Indian · Lamb
Lamb Rogan josh
A rich and aromatic Kashmiri lamb curry featuring tender meat braised in a fragrant sauce with yogurt, tomatoes, and warming spices. This classic Indian dish develops deep flavors through slow cooking and is perfect with rice or naan.
The Method
Instructions
Alright, first things first, grab your onions and pop them into a food processor. Give them a good whizz until they are very finely chopped, almost like a soft onion paste. This will help them melt beautifully into the sauce later on.
Next, take a large heavy based pan and heat your sunflower oil over medium high heat. Once the oil is shimmering but not smoking, add in your finely chopped onions. Put the lid on the pan to help them soften evenly and keep the moisture in. Stir them gently every now and then, making sure they don't stick or burn, and cook until they turn a gorgeous deep golden color and feel really soft to the touch. This will probably take around 10 to 15 minutes, so be patient , this is where the flavor starts building!
Now, toss in the garlic and ginger. Let these fry together with the onions for another 5 minutes. You'll know it's ready when you can smell that lovely fragrant aroma filling the kitchen , it's like an instant comfort hug.
Time to bring in the curry magic! Add your madras paste, the bay leaves, cardamom, cinnamon stick, cloves, coriander, and the paprika right into the pan. Don't forget the tomato purée too. Stir everything around well over the heat for about 30 seconds. This step helps all those spices wake up and release their flavors into the oil, which makes the whole dish taste incredible.
Now, add your lamb pieces and pour in about 300ml of water. Give everything a good stir to mix all those lovely flavors together. Turn the heat down to a gentle simmer , you want it bubbling softly, not boiling hard. Then, carefully add the Greek yogurt, stirring it in so it blends smoothly with the sauce, adding creaminess and a subtle tang.
Pop the lid on your pan again and let it simmer gently for anywhere between 40 to 60 minutes. Check the meat after about 40 minutes; it should be wonderfully tender and the sauce thick and rich. If it needs a bit longer, no worries, just keep it going until it's just right. The slow cooking allows all those spices to infuse deeply and makes the lamb melt in your mouth.
When you're ready to serve, sprinkle fresh coriander over the top for a pop of freshness. This rogan josh is simply perfect with plain basmati rice or some fragrant pilau rice on the side to soak up all that delicious sauce. Enjoy your meal, you've got a real treat on your hands!
Next, take a large heavy based pan and heat your sunflower oil over medium high heat. Once the oil is shimmering but not smoking, add in your finely chopped onions. Put the lid on the pan to help them soften evenly and keep the moisture in. Stir them gently every now and then, making sure they don't stick or burn, and cook until they turn a gorgeous deep golden color and feel really soft to the touch. This will probably take around 10 to 15 minutes, so be patient , this is where the flavor starts building!
Now, toss in the garlic and ginger. Let these fry together with the onions for another 5 minutes. You'll know it's ready when you can smell that lovely fragrant aroma filling the kitchen , it's like an instant comfort hug.
Time to bring in the curry magic! Add your madras paste, the bay leaves, cardamom, cinnamon stick, cloves, coriander, and the paprika right into the pan. Don't forget the tomato purée too. Stir everything around well over the heat for about 30 seconds. This step helps all those spices wake up and release their flavors into the oil, which makes the whole dish taste incredible.
Now, add your lamb pieces and pour in about 300ml of water. Give everything a good stir to mix all those lovely flavors together. Turn the heat down to a gentle simmer , you want it bubbling softly, not boiling hard. Then, carefully add the Greek yogurt, stirring it in so it blends smoothly with the sauce, adding creaminess and a subtle tang.
Pop the lid on your pan again and let it simmer gently for anywhere between 40 to 60 minutes. Check the meat after about 40 minutes; it should be wonderfully tender and the sauce thick and rich. If it needs a bit longer, no worries, just keep it going until it's just right. The slow cooking allows all those spices to infuse deeply and makes the lamb melt in your mouth.
When you're ready to serve, sprinkle fresh coriander over the top for a pop of freshness. This rogan josh is simply perfect with plain basmati rice or some fragrant pilau rice on the side to soak up all that delicious sauce. Enjoy your meal, you've got a real treat on your hands!
Pairs Well With
