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Lamb Rogan Josh

Lamb Rogan Josh is a modern British Indian Restaurant (BIR) recipe for a classic curry of lamb pieces in a curry sauce base with spices, yoghurt and onion paste cooked as it would be in a curry restaurant. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb Rogan Josh.

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryBIR CurriesSpice RecipesLamb RecipesBritish Recipes



Ingredients:

500g lamb, cut into bite-sized chunks
4 tbsp ghee (or vegetable oil)
750ml Restaurant curry sauce
2 tbsp paprika
1 tbsp hot chilli powder
2 tbsp cashew nut paste (pound cashew nuts in a mortar with a little water until you have a smooth paste)
1 tbsp ground cumin
3 tbsp natural yoghurt (any thick or set yoghurt)
1 tbsp garam masala
2 tbsp basic onion paste
salt and freshly-ground black pepper, to taste
finely-shredded coriander leaves, to garnish

Method:

Heat the ghee or oil in a wok and use to fry the lamb, in batches, until nicely browned all over. When the lamb has been cooked, return to the wok along with 250ml of the curry sauce. Bring to a simmer, cover with a lid and cook gently for about 60 minutes, or until the lamb is tender. Stir occasionally during the cooking time and add hot water if the sauce becomes too thick and looks like it might burn.

Now add the remaining curry sauce, along with the paprika, cumin, chilli powder and cashew paste. Bring the mixture to a boil then reduce to a gentle simmer and slowly stir in the yoghurt, a little at a time. Adjust the seasonings to taste then stir in the onion paste and garam masala. Cook for 2 minutes more (make sure it does not boil).

Turn the resultant rogan josh into a warmed serving dish, garnish with the coriander and serve accompanied by white rice and/or naan bread.

For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page