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.
Ingredients
Scale
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
Instructions
- Prepare the onions: Place the quartered onions in a food processor and blend until very finely chopped to create the base for the curry.
- 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.
- Add garlic and ginger: Stir in the crushed garlic and grated ginger, frying for an additional 5 minutes to develop their flavors.
- 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.
- 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.
- 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.
- 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
