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Lamb Rogan Josh
Lamb Rogan Josh is a traditional Indian recipe (from Kashmir) for a dish or lamb in an onion and ginger-garlic paste gravy flavoured with rogan josh masala. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lamb Rogan Josh.
prep time
10 minutes
cook time
60 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesLamb RecipesIndian Recipes
This is an authentic classic Kashmiri version of lamb rogan josh. The base of this dish is an onion paste with ginger-garlic paste. In this recipe, I’ve combined the onion paste with rogan josh masala to give the same flavour combination, but to speed-up the cooking process. You can find a
rogan josh masala recipe on this site.
Ingredients:
1 large red or brown onion, chopped
water to form the paste
1 tbsp
ginger-garlic paste
10 tbsp
rogan josh masala
4 tbsp oil
4 green cardamom pods, crushed
5 cloves
2 dried bay leaves
1 tbsp tomato puree
2 tbsp tinned diced tomatoes or 1 tomato, diced
600g (1 1/3 lbs) lamb, cut into small bite sized pieces
1 1/2 tbsp natural yoghurt
Salt to taste
Chopped coriander or mint leaves, to garnish
Method:
Begin with the onion paste. Place the onions in the bowl of a small food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl, mix in the ginger-garlic paste and set aside.
Prepare the rogan josh masala according to the recipe (but it’s best if you use one made ahead and stored in the refrigerator or freezer).
To prepare the curry, heat the oil in a large flame-proof casserole over medium-high heat. Stir-fry the cardamom, cloves and bay leaves for about 90 seconds, or until aromatic. Stir in the onion paste and cook for 2 minutes then add the rogan josh masala and cook for 2 minutes more.
Add the tomato puree and tinned tomatoes and continue cooking, stirring constantly, for 2 minutes. Add the lamb and season to taste then cook, stirring constantly, for 2 minutes. At this point stir in the yoghurt and add 250ml (1 cup) boiling water. Bring to a simmer, cover the pot and cook gently, stirring occasionally for 30-40 minutes, or until the lamb is cooked through.
Sprinkle over the chopped herbs, bring to the table and served accompanied by naan breads, rotis or rice.
