The Lamb Rogan Josh Curry Recipe You Need To Make!
It’s easy to see why lamb Rogan Josh Curry is up there with being one of the most popular curries in the world. This easy, relatively cheap & quick to make Rogan Josh has the most incredible flavour, fragrance & presentation. To serve with the curry, fragrant & aromatic saffron rice also makes an appearance & with each curry I make for you, I’ll always try and make a different style of rice. Please enjoy this one.
Lamb Rogan Josh
Ingredients
Rogan Josh
- 750 g Lamb Leg or Shoulder Diced
- 190 g Natural Greek Yogurt
- 28 g Ghee
- 15 ml Neutral Oil
- 1 Cinnamon Stick
- 5 Green Cardamom Pods
- 4 Whole Cloves
- 4.5 g Cumin Seeds
- 3 Dried Bay Leaves
- 3 Shallots Sliced
- 4 Garlic Cloves Grated
- 15 g Ginger Peeled & Grated
- 14 g Kashmiri Chilli Powder
- 4 g Ground Fennel
- 2 g Ground Ginger
- 180 ml Hot Water or Chicken Stock
- Salt & Pepper To Taste
Saffron Rice
- 200 g Jasmine Rice Washed
- 400 ml Cold Water
- 10 Saffron Threads Optional
- Salt & Pepper To Taste
Serving & Garnishing
- Coriander (Cilantro) Garnish
- Naan To Serve
Method
- Combine the lamb & yogurt in a bowl, mix well. Wrap tightly & allow to marinate in the fridge for 1 hour, up to 24 hours.
- In a small bowl or jar, combine the red chilli powder (Kashmiri), ground fennel or leaves & ground ginger. Pour in the water & mix until smooth, set aside.
- In a large pot, heat the ghee or clarified butter & canola oil over medium heat. Once melted add in the cinnamon, green cardamom pods, cloves, cumin seeds & bay leaves. Fry for 1 minute, stirring frequently.
- Add in the thinly sliced shallots & saute for 5-6 minutes or until golden & translucent. Add in the minced garlic & ginger, fry for 1 minute, stirring the whole time.
- Place in the marinated lamb & yogurt (scraping all the yogurt in to avoid wastage), mix well & cook for 3 minutes, stirring frequently. Add in enough hot water to only just reach the top of the ingredients (don't cover it otherwise it will be too runny) & bring it to a boil. Reduce the heat to low, place on a lid & simmer for 40 minutes.
- Remove the lid & add in the chilli, fennel, ground ginger & water mix. Season to taste & mix well. Allow to continue simmering uncovered for a further 20 minutes or until reduced, thickened & the lamb is tender.
- In the meantime, place a saucepan over high heat, add in the washed rice, saffron & sea salt flakes, mix well & bring to a boil. Once boiling, reduce the heat to low, place on a lid & simmer for 14 minutes undisturbed. Turn it off the heat, leave the lid on & allow it to steam for 4 minutes. Remove the lid & fluff with a fork.
- Serve over the steamed saffron rice & garnish with coriander (cilantro). Serve with naan or any toasted bread.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Lamb Rogan Josh Curry Storage Instructions
This curry will last up to 4 days in the fridge and up to 5 months in the freezer. The curry and rice can be stored together; however, keeping them separated is better.
Lamb Rogan Josh Curry Reheating Instructions
To reheat, place the curry into a pan over medium-high heat and gently heat until hot throughout, ensuring the lamb is hot in the centre. Alternatively, it can be placed in the microwave and the rice.
Watch How To Make The Recipe
Did You Like This Rogan Josh Curry Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
I’ve always wanted to make homemade curry. This curry is super flavorful and delicious and very good with lamb!
This curry is so good, I’m glad you agree. Thank you.
Excellent recipe Jack thank you
Thank you