Rogan Josh

Name: Rogan Josh
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Indian
Ingredients: 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 ginger, finely grated 5 tbsp tomato passata (tomato puree/sauce) 1 tsp salt 750g (1.5 lb) boneless lamb shoulder, cut into 3cm cubes; 1.5 cups (375ml) chicken stock, salt-reduced 2 tbsp paprika (normal or sweet) 3/4 tsp chili powder (or to taste) 4 tsp ground coriander 4 tsp ground cumin 2 tsp turmeric powder 1/4 tsp nutmeg 1 tsp garam masala 1/2 tsp fennel powder 1/2 tsp extra garam masala (to finish) 1/2 tsp extra fennel powder (to finish) 1/2 cup (125g) plain yogurt (Greek yogurt works) Chopped coriander leaves (for garnish) Finely shredded ginger (for garnish) Basmati rice (for serving)

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Rogan Josh is a classic Indian lamb curry featuring tender lamb simmered in a creamy, spiced tomato sauce. Rich and aromatic, it’s the perfect comforting dish for dinner or special occasions.

2 hr 50 min

cook 2 hr 30 min

Indian

Ingredients

Instructions

Melt ghee in a large heavy-based pot over medium heat. Add cinnamon stick, cardamom pods, and cloves. Cook for 1 minute until fragrant.
Add chopped onion and sauté for about 7 minutes until golden and beginning to brown. Stir often.
Add minced garlic and grated ginger, cooking for another minute.
Add paprika, chili powder, ground coriander, ground cumin, turmeric, nutmeg, garam masala, and fennel powder. Stir and cook spices for 30 seconds.
Stir in tomato passata, salt, and chicken stock. Mix well.
Add lamb cubes. Stir to coat in the sauce. Bring to a simmer, cover, and reduce heat to low or medium-low. Simmer gently for 1 hour 45 minutes, stirring occasionally, until lamb is very tender.
Remove lid and cook for another 15 minutes to slightly reduce the sauce.
Stir in yogurt, extra garam masala, and extra fennel powder. Simmer for a few more minutes to blend the flavors.
Serve hot, garnished with fresh coriander leaves and shredded ginger, with basmati rice. Add cucumber salad or naan if desired.

Nutrition

Serving Size: 1/4 recipe (approx. 1 cup curry + sauce)
Calories: 500 calories
Sugar Content: 6g
Sodium Content: 900mg
Fat Content: 32g
Saturated Fat Content: 12g
Unsaturated Fat Content: 15g
Trans Fat Content: 0g
Carbohydrate Content: 14g
Fiber Content: 3g
Protein Content: 38g
Cholesterol Content: 130mg