Rogan Josh (Indian Lamb Curry)
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't need to take a trip to an Indian store to g
Foto: RecipeTin Eats
Ingredients
- 3.5 tbsp ghee (, substitute butter (Note 1))
- 1 cinnamon stick
- 6 g reen cardamom pods (, lightly bruised)
- 4 clove s
- 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
- 750 g /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)
- 3/4 tsp chilli powder ((or to taste, Note 2))
- 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
Steps
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Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
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Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
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Add the garlic and ginger, cook for another minute.
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Stir in the Spices, cook for 30 seconds.
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Mix in the tomato puree and salt, then add stock and mix.
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Add lamb, stir, bring to simmer.
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Place lid on and adjust heat to low or medium low so it's simmering gently.
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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.
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Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
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Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
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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
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (42% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ghee | 3.5 tbsp | - | - |
| cinnamon stick | 1 | - | - |
| reen cardamom pods | 6 g | - | - |
| s | 4 clove | Rp 15.000/kg | Rp 6.000 |
| large onion | 1 | - | - |
| garlic | 3 cloves | - | - |
| ginger | 1 tbsp | - | - |
| tomato passata | 5 tbsp | Rp 12.000/kg | Rp 900 |
| salt | 1 tsp | - | - |
| /1.5lb boneless lamb shoulder | 750 g | - | - |
| / 375ml chicken stock | 1.5 cups | - | - |
| paprika | 2 tbsp | Rp 40.000/kg | Rp 1.200 |
| chilli powder | 0.75 tsp | Rp 8.000/100g | Rp 300 |
| ground coriander | 4 tsp | - | - |
| ground cumin | 4 tsp | Rp 70.000/kg | Rp 1.400 |
| turmeric powder | 2 tsp | Rp 8.000/100g | Rp 800 |
| nutmeg | 0.25 tsp | - | - |
| garam marsala | 1 tsp | Rp 5.000/250g | Rp 100 |
| fennel powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| extra garam masala | 0.5 tsp | Rp 5.000/250g | Rp 50 |
| extra fennel powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| / 125g plain yoghurt | 0.5 cup | - | - |
| Chopped coriander leaves | - | - | - |
| Basmati rice | - | - | - |
*Estimated market prices, may vary by region
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