Rogan Josh: Spiced Lamb Curry with Yogurt and Aromatic Spices Recipe

Introduction

Rogan Josh is a classic Indian lamb curry known for its rich, aromatic flavors and tender meat. This comforting dish combines fragrant spices with creamy yogurt to create a deeply satisfying meal perfect for any occasion.

Ingredients

• 2 onions, quartered
• 4 tbsp sunflower oil
• 4 garlic cloves, finely crushed
• Thumb-size piece fresh root ginger, peeled and very finely grated
• 2 tbsp Madras curry paste
• 2 tsp paprika
• 1 cinnamon stick
• 6 green cardamom pods, bashed to break the shells
• 4 cloves
• 2 bay leaves
• 1 tbsp tomato purée
• 1kg lean leg of lamb, cut into generous cubes
• 150ml Greek yogurt
• Chopped coriander, to garnish

Instructions

1. Step 1: Put the onions in a food processor and whizz until very finely chopped.
2. Step 2: Heat the sunflower oil in a large heavy-based pan. Add the chopped onions and fry with the lid on, stirring occasionally, until golden and soft.
3. Step 3: Add the crushed garlic and grated ginger to the pan and fry for another 5 minutes.
4. Step 4: Tip in the Madras curry paste, paprika, cinnamon stick, cardamom, cloves, bay leaves, and tomato purée. Stir well over the heat for about 30 seconds to release the spices’ aromas.
5. Step 5: Add the cubed lamb and 300ml water to the pan. Stir to combine, then reduce the heat.
6. Step 6: Add the Greek yogurt to the pan and stir gently to blend.
7. Step 7: Cover the pan and gently simmer for 40 to 60 minutes, or until the lamb is tender and the sauce has thickened.
8. Step 8: Serve the rogan josh sprinkled with chopped coriander, alongside plain basmati or pilau rice.

Tips & Variations

• For extra depth, marinate the lamb in yogurt and some spices for a few hours before cooking.
• Adjust the heat by adding fresh chili or using a hotter curry paste if you prefer a spicier dish.
• Use Greek yogurt to prevent curdling and add creaminess to the sauce.
• If you don’t have a food processor, finely chop the onions by hand for more texture.

Storage

Store leftover rogan josh in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. This dish also freezes well for up to 2 months; thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, shoulder or neck lamb works well as they become tender with slow cooking, but leg of lamb is leaner and cooks nicely too.

Is there a vegetarian alternative to rogan josh?

You can substitute lamb with hearty vegetables like cauliflower, potatoes, and chickpeas for a vegetarian version with similar spices and flavors.

Rogan Josh: Spiced Lamb Curry with Yogurt and Aromatic Spices Recipe

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★★★★★

4.5 from 79 reviews

• Author: Jack
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

A rich and fragrant Rogan Josh recipe featuring tender cubes of lean leg of lamb simmered in a spiced tomato and yogurt sauce, infused with traditional Indian spices for a warming and flavorful curry.

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Ingredients

Scale 1x2x3x

Meat and Dairy

• 1kg lean leg of lamb, cut into generous cubes
• 150ml Greek yogurt

Vegetables

• 2 onions, quartered
• 4 garlic cloves, finely crushed
• Thumb-size piece fresh root ginger, peeled and very finely grated
• Chopped coriander, to garnish

Spices and Sauces

• 4 tbsp sunflower oil
• 2 tbsp Madras curry paste
• 2 tsp paprika
• 1 cinnamon stick
• 6 green cardamom pods, bashed to break the shells
• 4 cloves
• 2 bay leaves
• 1 tbsp tomato purée

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Instructions

1. Prepare the onions: Place the quartered onions in a food processor and blend until very finely chopped to create the base for the curry.
2. Cook the onions: Heat the sunflower oil in a large heavy-based pan over medium heat. Add the chopped onions, cover with a lid, and cook gently, stirring occasionally, until the onions are golden and soft, about 10-15 minutes.
3. Add garlic and ginger: Stir in the crushed garlic and grated ginger, frying for an additional 5 minutes to develop their flavors.
4. Add spices and tomato purée: Mix in the Madras curry paste, paprika, cinnamon stick, crushed cardamom pods, cloves, bay leaves, and tomato purée. Stir continuously over the heat for about 30 seconds to release the aromas and blend the spices well.
5. Add lamb and water: Add the cubed lamb to the pan along with 300ml of water. Stir everything to combine, ensuring the lamb is well coated with the spice mixture.
6. Add yogurt and simmer: Reduce the heat to low, stir in the Greek yogurt carefully to avoid curdling, then cover the pan with a lid and allow the curry to gently simmer for 40 to 60 minutes, or until the meat is tender and the sauce has thickened.
7. Garnish and serve: Remove from heat, discard whole spices like cinnamon sticks and bay leaves if desired, sprinkle with chopped coriander, and serve hot with plain basmati or pilau rice.

Notes

• For a richer flavor, you can marinate the lamb in yogurt and spices for a few hours before cooking.
• Adjust the amount of water depending on how thick you prefer your sauce.
• Ensure the yogurt is added slowly and at low heat to prevent curdling.
• Remove whole spices before serving if you prefer not to bite into them.
• This dish pairs well with naan bread or a side of steamed vegetables.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Rogan Josh, Indian lamb curry, lamb curry recipe, spiced lamb stew, Madras curry, traditional Indian recipe