Rich and Flavorful Rogan Josh (Indian Lamb Curry)

A delightful Indian lamb curry with intense spices and a creamy tomato base, perfect for a comforting meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Servings: 4

Full Ingredient List

  • 3.5 tbsp ghee or butter
  • 1 cinnamon stick
  • 6 green cardamom pods, lightly bruised
  • 4 cloves
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 tbsp finely grated ginger
  • 5 tbsp tomato passata or tomato puree/sauce
  • 750g/1.5lb boneless lamb shoulder, cut into 3cm/1.2" cubes
  • 1.5 cups / 375ml chicken stock, salt reduced
  • 2 tbsp paprika
  • 3/4 tsp chilli powder
  • 4 tsp ground coriander
  • 4 tsp ground cumin
  • 2 tsp turmeric powder
  • 1/4 tsp nutmeg
  • 1.5 tsp garam masala
  • 1 tsp fennel powder
  • 1/2 cup / 125g plain yoghurt
  • Chopped coriander leaves
  • Basmati rice
  • 1 tsp salt

Lamb Curry

Tools and Equipment

  • Large heavy-based pot
  • Forks
  • Knife
  • Chopping board

Ingredients

Quantity Name Preparation Notes Substitutions
3.5 tbsp ghee butter
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
750g (1.5lb) boneless lamb shoulder cut into 3cm (1.2") cubes
1.5 cups / 375ml chicken stock salt reduced broth
2 tbsp paprika
3/4 tsp chilli powder or to taste
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp garam masala curry powder
1/2 tsp fennel powder
1/2 cup / 125g plain yoghurt Greek yogurt fine
1 tsp salt

Instructions

  1. Step 1: Melt ghee in a large heavy-based pot over medium heat. Add cinnamon, cardamom, and cloves; cook for 1 minute.
  2. Step 2: Add finely chopped onion to the pot and cook, stirring frequently, for 7 minutes until golden and starting to brown on the edges.
  3. Step 3: Add minced garlic and grated ginger; cook for another minute.
  4. Step 4: Stir in spices: paprika, chilli powder, ground coriander, ground cumin, turmeric, nutmeg, and garam masala; cook for 30 seconds.
  5. Step 5: Mix in tomato puree and salt, then add chicken stock. Stir well to combine.
  6. Step 6: Add cubed lamb, stir, and bring to a simmer.
  7. Step 7: Cover the pot, adjust the heat to low, and simmer gently for 1 hour and 45 minutes, stirring occasionally, until the lamb is very tender. (Tips: Use two forks to check if the lamb is tender.)
  8. Step 8: Remove lid and continue cooking for another 15 minutes to reduce the sauce slightly.
  9. Step 9: Stir in yoghurt, extra garam masala, and fennel; cook for a few more minutes.

Additional Information

Notes: This rich and flavorful curry is perfect for any occasion and is best served with basmati rice.

Tags

Indian Curry Lamb