Recipe byThe ZestyPlate Kitchen
Tender lamb slow-cooked in a rich sauce of onion, ginger, yogurt and warm whole spices. A fragrant Indian classic that is best with rice.
Rogan josh is a Kashmiri curry built on slow cooking rather than chilli heat. The lamb braises gently in a sauce coloured deep red by paprika and scented with cardamom, cloves and cinnamon, while a little yogurt rounds everything off. It is warming and fragrant, and the smell that fills the kitchen is half the reward.
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Prep 20 min
Cook 70 min
Total 90 min
Medium
Scale:
- 2 quartered Onion
- 4 tbsp Sunflower Oil
- 4 cloves Garlic
- Thumb sized peeled and very finely grated Ginger
- 2 tbsp Madras Paste
- 2 tsp Paprika
- 1 Cinnamon Stick
- 6 bashed to break shells Cardamom
- 4 Cloves
- 2 Bay Leaf
- 1 tbsp Tomato Puree
- 1kg cubed Lamb
- 150ml Greek Yogurt
- Garnish chopped Coriander
Tags:
Curry Spicy Alcoholic
Preparation
- Whizz the onions in a food processor until very finely chopped. Heat the oil in a large heavy pan and fry the onion with the lid on, stirring now and then, until really golden and soft. Add the garlic and ginger and fry for 5 minutes more.
- Tip in the curry paste, all the spices, the bay leaves and the tomato purée, and stir well over the heat for about 30 seconds. Add the meat and 300ml water, stir to mix, turn down the heat, then add the yogurt.
- Cover and gently simmer for 40 to 60 minutes, until the meat is tender and the sauce thick. Serve scattered with coriander, with basmati or pilau rice.
Tips from the ZestyPlate Kitchen
- Take your time with the onions; cook them right down to a soft, golden base before anything else goes in.
- Give the whole spices a few seconds in the hot oil so their fragrance opens up.
- Stir the yogurt in slowly and off the boil so it enriches the sauce instead of curdling.
- Let it simmer unhurried until the lamb gives way easily and the sauce has thickened around it.
Frequently Asked Questions
Not really. Paprika does most of the work, giving colour and a mild warmth, while the whole spices bring fragrance. If you want it hotter, add some fresh or dried chilli.
Go for shoulder or leg cut into chunks. A bit of marbling matters here, as those cuts turn tender and tasty over a long, slow simmer.
Definitely. Like most curries it tastes better the next day once the spices have settled. Just warm it through gently before serving.
Cold yogurt tipped in quickly over a high flame is usually the culprit. Add it bit by bit with the pan off or barely simmering, stirring all the while.
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