Hairy Bikers Lamb Rogan Josh Recipe

This delicious lamb rogan josh is rich, flavorful, and full of warm spices. The lamb is slow-cooked until tender, and the yogurt adds a creamy finish. Serve it with rice or naan for a comforting meal.

Ingredients Needed:

For the Rogan Josh Paste:

• 1 bunch fresh coriander, stalks and leaves separated
• 1 red chili, 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 paprika
• 1 tsp turmeric
• 2 tsp garam masala
• pinch salt
• 2 tbsp tomato purée

For the Lamb:

• 1 tbsp groundnut oil
• 5cm/2in cinnamon stick
• 5 cardamom pods, lightly crushed
• 3 dried bay leaves
• 4 cloves
• 1 onion, roughly chopped
• 600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks
• 2 garlic cloves, peeled and crushed
• 1 thumb-sized piece of fresh root ginger, peeled and finely grated
• 100g/3½oz fat-free natural yogurt
• 400ml/14fl oz water

How To Make Lamb Rogan Josh Recipe?

1. Make the paste: Blend the coriander stalks, red chili, ground spices, salt, and tomato purée in a food processor until smooth.
2. Fry the whole spices: Heat oil in a large pan over medium heat. Add the cinnamon stick, cardamom pods, bay leaves, and cloves. Fry for 2 minutes until fragrant.
3. Cook the lamb and onions: Add the chopped onion and lamb pieces. Fry for 4-5 minutes, stirring often, until the lamb is browned.
4. Add garlic and ginger: Stir in the crushed garlic and grated ginger. Cook for 2 minutes.
5. Add the spice paste: Mix in the prepared spice paste and cook for another 2 minutes, stirring well.
6. Simmer the curry: Pour in 400ml of water, cover with a lid, and let it simmer for 40-50 minutes until the lamb is tender.
7. Finish with yogurt: Stir in the yogurt and cook for another 10 minutes.
8. Serve: Garnish with fresh coriander leaves and enjoy with rice or naan.

Recipe Tips:

• Toast the spices for extra flavor: Lightly toast the coriander seeds, cumin seeds, and peppercorns before grinding them. This brings out their aroma and makes the dish more flavorful.
• Sear the lamb properly: Make sure to brown the lamb well before adding the spices. This helps lock in the juices and gives the curry a deeper, richer taste.
• Don’t rush the cooking: Let the curry simmer so the lamb becomes soft and tender. If cooked too fast, the meat can be tough.
• Stir in the yogurt carefully: Add the yogurt slowly over low heat and stir continuously to prevent it from curdling. You can also mix a spoonful of the hot sauce into the yogurt first, then add it back to the curry.
• Remove whole spices before serving: The cinnamon stick, cardamom pods, bay leaves, and cloves add great flavor, but they shouldn’t be eaten. Take them out before serving them for the best experience.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Lamb Rogan Josh cool down before storing. Put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Cool the curry first, but don’t add the yogurt yet. Pour it into a freezer-safe container and freeze for up to 3 months.
• Reheat: Pour the curry into a pot and warm it over low heat, stirring occasionally for 5-10 minutes until hot. If needed, add a little water to loosen the sauce.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 250mg
• Potassium: 500mg
• Total Carbohydrate: 10g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 35g

Hairy Bikers Lamb Rogan Josh Recipe

Course: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

350

kcal

This delicious lamb rogan josh is rich, flavorful, and full of warm spices. The lamb is slow-cooked until tender, and the yogurt adds a creamy finish. Serve it with rice or naan for a comforting meal.

Ingredients

• For the Rogan Josh Paste:

• 1 bunch fresh coriander, stalks and leaves separated

• 1 red chili, 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 paprika

• 1 tsp turmeric

• 2 tsp garam masala

• pinch salt

• 2 tbsp tomato purée

• For the Lamb:

• 1 tbsp groundnut oil

• 5cm/2in cinnamon stick

• 5 cardamom pods, lightly crushed

• 3 dried bay leaves

• 4 cloves

• 1 onion, roughly chopped

• 600g/1lb 5oz lamb neck fillet, all visible fat removed, cut into 3cm/1in chunks

• 2 garlic cloves, peeled and crushed

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

• 100g/3½oz fat-free natural yogurt

• 400ml/14fl oz water

Directions

• Make the paste: Blend the coriander stalks, red chili, ground spices, salt, and tomato purée in a food processor until smooth.
• Fry the whole spices: Heat oil in a large pan over medium heat. Add the cinnamon stick, cardamom pods, bay leaves, and cloves. Fry for 2 minutes until fragrant.
• Cook the lamb and onions: Add the chopped onion and lamb pieces. Fry for 4-5 minutes, stirring often, until the lamb is browned.
• Add garlic and ginger: Stir in the crushed garlic and grated ginger. Cook for 2 minutes.
• Add the spice paste: Mix in the prepared spice paste and cook for another 2 minutes, stirring well.
• Simmer the curry: Pour in 400ml of water, cover with a lid, and let it simmer for 40-50 minutes until the lamb is tender.
• Finish with yogurt: Stir in the yogurt and cook for another 10 minutes.
• Serve: Garnish with fresh coriander leaves and enjoy with rice or naan.

Notes

• Toast the spices for extra flavor: Lightly toast the coriander seeds, cumin seeds, and peppercorns before grinding them. This brings out their aroma and makes the dish more flavorful.
• Sear the lamb properly: Make sure to brown the lamb well before adding the spices. This helps lock in the juices and gives the curry a deeper, richer taste.
• Don’t rush the cooking: Let the curry simmer so the lamb becomes soft and tender. If cooked too fast, the meat can be tough.
• Stir in the yogurt carefully: Add the yogurt slowly over low heat and stir continuously to prevent it from curdling. You can also mix a spoonful of the hot sauce into the yogurt first, then add it back to the curry.
• Remove whole spices before serving: The cinnamon stick, cardamom pods, bay leaves, and cloves add great flavor, but they shouldn’t be eaten. Take them out before serving them for the best experience.