This version by the Hairy Bikers emphasizes tender chunks of lamb slow-cooked with tomatoes, onions, garlic, ginger, and a blend of aromatic spices. Served with rice or naan bread, it’s a dish that’s both satisfying and versatile.
Ingredients
- Lamb shoulder (1kg, diced): Tender and flavorful, ideal for slow cooking.
- Onions (2 large): Finely chopped.
- Garlic (4 cloves): Minced.
- Ginger (2 tablespoons): Freshly grated.
- Tomatoes (400g can): Adds richness to the sauce.
- Plain yogurt (200ml): Balances the spices and adds creaminess.
- Ghee or vegetable oil (2 tablespoons): For frying.
Spices:
- Ground cumin (2 teaspoons): Earthy and aromatic.
- Ground coriander (2 teaspoons): Adds a warm, citrusy note.
- Turmeric (1 teaspoon): For color and subtle flavor.
- Paprika (1 teaspoon): Adds depth and mild heat.
- Chili powder (1 teaspoon, adjust to taste): For a kick of heat.
- Cinnamon stick (1): Adds warmth and sweetness.
- Cardamom pods (4): Lightly crushed for a fragrant aroma.
- Bay leaves (2): Adds a subtle herbal note.
Instructions
Step 1: Brown the lamb
- Heat ghee or oil in a large frying pan over medium-high heat.
- Brown the lamb in batches, ensuring all sides are seared. Remove and set aside.
Step 2: Sauté the onions
- In the same pan, add the onions and cook for 8–10 minutes until golden and soft.
- Add the garlic and ginger and cook for another 2 minutes.
Step 3: Toast the spices
- Stir in the cumin, coriander, turmeric, paprika, and chili powder. Cook for 1–2 minutes until fragrant.
Step 4: Build the sauce
- Add the canned tomatoes, cinnamon sticks, cardamom pods, and bay leaves. Stir well and bring to a simmer.
Step 5: Combine and cook
- Return the browned lamb to the pot. Stir in the yogurt and mix well to coat the lamb.
- Cover the pot and simmer on low heat for 1.5–2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Step 6: Adjust seasoning
- Taste the curry and adjust the seasoning with salt and more chili powder if needed.
Step 7: Serve
- Garnish with fresh coriander leaves and serve hot with basmati rice, naan bread, or chapati.