Rogan Josh
Ingredients
- 3.5 tbsp ghee
substitute butter, Note 1
- 1 cinnamon stick
- 6 green cardamom pods
lightly bruised
- 4 cloves
- 1 large onion
finely chopped
- 3 cloves garlic
finely minced
- 1 tbsp ginger
finely grated
- 5 tbsp tomato passata
US: tomato puree/sauce, Note 5
- 1 tsp salt
- 750g/1.5lb boneless lamb shoulder
cut into 3cm/1.2" cubes, Note 6
- 1.5 cups / 375ml chicken stock
salt reduced, broth
- 2 tbsp paprika
normal or sweet
- or to taste, Note 23/4 tsp chilli powder
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- 1/4 tsp nutmeg
- 1 tsp garam marsala
Note 3
- 1/2 tsp fennel powder
Note 4
- 1/2 tsp extra garam masala
Note 3
- 1/2 tsp extra fennel powder
- 1/2 cup / 125g plain yoghurt
Greek yogurt fine
- Chopped coriander leaves
finely shredded ginger, yogurt
- Basmati rice
Directions
- 1
- 2
Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
- 3
Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
- 4
Add the garlic and ginger, cook for another minute.
- 5
Stir in the Spices, cook for 30 seconds.
- 6
Mix in the tomato puree and salt, then add stock and mix.
- 7
Add lamb, stir, bring to simmer.
- 8
Place lid on and adjust heat to low or medium low so it's simmering gently.
- 9
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.
- 10
Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
- 11
Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
- 12
Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread
Rogan Josh
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Ratings & Reviews
Based on 230 ratings
Rating Breakdown
About this Recipe
Dreaming of a rich, aromatic Indian lamb curry that rivals your favorite restaurant? This Rogan Josh recipe delivers fall-apart tender lamb bathed in a creamy, intensely spiced tomato sauce, perfect for a special meal at home. What makes this Rogan Josh truly exceptional is its masterful blend of whole and ground spices, simmered slowly to infuse every morsel of lamb with deep, complex flavor. You won't need a specialty store for the spices either; most are easily found at your local grocery, making authentic Indian cooking accessible. Prepare your senses for a symphony of flavors. Each bite of Rogan Josh offers succulent, melt-in-your-mouth lamb, enveloped in a luxurious, creamy tomato-based sauce that is both savory and subtly warming from the paprika and chilli powder. The combination of cinnamon, cardamom, cloves, and fresh ginger and garlic creates an unforgettable aroma and a taste that lingers pleasantly. This dish, while rich in flavor, is surprisingly approachable for the home cook, culminating in a deeply satisfying and comforting experience. While lamb shoulder is traditional for its tenderness, you can experiment with other cuts if you prefer, ensuring they are cut into similar 3cm cubes. If you don't have ghee, unsalted butter makes an excellent substitute. Feel free to adjust the chilli powder to your preferred level of heat, making it as mild or fiery as you desire. For a subtle flavor tweak, using Greek yogurt instead of plain yogurt is perfectly fine. This hearty Rogan Josh is ideal for a comforting weekend dinner or a celebratory gathering, serving as a show-stopping centerpiece. Serve it alongside fluffy basmati rice, garnished generously with fresh chopped coriander leaves, finely shredded ginger, and a dollop of cooling yogurt to complete the authentic experience.