Jamie Oliver Lamb Rogan Josh is a culinary masterpiece that brings the rich flavors of Indian cuisine right to your kitchen. This aromatic dish, with its tender lamb simmered in a fragrant blend of spices, has roots that trace back to the Mughal era, showcasing the historical significance of Indian cooking. The combination of spices like cardamom, cinnamon, and cloves not only tantalizes the taste buds but also fills your home with an irresistible aroma that beckons everyone to the table.
People love Jamie Oliver Lamb Rogan Josh for its perfect balance of heat and flavor, along with the melt-in-your-mouth texture of the lamb. This dish is not only a feast for the senses but also a convenient option for gatherings, as it can be prepared in advance and served with rice or naan. Whether youre a seasoned cook or a novice in the kitchen, this recipe promises to impress and satisfy, making it a beloved choice for any occasion.
Ingredients:
- 1 kg lamb shoulder, cut into 5cm chunks
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 inches fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 400g canned tomatoes, chopped
- 400ml coconut milk
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- Fresh coriander, for garnish
- Rice or naan bread, for serving
Preparing the Marinade
- In a large bowl, combine the ground cumin, ground coriander, ground turmeric, garam masala, and chili powder. Mix well to create a spice blend.
- Add the lamb chunks to the bowl and coat them thoroughly with the spice blend. Ensure each piece is well covered. This will help infuse the meat with flavor.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or ideally overnight. This allows the spices to penetrate the meat deeply.
Cooking the Lamb
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the finely chopped onions to the pot and sauté for about 5-7 minutes, or until they become soft and translucent. Stir occasionally to prevent burning.
- Once the onions are ready, add the minced garlic and grated ginger. Cook for an additional 2-3 minutes, stirring frequently until fragrant.
- Next, add the marinated lamb chunks to the pot. Brown the meat on all sides for about 8-10 minutes. This step is crucial as it develops a rich flavor base for the curry.
- After the lamb is browned, pour in the chopped canned tomatoes and tomato paste. Stir well to combine all the ingredients.
- Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
Simmering the Curry
- Once the mixture is simmering, reduce the heat to low and cover the pot with a lid. Allow the lamb to cook slowly for about 1.5 to 2 hours. Stir occasionally to prevent sticking and ensure even cooking.
- After 1.5 hours, check the lamb for tenderness. It should be fork-tender and easily pull apart. If its not quite there, continue to simmer for another 30 minutes.
- Once the lamb is tender, pour in the coconut milk and stir to combine. This will add creaminess to the curry and balance the spices.
- Allow the curry to simmer for an additional 15-20 minutes uncovered. This will help thicken the sauce and enhance the flavors.
Final Adjustments
- After simmering, taste the curry and adjust the seasoning if necessary. You may want to add more salt, pepper, or chili powder depending on your preference.
- If the sauce is too thick, you can add a splash of water or more coconut milk to reach your desired consistency.
- Once satisfied with the flavor and consistency, remove the pot from heat.
Serving the Lamb Rogan Josh
- To serve, ladle the lamb rogan josh into bowls or onto plates.
- Garnish with freshly chopped coriander for a burst of color and freshness.
- Serve hot with steamed rice or warm naan bread to soak up the delicious sauce.
- For an extra touch, you can also serve with a side of yogurt or raita to cool down the spices.
Storage and Reheating
- If you have leftovers, allow the lamb rogan josh to cool completely before transferring it
Conclusion:
In summary, Jamie Oliver’s Lamb Rogan Josh is a must-try recipe that brings the rich, aromatic flavors of Indian cuisine right to your kitchen. This dish not only showcases tender lamb simmered in a fragrant blend of spices but also offers a delightful balance of heat and warmth that is sure to impress your family and friends. The vibrant colors and enticing aromas will make it a centerpiece at any dinner table, making it perfect for special occasions or a cozy family meal. For serving suggestions, consider pairing this Lamb Rogan Josh with fluffy basmati rice or warm naan bread to soak up the delicious sauce. You can also add a side of cooling cucumber raita or a fresh salad to balance the spices. If you’re feeling adventurous, try experimenting with variations by substituting the lamb with chicken or even a vegetarian option like chickpeas or paneer for a delightful twist. We encourage you to try this recipe and share your experience with us! Whether you stick to the traditional method or put your own spin on it, we would love to hear how your Lamb Rogan Josh turns out. Dont forget to share your photos and thoughts on social media, and let the world know about this incredible dish. Dive into the world of flavors with Jamie Oliver’s Lamb Rogan Josh, and make it a staple in your culinary repertoire! Print
Jamie Oliver Lamb Rogan Josh: A Flavorful Twist on a Classic Recipe
- Total Time: 180 minutes
- Yield: 4–6 servings 1x
Description
Experience the rich and aromatic flavors of Lamb Rogan Josh, a classic Indian curry made with tender lamb simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk. This comforting dish pairs perfectly with rice or naan, making it a delightful choice for any occasion.
Ingredients
Scale- 1 kg lamb shoulder, cut into 5cm chunks
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 inches fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 400g canned tomatoes, chopped
- 400ml coconut milk
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- Fresh coriander, for garnish
- Rice or naan bread, for serving
Instructions
- In a large bowl, combine the ground cumin, ground coriander, ground turmeric, garam masala, and chili powder. Mix well to create a spice blend.
- Add the lamb chunks to the bowl and coat them thoroughly with the spice blend. Ensure each piece is well covered. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or ideally overnight.
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the finely chopped onions to the pot and sauté for about 5-7 minutes, or until they become soft and translucent.
- Once the onions are ready, add the minced garlic and grated ginger. Cook for an additional 2-3 minutes, stirring frequently until fragrant.
- Next, add the marinated lamb chunks to the pot. Brown the meat on all sides for about 8-10 minutes.
- After the lamb is browned, pour in the chopped canned tomatoes and tomato paste. Stir well to combine all the ingredients.
- Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Once the mixture is simmering, reduce the heat to low and cover the pot with a lid. Allow the lamb to cook slowly for about 1.5 to 2 hours, stirring occasionally.
- After 1.5 hours, check the lamb for tenderness. If its not fork-tender, continue to simmer for another 30 minutes.
- Once the lamb is tender, pour in the coconut milk and stir to combine. Allow the curry to simmer for an additional 15-20 minutes uncovered.
- After simmering, taste the curry and adjust the seasoning if necessary.
- If the sauce is too thick, add a splash of water or more coconut milk to reach your desired consistency.
- Once satisfied with the flavor and consistency, remove the pot from heat.
- To serve, ladle the lamb rogan josh into bowls or onto plates.
- Garnish with freshly chopped coriander.
- Serve hot with steamed rice or warm naan bread.
Notes
- For an extra touch, serve with a side of yogurt or raita to cool down the spices.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 120 minutes
