lamb rogan josh

Recipe video above. An Indian lamb curry to die for! A heady combination of intense spices in a creamy tomato curry sauce, the lamb is fall apart tender and packs a serious flavour punch. While this recipe calls for a lengthy list of spices, you won&#x27;t need to take a trip to an Indian store to get them - they&#x27;re even sold at my local grocery store!

Rogan Josh (Indian Lamb Curry)

ghee (, substitute butter (Note 1))

cinnamon

green cardamom pods (, lightly bruised)

cloves

onion (, finely chopped)

garlic (, finely minced)

tbsp ginger (, finely grated)

tbsp tomato passata ((US: tomato puree/sauce, Note 4))

salt

lamb

chicken

tbsp paprika (, normal

tsp chilli powder ((or to taste, Note 2))

tsp coriander

tsp cumin

turmeric powder

tsp nutmeg

tsp garam marsala ((Note 3))

fennel powder

tsp extra garam masala ((Note 3))

plain yoghurt ((Greek yogurt fine))

coriander leaves, finely shredded ginger, yogurt

Basmati rice

Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.

Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.

Add the garlic and ginger, cook for another minute.

Stir in the Spices, cook for 30 seconds.

Mix in the tomato puree and salt, then add stock and mix.

Add lamb, stir, bring to simmer.

Place lid on and adjust heat to low or medium low so it's simmering gently.

Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.

Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.

Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.

Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 6) and Easy naan - No Yeast Flatbread

Lamb rogan josh - Succulent pieces of lamb cooked in a rich, flavorful sauce

Lamb Rogan Josh - Restaurant Style

fennel seeds

cumin seeds

tsp turmeric

tsp garam masala

paprika

ginger,

garlic cloves,

Water

Place onions in the small bowl of a...

Place onions in the small bowl of a food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl. Set aside.

Place ginger and garlic in the food processor....

Place ginger and garlic in the food processor. Add a little water and grind to a coarse paste. Set aside.

Heat a small frying pan over low heat....

Heat a small frying pan over low heat. Add fennel and cumin seeds. Roast, stirring, for 2-3 minutes or until aromatic. Leave to cool. Place in a spice grinder or mortar and pestle and grind to a coarse powder.

Combine together fennel-cumin mix, ground coriander, ground turmeric,...

Combine together fennel-cumin mix, ground coriander, ground turmeric, garam masala, paprika and red chili powder in a small bowl. Set aside.

Heat oil in a large casserole over medium-high...

Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes.

Add onion paste. Cook, stirring, for 1-2 minutes...

Add onion paste. Cook, stirring, for 1-2 minutes or until the raw smell disappears. Add ginger garlic paste. Cook, stirring, for 2 minutes or until fragrant.

Stir in spice mix. Cook for 1 minute...

Stir in spice mix. Cook for 1 minute or until aromatic. Add tomato paste and canned tomatoes. Cook, stirring often, for 1-2 minutes.

Add lamb. Season with salt. Cook, stirring occasionally,...

Add lamb. Season with salt. Cook, stirring occasionally, for 10 minutes. Stir yogurt into the curry. Cover lamb with 250 ml hot water. Bring to the boil.

Reduce heat to medium-low, and simmer, covered and...

Reduce heat to medium-low, and simmer, covered and stirring occasionally, for 30-40 minutes or until lamb is cooked through.

Sprinkle with chopped coriander and mint leaves. Serve...

Sprinkle with chopped coriander and mint leaves. Serve with naan, roti or rice.

https://www.youtube.com/watch?v=g_-QL0Eyn9I

Get the full recipe: https://nishkitchen.com/lamb-bhuna-restaurant-style-video/

Restaurant style lamb curry

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Lamb Bhuna - Restaurant Style

This lamb curry's a popular restaurant classic that's really easy to make at home. It's a rich, crowd pleasing lamb dish that the whole family will enjoy

Lamb rogan josh

onions

tbsp sunflower oil

garlic

ginger

tbsp Madras curry paste

green cardamom bashed to break the shells

bay leaves

tomato purée

leg of lamb

Greek yogurt

coriander

Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.

Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.

Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.

