Name: Lamb rogan josh
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon ghee; 800 gram lamb neck chops, trimmed; 2 brown onions (400g), chopped finely; 4 clove garlic, crushed; 1/2 cup (150g) rogan josh curry paste; 410 gram canned tomato purée; 1/4 cup (60ml) water; 250 gram spinach, trimmed, chopped coarsely; 1/2 cup coarsely chopped fresh coriander

Lamb rogan josh

Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.

Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and translates to “meat in spicy red sauce”. Not too spicy but filled with aromatic spices, then cooked to perfection, it’s no wonder rogan josh has become one of our most popular Indian curries.

Swimming in a fragrant sauce and cooked in your pressure cooker to ensure perfectly tender lamb this fragrant rogan josh is guaranteed to spice up your weeknight meal. Serve topped with homemade kachumber and steamed rice.

Use up leftover paste on our tasty rogan josh lamb pie with coriander chutney.

Looking for more classic curry recipes?

Ingredients

2 tablespoon ghee

800 gram lamb neck chops, trimmed

2 brown onions (400g), chopped finely

4 clove garlic, crushed

1/2 cup (150g) rogan josh curry paste

410 gram canned tomato purée

1/4 cup (60ml) water

250 gram spinach, trimmed, chopped coarsely

1/2 cup coarsely chopped fresh coriander

Method

1.Heat half the ghee in 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.

2.Heat remaining ghee in cooker; cook onion, stirring, until browned lightly. Add garlic; cook, stirring, until fragrant. Return lamb to cooker with paste, puree and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.

3.Release pressure using the quick release method; remove lid. Stir in spinach and coriander; season to taste.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze.

To make tomato kachoomba, combine chopped tomato with a little finely sliced red onion, white vinegar and chopped coriander.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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