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