Rogan josh is easy to make - just take a look at my lamb rogan josh recipe to recreate this takeaway favourite at home. Make sure to use lean lamb leg steaks with all fat removed for a slimming version.
2tbspghee or vegetable oil or low calorie spray for slimming version
2large onions, finely diced
900g(2 Pounds) diced lamb visible fat removed
1tspsalt
1tspGaram Masala
1tspmild chilli powder
1tspsweet paprika
½tspturmeric
⅛tspground cloves
5cardamom pods, lightly crushed
1bay leaf
1cinnamon stick
3garlic cloves, minced
1tbspfreshly grated ginger
2tbsptomato paste(purée)
400g(14oz) tinned tomatoes replace with fresh diced tomatoes if preferred
500ml(2 cups) hot chicken stock or waterUse 250ml/1 cup in slow cooker & instant pot
5tbspnatural yoghurt 0% fat for a slimming version
2tbspfresh coriander (cilantro) to garnish
Salt and pepper to season
Pinchchilli flakesoptional
3fresh tomatoes, sliced to serve (optional)
Kachumber
1small red onion
½cucumber, seeds removed
4 vine tomatoes, seeded and finely diced
1red chilli, seeded and finely diced
2tbspfresh coriander(cilantro), finely chopped
1lime, juice only
Salt and pepper to season
Instructions
Heat the ghee or oil in a large lidded casserole dish (or mist with olive oil spray). Gently cook the onions over low heat until softened but not coloured, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic.
Add the lamb and stir to coat in the spices. Stir in the tomato purée and chopped tomatoes.
Add the stock or water and bring to a rolling simmer. Reduce the heat, cover the pot and gently cook for 60-90 minutes, stirring occasionally, until the sauce has thickened and the lamb is perfectly tender.
Stir in the yoghurt until it blends into the sauce. Remove the cinnamon stick and bay leaf (and the cardamom pods if you are able to find them).
Check the seasoning, adding salt and pepper as needed. Add a pinch of dried chillies for a bit of gentle heat.
Add the sliced fresh tomatoes and garnish with plenty of chopped coriander.
Mix all the ingredients for the kachumber together in a small bowl.
Serve the rogan josh with rice, the kachumber, some extra yoghurt and naan or flatbread on the side to mop up the delicious sauce.
Instant Pot Method
Select Saute/Less and heat the ghee or oil. Cook the onions for 5 minutes until softned, stirring.
Add salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic. Stir the tomato paste in.
Add the lamb and 250ml (1 cup) of stock and stir well to combine.
Add the chopped tomatoes, do not stir.
Cover the pot, set vent to sealing and cook on HIGH PRESSURE for 20 minutes.
When cooking is done allow the pressure to release naturally. Stir to combine and if the sauce is a little on the watery side you can reduce it on Saute/high. Check the seasoning and serve.
Slow Cooker Method
Heat the ghee or oil in a large lidded casserole dish or directly in the inner pot of your slow cooker IF IT ALLOWS FOR SEARING. Gently cook the onions over low heat until softened but not coloured, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic. Add the lamb and stir to coat in the spices.
Stir in the tomato purée and chopped tomatoes. Add 250ml (1 cup) of hot stock and stir well to combine. Bring to a simmer.
Transfer to your slow cooker, cover and cook on low for 8 hours or high for 6.
Open the lid and stir the curry. If it still a little watery then continue to cook on high with the lid off for a little longer.
Check the seasoning and serve.
Video
Notes
TIPS AND FAQS
I AM NOT A FAN OF LAMB, WHAT CAN I USE INSTEAD? Though lamb is traditional you can replace it with chicken thighs or even beef or pork if you prefer.
HOW LONG DOES THIS CURRY KEEP? As with most curries, lamb rogan keeps well for up to three days in the fridge with the flavour of the sauce becoming even better!
CAN I FREEZE ROGAN JOSH? This curry is suitable for freezing but I would advise you leave out the yoghurt if you are planning to store in the freezer. Cool the curry completely, portion into suitable containers and freeze. Use within three months, heating until piping hot before adding the yoghurt and serving.
SLIMMING VERSION Follow my instructions to make the 'skinny' version. The most important thing is to use the leanest lamb leg steaks and remove all the fat. One portion is around 500 calories *without sides, 16 WeightWatchers SmartPoints and Free on Slimming World.