Name: Rogan josh
Cook time: 160 min
Total time: 160 min
Yield: 4
Ingredients: 2 teaspoon ground cardamom; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 kilogram boned leg of lamb, trimmed, diced into 3cm pieces; 20 gram butter; 2 tablespoon vegetable oil; 2 brown onions (300g), sliced thinly; 4 centimetre piece fresh ginger (20g), grated; 4 clove garlic, crushed; 2 teaspoon sweet paprika; 1/2 teaspoon cayenne pepper; 1/2 cup (125ml) beef stock; 425 gram can crushed tomatoes; 2 bay leaves; 2 cinnamon sticks; 200 gram yogurt; 3/4 cup (110g) roasted slivered almonds; 1 fresh long red chilli, sliced thinly; Cucumber raita; 1 cup (280ml) thick yogurt; 1 lebanese cucumber (130g), seeded, chopped finely; 1 tablespoon finely chopped fresh mint; 1 pinch ground cumin

Rogan josh

Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and literally means "meat in spicy red sauce".

Skip to Recipe

Serves 4

Cook

2H 40M

Ingredients

2 teaspoon ground cardamom

2 teaspoon ground cumin

2 teaspoon ground coriander

1 kilogram boned leg of lamb, trimmed, diced into 3cm pieces

20 gram butter

2 tablespoon vegetable oil

2 brown onions (300g), sliced thinly

4 centimetre piece fresh ginger (20g), grated

4 clove garlic, crushed

2 teaspoon sweet paprika

1/2 teaspoon cayenne pepper

1/2 cup (125ml) beef stock

425 gram can crushed tomatoes

2 bay leaves

2 cinnamon sticks

200 gram yogurt

3/4 cup (110g) roasted slivered almonds

1 fresh long red chilli, sliced thinly

Cucumber raita

1 cup (280ml) thick yogurt

1 lebanese cucumber (130g), seeded, chopped finely

1 tablespoon finely chopped fresh mint

1 pinch ground cumin

Method

1.Combine cardamom, cumin and coriander in medium bowl, add lamb; toss lamb to coat in spice mixture.

2.Heat butter and half of the oil in large deep saucepan; cook lamb, in batches, until browned all over. Remove from pan.

3.Heat remaining oil in same pan; cook onion, ginger, garlic, paprika and cayenne over low heat, stirring, until onion softens.

4.Return lamb to pan with stock, undrained tomatoes, bay leaves and cinnamon. Add yogurt, 1 tablespoon at a time, stirring well between each addition; bring to the boil. Reduce heat; simmer, covered, about 1½ hours or until lamb is tender.

5.Meanwhile, make cucumber raita. Combine ingredients in small bowl with salt and pepper to taste.

6.Sprinkle lamb with nuts and chilli off the heat; serve with raita and, if desired, warmed naan bread.

Rogan josh is slightly milder than many curries due in equal part to the fairly large amount of tomato used and the very little chilli found in the paste.
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.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy