Description
This Easy Lamb Rogan Josh recipe offers a rich, aromatic Indian curry featuring tender lamb pieces simmered in a spiced tomato and yogurt sauce. Perfect for a comforting main course, it combines traditional spices like garam masala, cardamom, and cinnamon with fresh ingredients and can be prepared on the stovetop, slow cooker, or Instant Pot, making it versatile for any kitchen.
Ingredients
Main Ingredients
- 2 tbsp ghee or vegetable oil (or low-calorie spray for slimming version)
- 2 large onions, finely diced
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp mild chilli powder
- 1 tsp sweet paprika
- ½ tsp turmeric
- ⅛ tsp ground cloves
- 5 cardamom pods, lightly crushed
- 1 bay leaf
- 1 cinnamon stick
- 3 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 900 g (2 pounds) diced lamb, visible fat removed
- 2 tbsp tomato paste (purée)
- 400 g (14 oz) tinned tomatoes (or fresh diced tomatoes if preferred)
- 500 ml (2 cups) hot chicken stock or water (use 250 ml/1 cup in slow cooker & Instant Pot versions)
- 5 tbsp natural yogurt (0% fat for slimming version)
- 2 tbsp fresh coriander (cilantro) to garnish
- Salt and pepper to season
- Pinch chilli flakes (optional)
- 3 fresh tomatoes, sliced to serve (optional)
Kachumber Salad
- 1 small red onion
- ½ cucumber, seeds removed
- 4 vine tomatoes, seeded and finely diced
- 1 red chilli, seeded and finely diced
- 2 tbsp fresh coriander (cilantro), finely chopped
- 1 lime, juice only
- Salt and pepper to season
Instructions
- Prepare the Base: Heat the ghee or oil in a large lidded casserole dish (or use olive oil spray for a lighter version). Gently cook the diced onions over low heat for 5–7 minutes until softened but not colored. If making the slimming version, add a splash of stock to prevent sticking.
- Add Spices and Aromatics: Stir in salt, garam masala, mild chilli powder, sweet paprika, turmeric, ground cloves, cardamom pods, bay leaf, cinnamon stick, minced garlic, and freshly grated ginger. Cook for about 2 minutes until fragrant and aromatic.
- Incorporate Lamb and Tomatoes: Add the diced lamb to the pot and stir well to coat with the spices. Then stir in the tomato paste and chopped tinned (or fresh) tomatoes.
- Add Liquid and Simmer: Pour in the hot chicken stock or water and bring the mixture to a rolling simmer. Reduce the heat, cover the pot, and gently cook for 60–90 minutes, stirring occasionally until the sauce thickens and lamb becomes tender.
- Finish with Yogurt: Stir in the natural yogurt to blend smoothly into the sauce. Remove the cinnamon stick, bay leaf, and cardamom pods carefully if possible.
- Season and Garnish: Taste and adjust seasoning with salt, pepper, and optionally a pinch of dried chilli flakes for heat. Add sliced fresh tomatoes if using and garnish with chopped fresh coriander.
- Prepare Kachumber Salad: Combine finely diced red onion, cucumber, vine tomatoes, red chilli, chopped coriander, and lime juice in a small bowl. Season with salt and pepper to taste.
- Serve: Plate the Rogan Josh with steamed rice, kachumber salad, extra yogurt on the side, and naan or flatbread to mop up the flavorful sauce.
- Instant Pot Method: Select the Saute/Less function, heat ghee or oil and sauté onions for 5 minutes until softened. Add spices, garlic, and ginger; cook 2 minutes. Stir in tomato paste, lamb, and 1 cup (250 ml) stock. Add chopped tomatoes on top without stirring. Seal lid and cook on high pressure for 20 minutes. Allow natural pressure release, stir sauce, and reduce if needed on Saute/high. Season and serve.
- Slow Cooker Method: Sauté onions and spices either in a casserole or direct in slow cooker if possible. Add lamb, tomato puree, tomatoes, and 1 cup stock. Bring to a simmer then transfer to slow cooker. Cook covered on low for 8 hours or high for 6 hours. Uncover and cook on high if sauce is too watery. Season and serve.
Notes
- Substitutions: Replace lamb with chicken thighs, beef, or pork if preferred.
- Storage: Keeps well refrigerated for up to three days; flavors intensify over time.
- Freezing: Suitable for freezing. Omit yogurt before freezing. Cool completely, portion, and freeze up to 3 months. Reheat thoroughly before adding yogurt.
- Slimming Version: Use lean lamb leg steaks, remove all visible fat, and use 0% fat yogurt. Estimated calories per serving around 500 without sides.
- For authentic texture, avoid browning onions; cook gently until soft but pale.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
