Lamb Rogan Josh recipe | Morrisons
Michelin-starred chef Atul Kochhar shows you how to make a lamb rogan josh curry in this step-by-step video.
TIP: Onions are key to a good Rogan Josh, cook them until they're deep brown for a rich, dark sauce
Serves 4
Prep in 20 mins
Cook in 30 mins
Marinate for 2 hrs
Freeze it
INGREDIENTS:
150g natural yogurt
pinch saffron
50g ginger-garlic paste (see separate recipe)
1kg boneless lamb leg, cut into cubes
1½ tsp cumin seeds
8 cardamom pods
2½cm cinnamon stick
8 cloves
1 star anise
100ml olive oil
2 large onions, peeled and thinly sliced
1 tsp ground nutmeg
1 tsp black pepper
1 heaped tbsp red chilli powder
1½ tbsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
4 tbsp tomato purée
1 bunch fresh coriander leaves, finely chopped
3cm piece fresh ginger, peeled and julienned
METHOD:
1 Whisk together the yogurt, saffron and ginger-garlic paste. Season with salt then pour over the lamb. Cover and leave to marinate in the fridge for 2 hours. Bring the lamb to room temperature before cooking.
2 Pound the whole spices with a pestle and mortar to release the oils. Heat the oil in a heavy-based pan then add the pounded spices and stir until the spices crackle.
3 Add the onions immediately after the spices crackle to stop them from burning. Stir and cook until the onions are golden brown.
4 Add the lamb with the marinade to the pan and cook until the meat is browned but not cooked through. It might stick to the pan but don't worry. Keep stirring and scraping the pan to develop the flavours. You can add a splash of water or lamb stock if the mixture becomes too dry.
5 Add all the powdered spices and cook for 5 minutes.
6 Add the tomato purée and stir until the lamb is cooked through. Serve garnished with coriander and thin shreds of ginger.
GDAS: Per serving: calories 620 (31%), sugar 9g (10%), fat 40g (57%), saturates 12g (60%), salt 0.6g (10%) of your guideline daily amount
How to Make Lamb Rogan Josh with Vivek Singh
Vivek Singh, Founder and CEO of Cinnamon Kitchen, shows us how to make the mouth watering Lamb Rogan Josh, a recipe from Singh's fifth cookbook, Spice at Home. FULL RECIPE BELOW...
HOW TO MAKE LAMB ROGAN JOSH:
This could be made with whole shanks, but it’s better made with shanks cut into three or four pieces (which are easier to fit into the pan and take less cooking time), like you would for an osso bucco. This dish would be just as good made with mutton or goat.
Not a lot of people know this, but ‘rogan josh’ literally translated from Hindi means ‘red juice’. It’s a Kashmiri dish where the redness comes from the bark of a locally grown tree called rattan jyoth. It is more than likely that you will not be able to find this even in Asian shops, so I suggest you use crushed beetroot in the final tempering process instead.
Serves 4
6 lamb shanks, each shank cut into three or four pieces on the bone (ask your butcher to do this for you)
5 tablespoons corn oil or ghee
2 black cardamom pods, lightly crushed using a pestle and mortar
2 cinnamon sticks
½ teaspoon black peppercorns
2 large onions, finely chopped
1½ teaspoons salt
2 tablespoons Ginger and Garlic Paste (see page 226)
1½ tablespoons Kashmiri chilli powder
½ teaspoon ground coriander seeds
200ml plain yoghurt
400ml lamb stock or water
1 teaspoon ground ginger
1 teaspoon ground fennel seeds
½ teaspoon garam masala
2 tablespoons cream
1 tablespoon chopped coriander
Tempering (optional)
1 tablespoon ghee
2 sticks of rattan jyoth (see introduction) or half a crushed beetroot, to add colour
Pat the cut lamb shanks dry with kitchen paper and keep aside.
Heat the oil or ghee in a heavy-based casserole dish that you have a lid for, add the crushed cardamom, cinnamon sticks and peppercorns and stir over a high heat for 30 seconds or so until they release their flavours into the oil. Add the cut shanks and salt, sear over a high heat for about 10 minutes, turning frequently to brown the meat on all sides. Take care not to overload the pan as this would simply leach the juices out and stew the meat. Once browned, remove the meat and drain on kitchen paper.
