Rogan Josh

Rogan Josh

Ingredients

  • 1/4 cup canola oil
  • 6 green cardamom pods
  • 6 cloves
  • 1 onion, pureed to a fine consistency
  • 1 tbsp crushed fresh garlic
  • 1 tbsp crushed fresh ginger
  • 500g lean lamb leg, cut into 3cm cubes
  • 1 tsp ground turmeric
  • 1 1/2 tsp garam masala
  • 1 tsp salt
  • 1 tsp paprika
  • 3 medium tomatoes, diced
  • 1/2 cup tomato puree
  • 1/2 cup chopped fresh coriander
  • 2 cups cold water
  • 1/4 cup plain unsweetened yoghurt
  • salt and red chilli powder to taste
  • chopped fresh coriander to garnish (optional)
Lamb Rogan Josh is a great go-to curry for first-time lamb curry cooks. Rogan is the oil that rises to the surface of the dish when cooked correctly.
  1. Heat oil in a large pan over a low heat. Add cardamom and cloves. Cook over a low heat until you start to smell the spice aromas coming through. Add onion, stirring continuously so it doesn't stick to the bottom of the pan. Cook until almost brown.
  2. Stir in garlic and ginger and cook until softened and browned. Add cubed lamb and cook until just browned. Add turmeric, garam masala, salt and paprika and continue cooking until you start to smell the spice aromas.
  3. Stir through diced tomatoes and keep cooking until you start to see oil separating from onion and spice mixture. Be sure to take your time with this and keep stirring so that it doesn't stick to the bottom of the pan.
  4. Add tomato puree, coriander and water and cook until this combines. Turn heat down low and stir through yoghurt. Slowly increase heat so that yoghurt does not curdle.
  5. Put a lid on the pan and continue to simmer over a low heat until oil has separated fro sauce and comes to the surface. This can take a few hours. You may have to add some more water if the sauce reduces too much. Once oil has separated and lamb is tender, the dish is done.
  6. Season to taste with salt and chilli powder. Garnish with chopped fresh coriander , if wished.
  7. Cooks note: Lamb dishes take a long time to cook. You will need to be patient and cook the lamb until tender, which can take 2 hours or more. You can use a pressure cooker to speed up the process.

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