Rogan Josh

A fragrant Indian curry featuring succulent lamb simmered in a spiced tomato and yoghurt sauce with aromatic whole spices.

Dinner Lamb High Protein Spicy Curry

Estimated Nutrition

Calories

414.4

kcal / serving

2486.5 kcal total

Carbs

7.5g

per serving

45.2 g total

Fat

32.6g

per serving

195.4 g total

Protein

23.7g

per serving

142.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Plain Yoghurt

stirred

Meat

750

Lamb

cut into pieces, can substitute with mutton

NutsSeeds

piece

Black Peppercorns

left whole

piece

Black Cardamom Pods

left whole

piece

Green Cardamom Pods

left whole

piece

Cloves

left whole

stick

Cinnamon

piece

Mace

clove

Garlic

peeled

tsp

Coriander

ground

tsp

Cumin

ground

0.5

tsp

Red Chilli Powder

tsp

Fennel Seeds

ground

1.5

tsp

Garam Masala

Salt

to taste

handful

Fresh Coriander

chopped leaves and stalks

OilsFats

Vegetable Oil

Vegetables

piece

Onion

finely chopped

Ginger

peeled

piece

Tomatoes

blended to a pulp

Method

Heat oil in a large pan and fry peppercorns, cardamom, cloves, cinnamon, and mace for 2 minutes.

Add onion and fry for 10 minutes until golden-brown.

Add lamb and fry for 4 minutes until browned all over.

Blend garlic, ginger, and 15 ml of water into a fine paste.

Stir the paste into the lamb and cook for 4 minutes on reduced heat.

Add ground spices, salt, tomato pulp, and yoghurt, then simmer covered for 12 minutes.

Stir in 45 ml of boiling water and simmer for 8 minutes until thickened.

Add enough boiling water to almost cover the lamb and simmer for 10 minutes until cooked.

Stir in chopped coriander and serve.