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Lamb Rogan Josh

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5 from 2 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Marinating Time: 1 hour
Total Time: 2 hours 15 minutes
Calories: 737kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Scrape every bit of yogurt out of the marinating bowl when adding the lamb to the pot — it's doing double duty as both the marinade and part of the sauce base, so leaving it behind thins out the final gravy.
Resist covering the pot when you first add the water in step 5 — leaving it uncovered at this stage lets the sauce reduce and concentrate, while covering it keeps it too thin and diluted.
Toast the whole spices just until fragrant in step 3 — go much past a minute and the cloves and cardamom can turn bitter instead of aromatic.
Storage & Reheating
Will keep in the fridge for up to 4 days in an airtight container, or in the freezer for up to 3 months. Reheat gently in a pot over low-medium heat with a splash of water to loosen the sauce, stirring occasionally — the yogurt-based sauce can separate slightly after freezing, but stirring it back together as it reheats will bring it back.
Serving 400gCalories 737kcalCarbohydrates 52.3gProtein 63.6gFat 29.5gSaturated Fat 11.3gPolyunsaturated Fat 2.39gMonounsaturated Fat 12.54gTrans Fat 1gCholesterol 192.8mgSodium 374.47mgPotassium 988.8mgFiber 4.8gSugar 3.4gVitamin A 2099IUVitamin C 2.75mgCalcium 157.5mgIron 8.8mg