Lamb Rogan Josh

Lamb Rogan Josh

Servings: 4
Preparation Time: 30 minutes
Cooking Time: 1 1/4 hours
Perfect for: Earthy, Savoury
  • ¼ cup (60 ml) vegetable oil
  • 1 kg boneless lamb shoulder or leg, cubed
  • 2 brown onions, roughly chopped
  • 5 cm-piece ginger, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 ½ tbsp MasterFoods™ Garam Masala Spice Blend
  • 4 tsp MasterFoods™ Paprika Ground
  • 1 tsp MasterFoods™ Cumin Seeds Ground
  • 1 tsp MasterFoods™ Chilli Ground
  • ⅓ cup (about 100 g) plain unsweetened yoghurt
  • 2 cups (500 ml) water
  • 1 tsp sugar
  • Method:
    1. In a large heavy-based pan, heat oil over medium heat. Add the meat in batches, slowly browning it. Once evenly browned but not cooked through, set aside in a bowl.
    2. and caramelised, stirring constantly. Lower the heat slightly and add ginger and garlic, stirring until combined. Add the spices and toast until fragrant, about 20 secs (be careful not to burn them).
    3. Stir in the yoghurt a spoon at a time until combined, then add the lamb back in, followed by the water and sugar. Cover with a lid, turn the heat down to a low and simmer for 1 hr, stirring occasionally, until meat is soft and tender.
    4. Using a slotted spoon, place the meat aside in a bowl. Dial the heat up to a medium-high and cook the sauce down, stirring occasionally for 5 mins until reduced. Add the meat back in and stir to coat and season to taste. Serve and enjoy with rice or naan.


    Like any of our curries, if lamb doesn’t float your boat, it can be easily substituted with chicken or beef.

    Yoghurt is handy for balancing flavour and helps tame richness. Additionally, sugar can be useful for enhancing spices and helps soften and round off sharper or tangy flavours

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