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Lamb rogan josh recipe

Lamb rogan josh recipe

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Rogan josh is characterised by a rich, red sauce infused with warming spices, and typically featuring slow-cooked meat. No wonder it's a curry night favourite! Our recipe includes a cinnamon stick, cardamom pods and fresh ginger, but once you've prepped the spices, the dish comes together quickly, then you can finish it off in the oven or leave it on the hob. Great for a weekend get-together or cosy night in. See method

  • Serves 6
  • Takes 2 hrs 30 mins
  • 659 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 2 tbsp vegetable oil or 30g ghee
  • 1 large onion, finely chopped
  • 4 garlic cloves, grated
  • 5cm piece fresh ginger, peeled and grated
  • 2 tsp mild or medium chilli powder
  • 6 cardamom pods, seeds removed and crushed
  • 1 cinnamon stick
  • ¼ tsp asafoetida (optional)
  • 4 x 300g packs diced lamb shoulder
  • 3 tbsp tomato purée
  • 150g natural yogurt, plus extra to serve (optional)
  • 5g fresh coriander, chopped
  • 3 x 250g packs microwave pilau rice, heated to pack instructions

Each serving contains

  • Energy

    2755kj
    659kcal     33%

  • Fat

    33g 47%

  • Saturates

    13g 63%

  • Sugars

    6g 6%

  • Salt

    1.2g 22%

of the reference intake
Carbohydrate 46.8g Protein 42g Fibre 4.8g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil or ghee in a lidded ovenproof saucepan or casserole dish over a medium heat and fry the onion for 10-12 mins until soft and golden. Add the garlic, ginger and spices and cook, stirring constantly, for 2 mins. Stir in the lamb, coating in the spice mixture, then add the tomato purée and cook for 1 min.
  2. Pour in 500ml water and bring to a gentle simmer. Cover, then transfer to the oven for 2 hrs. Alternatively, continue to cook on the hob for the same amount of time, stirring regularly. If it's not as thick as you'd like, reduce, uncovered, on the hob for 5-10 mins. Season and stir in the yogurt. Scatter with the chopped coriander and serve with the pilau rice and extra yogurt, if you like.

Tip: Store the cooked curry in the fridge in an airtight container for up to 3 days. Gently reheat in a saucepan with the lid over a low to medium heat until piping hot.

Freezing and defrosting guidelines

Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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