toodle.

Lamb Rogan Josh

A fresh, flavorful lamb curry made with homemade spice paste, simmered with aromatics and finished with creamy fat-free yoghurt.

Gluten-FreeHealthyIndianLambHigh ProteinCurry

Estimated Nutrition

Per Serving Total
Calories 280 kcals 1120 kcals
Carbohydrates 6 grams 24 grams
Fat 13 grams 52 grams
Protein 33 grams 132 grams
Cook Time
66 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Tomato Purée
Dairy
100
g
Natural Yoghurt
fat-free
Meat
600
g
Lamb Neck Fillet
fat removed, cut into 3cm chunks
NutsSeeds
1
bunch
Coriander
stalks for paste, leaves for garnish
10
ml
Coriander Seeds
toasted and ground
10
ml
Cumin Seeds
toasted and ground
5
ml
Black Peppercorns
roughly ground
10
ml
Paprika
5
ml
Turmeric
10
ml
Garam Masala
1
pinch
Salt
5
cm
Cinnamon Stick
5
piece
Cardamom Pods
lightly crushed
3
piece
Bay Leaves
dried
4
piece
Cloves
OilsFats
15
ml
Groundnut Oil
Vegetables
1
piece
Red Chilli
seeded and roughly chopped
1
piece
Onion
roughly chopped
2
piece
Garlic Cloves
peeled and crushed
1
piece
Root Ginger
thumb-sized, peeled and finely grated

Steps

  • Blend coriander stalks, chilli, ground spices, salt, and tomato purée in a mixer to form a paste.
  • Heat oil in a casserole dish and fry cinnamon, cardamom, bay leaves, and cloves for 2 minutes.
  • Add onion and lamb to the dish and fry for 5 minutes while stirring.
  • Add garlic and ginger and fry for a further 2 minutes.
  • Mix in the prepared spice paste and fry for 2 minutes.
  • Pour in 400ml of water, cover, and simmer for 50 minutes.
  • Stir in the yoghurt and cook for a final 10 minutes.
  • Serve garnished with fresh coriander leaves.