- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Succulent, fall-apart lamb shoulder is the star of this flavour-packed curry, perfect for a warming midweek meal or a weekend dinner to impress.
- Serves4
- Cook time2 minutes
- Prep time30 minutes
Ingredients
- 600g boneless lamb shoulder, cut into 3cm pieces
- 1 tbs vegetable oil
- 10 cardamom pods, bruised
- 20 curry leaves
- 2 cinnamon sticks or quills
- 2 large red onions, finely chopped
- 2cm piece ginger, peeled, finely grated
- 4 cloves garlic, crushed
- 3 tsp ground coriander
- 3 tsp ground cumin
- 1 tsp chilli powder
- 3/4 tsp ground cloves
- 3/4 tsp ground black pepper
- 1 cup (250g) plain yoghurt
- 4 large vine-ripened tomatoes, coarsely chopped
- Garam masala and extra curry leaves, to serve
- Steamed basmati rice, to serve
- Lemon wedges, to serve
Cucumber mint salad
- 1 Lebanese cucumber, finely chopped
- 2 tbs finely chopped mint
- 1/2 small brown onion, finely chopped
- 1 tsp lemon juice
- 1/4 tsp garam masala
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 180°C.
Step 2
Place the lamb in a large bowl. Add half the oil and toss to coat. Season.
Step 3
Heat a flameproof casserole pan over high heat. In batches, cook lamb, turning, for 5 mins or until browned. Transfer to a heatproof bowl. Set aside.
Step 4
Reduce heat to medium-low. Add the remaining oil to the pan. Add the cardamom, curry leaves and cinnamon. Cook, stirring, for 2 mins or until aromatic. Add the onion and cook, stirring, for 5 mins or until onion softens and begins to caramelise. Add the ginger, garlic, coriander, cumin, chilli, cloves and pepper and stir to combine. Add 1 tbs of the yoghurt. Cook, stirring, until combined. Repeat with remaining yoghurt. Add the tomato and 1 cup (250ml) water. Return lamb and stir to combine.
Step 5
Bake, covered, for 1 hour. Uncover and bake for a further 30 mins or until lamb is tender and sauce thickens.
Step 6
To make the cucumber mint salad, combine the cucumber, mint, onion, lemon juice and garam masala in a bowl. Season.
Step 7
Sprinkle lamb rogan josh with garam masala and curry leaves. Serve with cucumber mint salad, rice and lemon wedges.
Recipe tip
COOK. STORE. SAVE
Clever Storage:
Store leftover unpeeled garlic cloves in a cool, dark area with air circulation, not in an airtight container or plastic bag, for up to 3 weeks.
Rogan josh recipe
If you’re craving something hearty with depth of flavour, this lamb rogan josh recipe is just the thing you need. Soft lamb shoulder slow-cooked in a red sauce made up of a variety of spices and tart yoghurt, this staple from Kashmir in northern India has roots in Persian cooking. It is why its name is a combination of both languages, where ‘rogan’ is the Persian word for butter or oil and the Hindi word for red, and ‘josh’ is the Persian word for passionate and hot. But it’s not a curry that will set your tongue on fire – this version is quite mild. The main thing you’ll notice in this recipe for rogan josh is the melt-in-your-mouth tender lamb. To make things better, this recipe is easily freezeable and can be enjoyed as a quick lunch or dinner in the weeks ahead.
How to make rogan josh
Here are some tips to help you cook and plate up a rogan josh you’ll love:
Avoid lean cuts of lamb, like the leg, loin chops or tenderloin.
If you don’t enjoy lamb, beef brisket is a good cut of meat for this dish.
Avoid overcrowding the pan when browning the lamb, or else it will get steamed instead of caramelised on the outside.
When the curry is finished cooking, taste it before ladling it out, adding lemon juice or sugar to help balance the flavours to your liking.
How to serve and store lamb rogan josh
To serve your curry, top it off with fresh coriander or curry leaves, garam masala and natural yoghurt. A squeeze of lemon brings a hit of acidity and also counters spice. It’s best to eat it hot (carefully, of course). Spoon the curry into a separate bowl, and serve with naan, basmati rice and a refreshing salad of chopped tomatoes, cucumber, mint or coriander, lemon juice, salt and cumin.
Store any leftover curry in airtight containers in the fridge for up to 3 days. When you’re ready to eat, reheat in the microwave or stove. Season again if needed. Rogan josh can be frozen for up to 3 months in an airtight container.
Now get cooking
Master this Indian-inspired curry in the comfort of your own kitchen and wow your family and friends the next time they come round to visit. Want to hone your curry skills further? Try your hand at lamb and sweet potato curry, lamb shank korma or lamb tikka curry.
