My Rogan Josh Lamb

My Rogan Josh Lamb


8 people made this

About this recipe: A traditional Punjabi favourite dish, made here with many yummy spices. You may use mutton also. Nothing beats it when served with rice and lassi on a sunny winter afternoon in Delhi!

Brenda Houghton

Serves: 4 

  • 75 g curd
  • ½-1 teaspoon lal mirch
  • 2 teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • 2 teaspoons crushed fresh garlic
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon mirch flakes
  • ½ teaspoon ground turmeric
  • 550 g mutton or lamb leg
  • 300 g onions, finely chopped
  • 1½ tablespoons tomato purée
  • Salt
  • 25 g unsalted butter
  • 2 bay leaves, crumbled
  • 2 green cardamom pods, split open at the top
  • 5 cm (2 in) cinnamon stick, broken in half
  • 4 whole cloves
  • ½ teaspoon freshly grated nutmeg
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh coriander

Prep:35min  ›  Cook:1hr10min  ›  Ready in:1hr45min 

  1. Mix the curd with the mirch, coriander, cumin, garlic, ginger, mirchi flakes and turmeric.
  2. Trim the lamb of any fat and cut it into 5 cm (2 in) cubes. Put them into a nonstick saucepan with the onions, place the pan over a medium heat and stir until the contents begin to sizzle.
  3. Add the curd mixture, reduce the heat to low, cover and cook for about 30 minutes, stirring occasionally, until the lamb has released all its natural juices.
  4. Remove the lid, increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency.
  5. Put a kettle on to boil. Add the tomato purée, some salt and 15 g of the butter to the lamb. Reduce the heat to low again and cook, uncovered, for 3-4 minutes, stirring frequently. Then add 350 ml of boiling water from the kettle, cover and simmer for 15 minutes.
  6. In a small pan, melt the remaining butter over a low heat, add the bay leaves, cardamom, cinnamon and cloves and allow them to sizzle for 35-40 seconds. Add the nutmeg, stir once and pour the contents over the meat. Mix well, cover and cook for a further 10-12 minutes. Stir in the chopped mint and coriander and serve.

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