Description
Rogan Josh is a classic Indian lamb curry known for its rich, aromatic, and deeply spiced gravy. This recipe features tender lamb shoulder slow-simmered in a fragrant sauce made with ghee, whole and ground spices, tomato passata, and yogurt, resulting in a luscious, flavorful dish perfect served with basmati rice and traditional accompaniments.
Ingredients
Scale
Spices and Fats
- 3 1/2 tbsp ghee (or substitute butter)
- 1 cinnamon stick
- 6 green cardamom pods, lightly bruised
- 4 cloves
- 2 tbsp paprika (normal or sweet)
- 3/4 tsp chilli powder (adjust to taste)
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- 1/4 tsp nutmeg powder
- 1 tsp garam masala
- 1/2 tsp fennel powder
- 1/2 tsp extra garam masala
- 1/2 tsp extra fennel powder
Aromatics and Base
- 1 large onion, finely chopped
- 3 cloves garlic, finely minced
- 1 tbsp ginger, finely grated
Main Ingredients
- 5 tbsp tomato passata (US: tomato puree or sauce)
- 1 tsp cooking salt (use kosher salt; adjust for table salt or flakes)
- 750g (1.5 lb) boneless lamb shoulder, cut into 3cm (1.2″) cubes
- 1 1/2 cups chicken stock, salt reduced (or broth)
- 1/2 cup plain yogurt (Greek yogurt preferred)
To Serve
- Chopped coriander leaves
- Finely shredded ginger
- Basmati rice
Instructions
- Toast Whole Spices: Melt ghee over medium heat in a large heavy-based pot. Add the cinnamon stick, bruised cardamom pods, and cloves. Cook for one minute until fragrant to release their aroma.
- Sauté Aromatics: Add the finely chopped onion to the pot and cook for about 7 minutes, stirring frequently, until the onions turn golden and begin to brown on the edges. Then add the minced garlic and grated ginger, cooking for another minute until aromatic.
- Toast Ground Spices: Stir in the paprika, chilli powder, ground coriander, ground cumin, turmeric powder, nutmeg, garam masala, and fennel powder. Cook the spice mixture for 30 seconds to enhance their flavors.
- Add Tomato and Salt: Mix in the tomato passata and salt, stirring well to combine the ingredients evenly.
- Add Stock and Lamb: Pour in the chicken stock, stir, and add the cubed lamb shoulder. Stir the mixture to coat the lamb with the spices and bring everything to a simmer.
- Simmer Covered: Place the lid on the pot and adjust the heat to low or medium-low to maintain a gentle simmer. Cook the lamb for 1 hour and 45 minutes, stirring occasionally. Check tenderness by prying the lamb with two forks; it should easily come apart.
- Reduce Sauce: Remove the lid and continue cooking uncovered for another 15 minutes to reduce the sauce slightly and thicken the curry. Ensure the lamb is very tender at this stage.
- Finish Curry: Stir in the plain yogurt, extra garam masala, and extra fennel powder. Cook for a few more minutes until fully incorporated and heated through, without boiling to prevent curdling.
- Serve: Serve the Rogan Josh hot over basmati rice, garnished with chopped coriander leaves and finely shredded ginger. Optionally, accompany with cucumber salad and easy naan bread for a complete meal.
Notes
- Note 1: Ghee can be substituted with butter if desired, though ghee provides a more authentic flavor and higher smoke point.
- Note 2: Adjust chili powder according to your spice preference.
- Note 3: Garam masala adds warmth and complexity; additional amounts at the end enhance aroma.
- Note 4: Fennel powder contributes a subtle sweetness and helps balance spices.
- Note 5: Tomato passata is a smooth tomato puree; canned tomato puree can be used as an alternative.
- Note 6: Boneless lamb shoulder is preferred for tenderness and flavor; cut into uniform cubes for even cooking.
- Note 7: Traditional accompaniments include cucumber salad and naan bread, which complement the rich curry.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Rogan Josh, Indian lamb curry, lamb curry recipe, traditional Indian curry, aromatic lamb stew
