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Lamb Rogan Josh

Prep: 15 Mins

Cook: 3 Hr

Warming lamb curry, the perfect comfort food for cold rainy days.

  • 600g lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks

  • 1 tbsp vegetable oil

  • 1 onion, sliced

  • 2 garlic cloves, peeled and crushed

  • 1 thumb-sized piece fresh root ginger, peeled and finely grated

  • 1 bunch fresh coriander, stalks and leaves separated

  • 1 red chilli, seeded and roughly chopped

  • 2 tsp coriander seeds, toasted and ground

  • 2 tsp cumin seeds, toasted and ground

  • 1 tsp black peppercorns, roughly ground

  • 2 tsp kashmiri chili

  • 1 tsp turmeric

  • 2 tsp garam masala

  • pinch salt

  • 2 tbsp tomato purée

  • 5cm/2in cinnamon stick

  • 5 cardamom pods, lightly crushed

  • 3 dried bay leaves

  • 4 cloves

  • 100g fat-free natural yoghurt

Method

  • Blend together the chilli, ground spices and salt.

  • To cook the onions and coriander stalks, heat the oil in a large heavy-based casserole. Dedicate to cooking off the onions as they will become the rich base of the sauce, this should take 20-30 minutes.

  • Once caramelized, add the garlic and ginger and fry for 2 minutes. Add the spices and fry for another 2 minutes.

  • Add the lamb and fry for 4-5 minutes until coated and browned. Mix in the tomato purée and add in the cinnamon, cardamon, bay leaves and cloves.

  • Cover with stock or water and simmer for 2-3 hours until the meat is tender and sauce is thick.

  • Stir in the yoghurt and cook for 10 minutes.

Serving

  • Serve garnished with the fresh coriander leaves.

How To Make Lamb Rogan Josh

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  • 600g lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks

  • 1 tbsp vegetable oil

  • 1 onion, sliced

  • 2 garlic cloves, peeled and crushed

  • 1 thumb-sized piece fresh root ginger, peeled and finely grated

  • 1 bunch fresh coriander, stalks and leaves separated

  • 1 red chilli, seeded and roughly chopped

  • 2 tsp coriander seeds, toasted and ground

  • 2 tsp cumin seeds, toasted and ground

  • 1 tsp black peppercorns, roughly ground

  • 2 tsp kashmiri chili

  • 1 tsp turmeric

  • 2 tsp garam masala

  • pinch salt

  • 2 tbsp tomato purée

  • 5cm/2in cinnamon stick

  • 5 cardamom pods, lightly crushed

  • 3 dried bay leaves

  • 4 cloves

  • 100g fat-free natural yoghurt


Method

  • Blend together the chilli, ground spices and salt.

  • To cook the onions and coriander stalks, heat the oil in a large heavy-based casserole. Dedicate to cooking off the onions as they will become the rich base of the sauce, this should take 20-30 minutes.

  • Once caramelized, add the garlic and ginger and fry for 2 minutes. Add the spices and fry for another 2 minutes.

  • Add the lamb and fry for 4-5 minutes until coated and browned. Mix in the tomato purée and add in the cinnamon, cardamon, bay leaves and cloves.

  • Cover with stock or water and simmer for 2-3 hours until the meat is tender and sauce is thick.

  • Stir in the yoghurt and cook for 10 minutes.

Serving

  • Serve garnished with the fresh coriander leaves.

How To Make Lamb Rogan Josh

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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