Into the same pan, add the onions and salt, cook over a medium heat for 15 minutes or until golden brown. Add the ginger and garlic paste and cook for a couple of minutes. The paste tends to stick to the pan, so keep stirring continuously.
Now add the fried lamb, chilli powder and ground coriander and cook for a further 2–3 minutes. Take care to handle the shanks carefully so the meat does not come off the bone at this stage. Whisk in the yoghurt gradually, stirring continuously until it gets absorbed into the mix. Once all the yoghurt is absorbed, add the stock or water. Take care not to add all the yoghurt at once as it will lower the temperature of the sauce and the yoghurt will split.
Cover with a tight lid and cook over a low heat for 50–60 minutes until the shanks are soft (or around 2 hours if using whole shanks). You may need to add some more stock or water if the sauce is thick or it requires more moisture to cook. If you do not have a suitable pan, the pot-roasted and browned meat could be put in a braising tray with the liquid, covered with foil and braised in the oven (160–170ºC/Gas Mark 3–3½) for about 2 hours. (Although it’s not traditional to finish this dish off in the oven, I find the results are much better if the last part of the cooking happens in an oven, as the textures are much better and the meat does not get broken.)
Check that the meat is cooked; it should easily fall off the bone when it’s done. Sprinkle in the ground ginger, fennel and garam masala.
For a special finishing touch, tie up the rattan jyoth/beetroot in a muslin cloth. Heat the ghee in a pan, add the rattan jyoth/beetroot and let it infuse for a minute. Add the infused ghee to the shanks and simmer for 2 minutes. When the sauce turns dark red in colour, take out and discard the muslin.
Remove the meat from the sauce to a serving plate. Add the cream and chopped coriander to the pan and bring the sauce back to a simmer, then pour over the meat.
Serve with either steamed/ boiled basmati rice or a bread of your choice. Use any leftover rogan josh as a filling in the Lamb Rogan Josh Pithivier – the perfect party pie (see page 114).
ROGAN JOSH | LAMB ROGAN JOSH | MUTTON ROGAN JOSH | ROGAN JOSH KASHMIRI STYLE
Rogan Josh | Lamb Rogan Josh | Mutton Rogan Josh | Rogan Josh Kashmiri Style | Rogan Josh Recipe | Kashmiri Rogan Josh | Mutton Rogan Josh Recipe | Rogan Josh Curry
Ingredients for Mutton Rogan Josh:
- Mutton/Lamb - 1 kg (tender pieces with bones)
Whole Spices & Tempering:
- Asafoetida (Hing)- 1/2 tsp
- Cumin Seeds- 1 tsp
- Cloves- 6-7
- Green Cardamom, crushed- 5-6
- Black Cardamom, crushed- 2
Spice Powders:
- Kashmiri Chilli Powder- 6 tsp
- Saunth (Dry Ginger Powder)- 3/4 tsp
- Saunf powder (Fennel Powder)- 4 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom (Elaichi) Powder- 1/4 tsp
Other Ingredients:
- Whisked Curd/Plain Yogurt- 200 ml
- Salt- 2 tsp
- Mustard Oil- 6 tbsp
Preparation:
- Wash & drain the meat.
- Whisk the curd/plain yogurt.
Process:
- Heat mustard oil in a pan till smoking point. Once the oil heats up and emits smoke switch it off and let it cool.
- Again heat it and then add the cumin seeds and the cloves. Also add the asafoetida. Give a mix for 15-30 secs and then add the mutton pieces.
- Mix and sear (bhunno)on high heat for 1 min and then add the crushed green and black cardamom.
- Give a mix and then continue to fry on medium heat for 4-5 mins till the meat is browned.
- Add the salt and Kashmiri Chilli Powder and mix it well.
- Cook on low heat for 3 mins for the meat pieces to absorb the colour.
- Now add the Dry Ginger Powder & Fennel Powder, mix and fry it on low to medium heat for 3 mins till oil separates.
- Add the whisked curd/plain yogurt on low heat. Keep stirring and cooking on low heat for 2-3 mins till oil separates.
- Add the Garam Masala Powder, give a mix and cook for 2 mins.
- Now add 450 ml water and allow it to come to a boil.
- Reduce heat to low and cook covered on low heat for 45-60 mins till meat is tender.
- Open the lid and give it a stir few times in between.
- Once done, add the Green Cardamom Powder, give a mix and simmer for 2-3 mins.
