Lamb roganjosh

Lamb roganjosh

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Roganjosh is a mainstay of Indian restaurants and takeaways. The word rogan refers to the red oil or glaze that develops on top of the curry as it cooks, while josh means ‘something pleasing that packs a punch’. Originally from Kashmir, the traditional recipe did not include onions or tomatoes. The roganjosh most people are familiar with is a North Indian version with the sweet flavour of caramelised onion, ginger and tomato. This recipe is a simplified version, which is just as delicious using meat on or off the bone. Serve with Pulao Rice or Naan, Parathas or Masala pappadums.

Ingredients

Quantity Ingredient
60ml vegetable or canola oil
6 green cardamom pods
2 large onions, sliced
1 tablespoon Ginger paste
2 tablespoons Garlic paste
250g plain yoghurt
2 teaspoons turmeric
2 teaspoons chilli powder
1kg diced lamb, (see note)
or 1kg lamb chops or, or a combination of both, (see note)
1/2-1 teaspoon salt, or to taste
2 tablespoons tomato paste

To serve

Quantity Ingredient
Pulao rice
or Naan
Parathas
or Masala pappadums

Method

  1. Heat the oil in a large heavy-based saucepan over a medium heat. Add the cardamom pods and onion and sauté, stirring occasionally, for 5–7 minutes, or until well browned. Stir in the ginger and garlic pastes and cook for a further 2 minutes.
  2. Stir in the yoghurt, turmeric and chilli powder, then add the lamb and salt with 60 ml water. Stir, then cover and simmer for about 1 hour, or until the meat is tender, adding a little more water if required to keep the curry moist.
  3. Stir in the tomato paste, reduce the heat to low, cover again and cook for a further 20 minutes, or until the meat is fall-apart tender. Serve hot.

Note:

  • You can use diced lamb, which is boneless, or you can choose from lamb forequarter or shoulder chops, slices of lamb shank or marrow bones. Get your butcher to cut shoulder chops and marrow bones into 3 cm pieces. Traditionally, Indian cooks use a combination of meat cut both on and off the bone.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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