Fiery Lamb Rogan Josh

A rich and intensely flavored lamb curry with a spicy kick, inspired by the classic Rogan Josh from the Kashmir region.

Prep Time

25 minutes

Total Time

2 hours 10 minutes

Calories

628 kcal

Difficulty

Medium

Equipment

6 items

Cost

£5.20/serving

Meal Type:

Dinner

Cuisine:

Indian

Main Ingredient:

Chicken•Lamb

Occasion:

Weekend Cooking

Dietary:

Gluten-Free

Mood:

Comfort Food•Light & Fresh•Indulgent•Spicy

Ingredients

Servings

2lbslamb shoulder, cut into 1-inch cubes

£14.00

2largeonions, finely chopped

£0.80

4cloves garlic, minced

£0.30

1inch ginger, grated

£0.40

2green chilies, finely chopped(adjust to your spice preference)

£0.50

2tbspKashmiri chili powder(or a mix of sweet paprika and cayenne pepper)

£0.60

1tbspground cumin

£0.25

1tbspground coriander

£0.25

1tspturmeric powder

£0.15

0.5tspgaram masala

£0.20

0.3tspasafoetida(hing)

£0.30

1can crushed tomatoes(14.5 oz)

£0.80

1cupplain yogurt, whisked

£0.70

2tbspvegetable oil

£0.10

1cuplamb or chicken stock

£0.50

1tbsplemon juice

£0.15

Salt to taste

£0.05

Fresh cilantro, chopped, for garnish

£0.75

Total Cost

£20.80

£5.20 per serving

Instructions

1.
In a large bowl, combine the lamb with 1 tbsp of Kashmiri chili powder, 1/2 tbsp of cumin, 1/2 tbsp of coriander, turmeric powder, and salt. Mix well and set aside to marinate for at least 30 minutes (or up to overnight in the refrigerator).
2.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook until golden brown, about 8-10 minutes. Stir frequently to prevent burning.
3.
Add the minced garlic, grated ginger, and chopped green chilies to the pot. Cook for another minute until fragrant.
4.
Add the marinated lamb to the pot and brown on all sides. This will take about 5-7 minutes. Don't overcrowd the pot; brown the lamb in batches if necessary.
5.
Stir in the remaining Kashmiri chili powder, cumin, coriander, asafoetida, and garam masala. Cook for 1 minute, stirring constantly, until fragrant.
6.
Pour in the crushed tomatoes and lamb or chicken stock. Bring to a simmer, then reduce the heat to low, cover, and cook for 1 hour and 30 minutes, or until the lamb is very tender.
7.
Stir in the whisked yogurt and lemon juice. Cook for another 10 minutes, stirring occasionally, until the sauce has thickened slightly.
8.
Taste and adjust seasoning with salt as needed.
9.
Garnish with fresh cilantro and serve hot with rice or naan bread.

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My Notes

Nutrition Information

Nutrition per serving (375g)

628 kcal / 2629 kJ

Carbs

18g

7% of RDA

Fat

39g

56% of RDA

Protein

54g

108% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

151 mg

7% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use lamb stock instead of chicken stock.

If you don't have Kashmiri chili powder, you can use a mix of sweet paprika and cayenne pepper to achieve a similar color and spice level. Start with 1 tbsp paprika and 1/2 tsp cayenne, then adjust to your preference.

The yogurt should be whisked well before adding to prevent curdling. Also, ensure the curry is at a low simmer when adding the yogurt.

For a smoother sauce, you can blend the cooked onions, garlic, and ginger with a little stock before adding the lamb back to the pot.

Adjust the number of green chilies according to your spice tolerance.

Cooking Equipment

Large heavy-bottomed pot or Dutch oven

Large bowl

Measuring cups and spoons

Cutting board

Knife

Blender or food processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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