- Serve with rice or roti.
#roganjosh #muttonroganjosh #lambroganjosh #roganjoshrecipe #kashmiriroganjosh #spiceeats #spiceeatsrecipes #spiceeatsmutton
Homemade Lamb Rogan Josh | Slow Cooker Sundays
Creating a homemade curry from scratch may seem a little daunting at first, but this recipe is super easy to follow. The slow cooked lamb will fall apart on the fork and melt in the mouth. Best of all, this is a chance to use up those spices you may have hidden away in the back of the cupboard!
Our brand new website is launching soon! Here you'll be able to find Slow Cooker inspiration, recipes, tips & tricks.
For now, the full ingredients list for this can be found on our instagram, @slowcookersundays_, or
Mutton Rogan Josh | मटन रोगन जोश | Chef Sanjyot Keer
Full written recipe Mutton Rogan Josh
Prep time: 10-15 minutes
Cooking time: 1 hour 15-30 minutes
Serves: 4-5 people
Ingredients:
MUSTARD OIL | सरसों का तेल 1/3 CUP
WHOLE SPICES
BAY LEAF | तेज पत्ता 2 NOS.
CINNAMON | दालचीनी 2 INCH
GREEN CARDAMOM | हरी इलायची 5 NOS.
BLACK CARDAMOM | बड़ी इलायची 2 NOS. (CRUSHED)
CLOVES | लौंग 4 NOS.
JAVITRI | जावित्री 1 NO.
NUTMEG | जायफल A SMALL PIECE
MUTTON | मटन 1 KG
CURD | दही 3/4 CUP
POWDERED SPICES
FENNEL SEED POWDER | सौंफ का पाउडर 2 TSP
ASAFOETIDA | हींग 1 TSP
GINGER POWDER | सौंठ पाउडर 1 TBSP
SAFFRON | केसर A FEW STRANDS (OPTIONAL)
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 3 TBSP
SPICY RED | तीखी लाल मिर्च पाउडर 1 TSP (OPTIONAL)
CUMIN POWDER | जीरा पाउडर 1 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
RATAN JOT | रतन जोत 1 PIECES
GHEE | घी 3 TBSP
Method:
Set a kadhai over high heat & add the mustard oil, heat the oil over high flame until it reaches its smoking point, then switch off the flame & let the oil cool down slightly.
Further add all the whole spices along with the mutton, stir well & cook the mutton over high flame for 7-8 minutes.
Once the mutton gets seared in a separate bowl add the curd along with all the powdered spices & whisk it well, add then whisked curd mixture to the mutton with salt & stir well, cook over medium high flame until the curd & the spices are cook & the oil separates.
Add hot water once the oil separates, make sure you don’t add a lot of water, the water should barely cover the mutton.
Stir well & then cover the kadhai, now cook the mutton over low flame until itsfully cooked, the time taken will depend upon the quality of the mutton, you can open the lid at long intervals to stir the mutton & check the doneness.
Once the mutton is cooked taste & adjust the salt if required.
Then set a small pan over high heat & add ghee, once the ghee gets hot, lower the flame & add ratan jot, stir well & cook it with the ghee for 2-3 minutes.
Further strain & add the ghee over the mutton & mix well.
Your Mutton Rogan Josh is ready, serve with rotis & rice.
#YFL #SanjyotKeer #muttonroganjosh
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Rogan Josh Recipe | Lamb/mutton Rogan Josh
Rogan Josh or Kashmiri Rogan Josh is a world popular dish from the Kashmeer region of India. Traditionally made with mutton. But you can cook rogan josh with lamb or chicken. This is the authentic Rogan Josh recipe and is cooked with lamb.
Ingredients
500g lamb with or without bones cleaned and cut into bite-sized pieces
250g sliced onions
5 bay leaves
10 green cardamon
6-7 black cardamon
10 cloves
4'' cinnamon
2 mace
2tbsp ginger and garlic paste
200g tomatoes (pureed)
1tbsp fennel powder
1/2tbsp mano powder
1 tbsp coriander powder
2tbsp plain yoghurt
50g fried onion paste
1tbsp fennel seeds
2tbsp vegetable oil
1tsp fennel seed powder
2tsp garam masala
1tsp cinnamon powder
hot water as required
salt as required
fresh ginger for garnish
coriander sprig for garnish
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