Lamb Rogan Josh

Jun 12, 2023

Lamb Rogan Josh Curry

This lamb curry is divine. The smoky Rogan Josh masala paired with rich lamb makes this dish so very tasty. We have suggested marinating the lamb but you can skip this step if you are short on prep time. We suggest cooking this easy curry the day before (see our cooking tips below) as the flavours develop and deepen with a reheat. Serve with our easy raita recipe and flatbreads for a sensational dinner.

Serves: 4-6
Prep time: 15 minutes
Cooking time: 80 minutes
Method: Oven (or hob)
Heat scale: 🌶️🌶️🌶️

Ingredients:

2 tbsp oil
2 onions, finely chopped or sliced
6 garlic cloves, crushed
8cm ginger, grated
8 tsps Rogan Josh curry powder for a medium result
1kg lamb, chopped
2 tsps salt (or to taste)
2 tbsp natural yogurt (optional)
Coriander, to garnish

Method

Heat the oven to 170 fan /190 conventional
Mix the garlic, ginger and spices together and rub all over the chopped lamb. Use a little oil to combine if needed.
Marinade 20 mins to overnight
Heat the oil and cook the onion until soft, for about 10 minutes.
Turn up the heat and add the coated meat and salt and fry for a couple of minutes. The meat should brown so the heat needs to be high.
Add 250ml of water, put the lid on and put into the oven. Alternatively, cook gently on the hob.
When the lamb is very tender and ready to serve, stir through the yoghurt and garnish with coriander.

Recipe Notes:

Check the curry a few times during cooking to check it does not dry out
Add a little boiling water or stock if it needs more liquid.
Freeze any leftovers.

Cooking your Lamb Curry the day before - our top tips

We suggest cooking your Lamb Rogan Josh curry the day before you would like to eat it. This is not essential, but somehow the flavours have properly mingled and the depth of flavour is incredible. There are a few top tips to cooking your lamb curry the day before:

Although we say that the meat should be very soft and tender in the method, if you are going to reheat the next day, you should make sure that the lamb is JUST ready or even could do with a TINY bit more cooking. Heating it up on the day you are going to eat it will finish off the cooking process completely.

Make sure there is enough liquid to cope with a reheat. If it's looking very dry when you go to reheat, perhaps add 100ml of stock or water to allow it to stay moist whilst cooking. Or if you think it's too 'saucy', leave the lid off for some of the time to reduce the sauce.

Add any final touches to your curry after you have reheated on the day of eating - i.e if you are adding any additional greenery like spinach or garnishing with coriander.

Check your seasoning again before serving.