This lamb rogan josh recipe is perfect for a homemade curry night! It's delicious, easy to make and a real crowd pleasing curry recipe too. Why order a takeaway when it's so good to make your own curry?
Now I don't need to tell you that I love curries. I make curries at home from scratch. I have supermarket curries in the freezer for when there really is no time to cook and I am also very familiar with my local Indian takeaway, just like many other people in the UK!
Although I sometimes take the easy option, the best curries are without doubt the homemade ones. A takeaway curry can be oily and heavy and is almost certainly not good for you. A homemade curry is probably one of the healthiest dishes you can eat, as well as being super tasty and filling. You don't need to use expensive cuts of meat either so it's also an economical choice.
If you ask lots of people what their favourite kind of take away is, they'll probably say curry. One of the classic Indian meals you can get from most Indian takeaways is a rogan josh.
What is a rogan josh?
A rogan josh is traditionally made with lamb but can be made with chicken too. It's a slow cooked curry in a rich tomato based sauce with yogurt too. It's usually medium and not too hotly spiced.
Is lamb rogan josh a hot curry?
Lamb rogan josh is not a very hot curry. However, there are lots of ways you can adapt the heat to suit your tastes. If I am not cooking for the children as well then I like to add some whole chilli peppers to the sauce. I prick them a couple of times with a sharp knife so that they flavour the curry as it cooks.
Can you adapt this lamb rogan josh recipe?
This recipe is for a fairly quick cook lamb curry. If you have more time then you could use a cut of meat such as leg or shoulder and simmer gently for 90 minutes before adding the yogurt at the end.
As I said above, add extra chillies if you want a hotter curry.
You can also make this with chicken so feel free to substitute it if that is what you prefer.
Lamb Rogan Josh Recipe
Lamb Rogan Josh
- 2 tbsp vegetable oil
- 8 black pepper corns
- 3 cardamom pods
- 3 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 onion finely diced
- 400 g lamb rump diced
- 1 tsp ground coriander
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp paprika
- 1 tsp garam masala
- ¼ tsp turmeric
- 5 cloves garlic
- 15 g root ginger
- 2 tomatoes
- 2 tbsp yogurt
- 2 tbsp coriander leaves (cilantro)
- Heat the oil in a saucepan and add the whole spices: black pepper corns, cardamom pods, cloves, cinnamon stick and bay leaves. Cook for about a minute. It should become very fragrant.
- Add the onion to the pan with the spices and cook over a low heat for about 10 minutes.
- Add the diced lamb to the pan and turn up the heat a little. Keep giving the lamb a stir and cook until it is sealed on all sides.
- Put the ginger and garlic in a food processor with a splash of water and blend until smooth. Or, pound to a paste in a pestle and mortar.
- Add the ginger/garlic paste and the powdered spices to the pan with the lamb. Stir in.
- Finely dice the tomatoes or put them in the food processor and blend. Then add them to the saucepan. Simmer for 20 minutes. Give an occasional stir. If the pan becomes dry, add a splash of water.
- Stir in the yogurt. Then let it simmer very gently for another 10 minutes.
- Serve with rice or Indian bread and garnished with the chopped coriander leaf. Remove the cinnamon stick when serving.
Are you looking for more easy curry recipes?
Why not have a look at my recipe collection of easy homemade curries? Or take a look at one of these below:
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