Hairy Bikers Lamb Rogan Josh

This delicious Hairy Bikers’ Lamb Rogan Josh is a simple and hearty curry perfect for any night of the week. With tender lamb simmered in aromatic spices and a creamy yogurt finish, it’s full of flavour and easy to make using common ingredients. Enjoy a comforting, hot meal with a rich, spicy kick!

Ingredients Needed

For the Rogan Josh Paste:

• 1 bunch fresh coriander (stalks and leaves separated)
• 1 red chilli, seeded and roughly chopped
• 2 tsp coriander seeds, toasted and ground
• 2 tsp cumin seeds, toasted and ground
• 1 tsp black peppercorns, roughly ground
• 2 tsp paprika
• 1 tsp turmeric
• 2 tsp garam masala
• Pinch of salt
• 2 tbsp tomato purée

For the Lamb:

• 1 tbsp groundnut oil
• 5cm cinnamon stick
• 5 cardamom pods, lightly crushed
• 3 dried bay leaves
• 4 cloves
• 1 onion, roughly chopped
• 600g lamb neck fillet, all visible fat removed, cut into 3cm chunks
• 2 garlic cloves, peeled and crushed
• 1 thumb-sized piece fresh root ginger, peeled and finely grated
• 100g fat-free natural yoghurt

How To Make Lamb Rogan Josh

1. Make the Rogan Josh Paste: In a food processor, blend together the coriander stalks, red chilli, ground coriander, cumin, black peppercorns, paprika, turmeric, garam masala, and salt. Add the tomato purée and mix again until smooth.
2. Cook the Lamb: Heat the groundnut oil in a large casserole dish over medium heat. Add the cinnamon stick, cardamom pods, bay leaves, and cloves, frying for 2 minutes to release the spices’ fragrance. Add the chopped onion and lamb, frying for 4-5 minutes, stirring occasionally, until the lamb is browned.
3. Add Garlic and Ginger: Stir in the garlic and grated ginger, frying for a further 2 minutes until softened.
4. Stir in the Spice Paste: Add the prepared spice paste to the pan, stirring for another 2 minutes to coat the lamb and onions evenly.
5. Simmer: Pour in 400ml (14fl oz) of water and bring to a gentle simmer. Cover the casserole with a lid and cook for 40-50 minutes, until the lamb is tender and fully cooked.
6. Finish with Yoghurt: Stir in the fat-free natural yoghurt and cook for another 10 minutes, allowing the sauce to thicken and become creamy.
7. Serve: Garnish with the fresh coriander leaves and serve with rice or naan for a complete meal.

Recipe Tips

• Toast the Spices: Always toast the cumin and coriander seeds before grinding to bring out their full flavor.
• Marinate the Lamb: Marinating the lamb in the spice paste for 30 minutes can make the meat even more tender and flavorful.
• Cook the Onion Slowly: Take time to cook the onion until golden and soft to add depth to the curry’s flavor.
• Add Yoghurt Gradually: Stir the yoghurt in slowly at the end to prevent curdling.
• Simmer for Rich Flavor: Allow the curry to simmer gently for at least 40 minutes to enhance the flavors and tenderize the lamb.

How To Store & Reheat Leftovers

• Refrigerate: Allow leftover Lamb Rogan Josh to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze the Lamb Rogan Josh for up to 3 months. Thaw in the fridge overnight and reheat on the stove until hot.
• Reheating: Reheat Lamb Rogan Josh on the stovetop over low heat for 10-15 minutes, stirring occasionally, until hot, or in the microwave for 3-5 minutes, stirring halfway through. Add a little water if the sauce thickens.

Nutrition Fact

Serving Size: 1 serving (approximately 100g)

• Calories: 151 kcal
• Total Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 13g

More Recipes:

• Hairy Bikers Salmon Tray Bake
• Hairy Bikers Pot Roast Brisket
• Hairy Bikers Anglesey Eggs
• Hairy Bikers Spaghetti Bolognese