📝 About This Recipe
This British-style Rogan Josh is a love letter to the high-street curry houses of the UK, offering a rich, deep-red sauce that is far more luscious than its Kashmiri ancestor. We use tender chunks of lamb shoulder slow-cooked with aromatic spices, a hint of tomato, and finished with a velvety touch of yogurt to create a balanced heat. It is a comforting, robust masterpiece that captures the soulful fusion of traditional Indian spice and British culinary heartiness.
🥗 Ingredients
The Meat and Marinade
- 800 grams Lamb Shoulder (cut into 3cm cubes, excess fat trimmed)
- 3 tablespoons Greek Yogurt (full fat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt
The Aromatics
- 3 tablespoons Vegetable Oil (or ghee for extra richness)
- 2 large Onions (very finely chopped)
- 1 tablespoon Garlic Paste (freshly minced)
- 1 tablespoon Ginger Paste (freshly grated)
- 4 pieces Whole Cloves
- 4 pieces Green Cardamom Pods (cracked open)
- 1 piece Cinnamon Stick (approx 2 inches)
- 2 pieces Bay Leaves (dried)
The Spices and Sauce
- 2 tablespoons Kashmiri Chili Powder (gives the signature red color without extreme heat)
- 1 teaspoon Ground Cumin
- 2 teaspoons Ground Coriander
- 2 tablespoons Tomato Purée (concentrated paste)
- 1 teaspoon Garam Masala (high quality)
- 400 ml Lamb Stock (hot)
Garnish
- 1/2 bunch Fresh Coriander (roughly chopped)
- 1 tablespoon Ginger Matchsticks (for a fresh bite)
👨🍳 Instructions
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1
In a large bowl, combine the cubed lamb with yogurt, turmeric, and salt. Mix well to coat and let it marinate for at least 30 minutes at room temperature.
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2
Heat the oil or ghee in a heavy-based Dutch oven or deep saucepan over medium-high heat.
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3
Add the whole spices: cloves, cardamom, cinnamon, and bay leaves. Sizzle for 30-60 seconds until they release their fragrance.
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4
Add the finely chopped onions. Cook for 12-15 minutes, stirring frequently, until they are a deep golden brown. Do not rush this; the onions provide the base flavor and color.
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5
Stir in the ginger and garlic pastes. Cook for another 2 minutes until the raw smell disappears.
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6
Add the tomato purée, Kashmiri chili powder, cumin, and coriander. Stir constantly for 1 minute to 'fry' the spices without burning them.
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7
Increase the heat slightly and add the marinated lamb. Brown the meat for 5-7 minutes, ensuring the spices coat every piece.
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8
Pour in the hot lamb stock. Bring to a gentle boil, then reduce the heat to the lowest setting.
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9
Cover with a tight-fitting lid and simmer gently for 75-90 minutes. Stir occasionally to ensure nothing sticks to the bottom.
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10
Once the lamb is 'fork-tender' and the sauce has thickened to a rich, glossy consistency, remove the lid.
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11
Stir in the garam masala and simmer uncovered for a final 5 minutes to intensify the flavors.
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12
Taste and adjust seasoning with extra salt if needed. Remove the whole cinnamon stick and bay leaves before serving.
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13
Garnish generously with fresh coriander and ginger matchsticks.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays succulent during the long simmer. If the sauce looks too thin at the end, simmer uncovered for 10 minutes to reduce it to a thick gravy. Kashmiri chili powder is essential for the vibrant red color; if you use standard chili powder, reduce the amount by half to avoid excessive heat. For an even deeper flavor, make this dish a day in advance and reheat it gently; the spices develop beautifully overnight.
🍽️ Serving Suggestions
Serve alongside fluffy Basmati pilau rice to soak up the rich gravy. Warm, buttery garlic naan bread is perfect for scooping up the tender lamb. A side of cooling cucumber raita helps balance the warm spices of the dish. Pair with a crisp, cold Indian lager or a fruity Shiraz to complement the robust flavors.