This Kashmiri Rogan josh gets as authentic as it can and tastes super delicious with succulent pieces of lamb in a super flavorsome gravy.

Rogan Josh Recipe (Lamb Rogan Josh)

1.1 lbs. (500 grams) bone-in mutton ((tender lamb, like leg of lamb

ghee (or mustard oil (refer notes))

¼ teaspoon asafoetida ((hing, skip if you don't have))

curd ((yogurt at room temperature, preferably fresh and not sour))

salt ((adjust

hot water ((or mutton stock, + more as required, up to 5 cups depending on the meat))

shallots (or yellow onion (optional, refer notes))

bay leaf ((skip if you don't have))

cinnamon ((or ¼ teaspoon ground cinnamon))

green cardamoms ((or ⅓ teaspoon ground cardamoms))

black cardamom ((skip if you don't have))

fennel seeds powder

dried ginger powder ((or substitute 1 teaspoon ginger paste))

garam masala ((optional))

This step is optional. But it helps to thicken the rogan josh. Heat 1.5 tablespoons oil in a pan and saute shallots/onions on a medium heat until golden, about to caramelize but not burnt. Cool them and blend with 2 to 3 tablespoons of yogurt to a smooth paste. Keep this aside.

Heat oil or ghee in a heavy bottom pot and add bay leaf, green cardamoms, cinnamon, cloves and black cardamoms. (If you opt for the ground spices, add them later.)

When the spices begin to sizzle in oil, add mutton and sear it for 1 to 2 minute on a high heat.

Reduce the heat to medium and fry for another 4 to 5 minutes until the meat is slightly brown.

While you fry the meat, add yogurt to a mixing bowl. Also add ground spices - red chilli powder, fennel powder, dried ginger powder and salt.

Whisk all of them well. If your yogurt is too thick (like Greek yogurt), add 3 to 4 tablespoons of water or stock and whisk it well until smooth.

Once the meat is light brown in color, add hing to the oil. Take the pot off the stove and slowly stir in the spice and yogurt mixture.

Mix well and place the pot back on the stove. Cook covered for 3 to 4 minutes on a medium heat.

Pour 1 cup hot water or stock. Cook covered on a low heat until tender, adding more hot water if required.

Stir rogan josh every 7 to 8 minutes. When it is done, the mutton pieces should be soft, tender and fall off the bone. (Optional - During the last 20 minutes of cooking add the blended onion paste and mix well.)

The cook time depends on the kind of pot, source of heat and the intensity of heat. Do not forget to add more hot water (if required) as you cook. It takes me 2 hours for the mutton to get tender.

The gravy in Rogan josh is neither too runny nor too thick but is slightly thick as the some of the bone marrow seeps into the liquids. This results can be achieved only by slow cooking the dish.

Taste test and add more salt or garam masala if required. Turn off the heat and rest for few hours before serving. This helps to develop the flavors.

Serve rogan josh with plain steamed basmati rice, Saffron Rice, Tandoori Roti, Butter Naan, Paratha or Roti.

How to Make Rogan Josh

Hi Swasthi,
I left the berries out and you’re right re Niger seeds, they’re not in the masala. The resulting 
Kebabs were amazing, not just because of the masala but the texture due to marinating with raw papaya.
Thankyou for input,

Paul:-)

Hi Swasthi,
Really enjoyed this. It really isn’t anything like the takeaway/restaurant versions that we get here in Britain.
I did use the fried (in ghee) onions, ground spice and yoghurt, then blended in a blender (I wasn’t sure if you meant simply stir the cooked onions into the yoghurt mixture)
I only had Lamb neck fillet but bought a couple of chops for the bone content. 
I will hunt for both Cockscomb flower and Ratan Jot online.

Thanks again. Your recipes are always delicious.

Paul:-)

Wonderful recipe..tried and came out best

Hi Swasthi
We had this last night and must say it was very flavourful.
Used all the ingredients except the cockcomb. Also used the shallot and yogurt mix.
Had a problem getting the lamb to get  to the point of falling off the bone, took well over 8 hours and it was extremely fatty, but that not the fault of the recipe.

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The most viewed lamb rogan josh recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine