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Lamb rogan josh recipe

Lamb rogan josh

Created by The Tesco Recipes team

Rogan josh is characterised by a rich, red sauce infused with warming spices, and typically featuring slow-cooked meat. No wonder it's a curry night favourite! Our recipe includes a cinnamon stick, cardamom pods and fresh ginger, but once you've prepped the spices, the dish comes together quickly, then you can finish it off in the oven or leave it on the hob. Great for a weekend get-together or cosy night in.

See method
  • Serves 6
  • Takes 2 hrs 30 mins
  • 659 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 2 tbsp vegetable oil or 30g ghee
  • 1 large onion, finely chopped
  • 4 garlic cloves, grated
  • 5cm piece fresh ginger, peeled and grated
  • 2 tsp mild or medium chilli powder
  • 6 cardamom pods, seeds removed and crushed
  • 1 cinnamon stick
  • ¼ tsp asafoetida (optional)
  • 4 x 300g packs diced lamb shoulder
  • 3 tbsp tomato purée
  • 150g natural yogurt, plus extra to serve (optional)
  • 5g fresh coriander, chopped
  • 3 x 250g packs microwave pilau rice, heated to pack instructions

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Each serving contains

Energy
2755kJ 659.0kcal
33%
Fat
33g
high47%
Saturates
13g
high63%
Salt
1.2g
medium22%
Sugars
6g
low6%

of the Reference intake

Carbohydrate 46.8gProtein 42.0gFibre 4.8g

Method

  1. Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil or ghee in a lidded ovenproof saucepan or casserole dish over a medium heat and fry the onion for 10-12 mins until soft and golden. Add the garlic, ginger and spices and cook, stirring constantly, for 2 mins. Stir in the lamb, coating in the spice mixture, then add the tomato purée and cook for 1 min.
  2. Pour in 500ml water and bring to a gentle simmer. Cover, then transfer to the oven for 2 hrs. Alternatively, continue to cook on the hob for the same amount of time, stirring regularly. If it's not as thick as you'd like, reduce, uncovered, on the hob for 5-10 mins. Season and stir in the yogurt. Scatter with the chopped coriander and serve with the pilau rice and extra yogurt, if you like.

    • Tip

      Store the cooked curry in the fridge in an airtight container for up to 3 days. Gently reheat in a saucepan with the lid over a low to medium heat until piping hot.

    • Freezing and defrosting guidelines

      Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.