Of all of the (five) homemade curries and fakeaways that I make, this Lamb Rogan Josh is my absolute
Lamb Rogan Josh is also a brilliant way to use us Leftover Lamb from your Sunday lunch. I do sometimes make it with a pack of diced lamb, but you get so little for your money that it’s not really cost effective. It works out much cheaper, and easier to buy a big leg of lamb, enjoy a Sunday lunch and then create a Leftover Lamb Rogan Josh. That way you get plenty of meat in your curry, it’s really tender and fantastically good value for money.
I love Lamb, and Leftover Lamb recipes are always among my favourites. It’s soft, tastes great and has a brilliant texture. A Lamb Rogan Josh is pretty perfect to me, to be honest.
I tend to serve mine with homemade naan bread, but rice is great too. Or both. Both is probably the best.
If you use raw, diced lamb in your Lamb Rogan Josh, cook it until browned when you add it to the onion puree. This might take between 5 and 10 minutes. If you are using pre-cooked Leftover Lamb, you can just throw it in and go ahead to the next step. It’s already cooked, and it will warm through in the long simmering time you give the meal.
Lamb Rogan Josh is a fantastic family meal. Not too spicy, but plenty of flavour. Soft meat that is easy to cook, and a fantastic way to make your meat go further. You could also cook it and freeze it for up to a month, giving you an easy way to make meat last, and a super simple meal for a busy day.
Lamb Rogan Josh
- 500 g Diced lamb
- 2 Cloves garlic – Crushed
- 2 tsp Root ginger – Grated
- 1 tsp Chilli powder
- 2 tbsp Sesame oil
- 6 Green cardamom pods – Seeds of
- 1 Stick Cinnamon
- 2 Onions – Chopped into 8
- Pinch salt
- 1 tsp Ground cloves
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 Bay leaf
- 1 tbsp Tomato Puree
- 500 ml Chicken stock
- 100 ml Natural yoghurt
- Toss the lamb with the chilli, ginger and garlic, cover and leave in the fridge until needed
- Blend the onion with a splash of water until pureed
- Heat the sesame oil in a lidded ovenproof dish
- Fry the cardamom seeds and cinnamon for 2 minutes
- Add the onion and a pinch of salt and cook for 5 minutes
- Add the cloves, cumin, coriander, paprika and bay leaf
- Stir together well
- Add the lamb and stir until coated
- Pour in the stock and tomato puree and bring to a simmer
- Cover and cook for 90 minutes, stirring occasionally
- Add the yogurt, and simmer uncovered for a further 30 minutes
- Serve straight away.