Friday, 3 October 2014

Curry Of The Week - Rogan Josh

Following on from my post yesterday about spices I thought it was time for a curry post.
This is such a tasty curry and is not at all hot but feel free to add extra chilli if you want.  It also takes lamb and onions and turns them into something amazing through the addition of spices.

Rogan Josh

1kg Diced Lamb
1 Cup Yogurt
1 Tbs Malt Vinegar
6 Cloves of Crushed Garlic
2 Tbs Grated Fresh Ginger
2 Tbs Ghee (use vegetable oil if you don't have ghee)
4 Cardomon Pods
4 Cloves
2 Tsp Fennel Seeds
1 Cinnamon Stick
2 Large Brown Onions
4 Tsp Ground Cumin
6 Tsp Ground Coriander
2 Tsp Sweet Paprika
3/4 Tsp Ground Chilli
1/2 Cup Chicken Stock (you could use water)

In a large bowl combine your yogurt, vinegar, 3 cloves of crushed garlic and 1 Tbs of grated ginger. Once combine add your lamb mix well to coat, cover and place in the fridge for a minimum of 3 hours, but the longer the better.
Dice your onions and set aside in a bowl.  Then add you ghee and whole spices to a large heavy based pan a cook over a medium heat until fragrant.

Whole spices and ghee

Add the onions and cook, stirring regularly, until the onions are soft and a little brown then add the rest of your garlic and ginger and cook for another 2 minutes.

Onions and spices

Add your dried spices to your onion mix and cook them out (cook until they are fragrant but do not over cook or they will turn bitter).

I find it easier to measure out my spices so I can add them all at once and quickly blend them

The marinated lamb

Then add your lamb mix and combine with the spice mix then add your stock and mix until well combined. Cover and simmer for 1 1/2 hours then remove the lid and cook for a further 30 minutes or until the lamb is tender

Stock added

The finished dish
I like to serve with chopped fresh mint and coriander sprinkled on top and while it does not look so pretty in the photo above it was extremely tasty.  It just goes to show that by adding spices to meat and onions you can turn them into something interesting.

Do you have a favorite curry?


  1. Fiona, that looks delicious! Also when you put your place on the market, I hope you will put a link to the real estate website on your blog? Melindi

    1. Hi Melindi It was really tasty and is always a favourite. Is there something about our place you want to see or know?

  2. A number of years ago our play group used to go camping to Pottsville once a year and we all made a dish to take along. I was asked to make that dish and as at that time I had never ever heard of it and thought what are you talking about. I used a sauce from the supermarket and to date I have never made it since. I think it's Indian and I'm not a big fan of Indian food and I can't even remember if I liked it it was that long ago. That being said I made curried chicken this week for myself and the kids using ground coriander, ground cummin, galm masala ? and a few others that I can't remember and it was beautiful. Regards Kathy A, Brisbane

    1. Hi Kathy Yes it is Indian but I really encourage you to give it a go. It has basically no heat but i really tasty. Let me know how you go.

  3. That sounds and looks absolutely fantastic! I can't wait to try that recipe, thanks for sharing!


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