Lamb Rogan Josh Curry (version 2) Recipe - Serves 4

Lamb Rogan Josh Curry (version 2) Recipe

536 calories each serving (734 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Medium


1KG (2 lb) lean boneless lamb, cut into bite-sized cubes
1/4 teaspoon (1ml) cayenne pepper
1 teaspoon (5ml) salt
3/4 cup (180ml or 6 fl oz) plain unsweetened yogurt
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 tablespoons (45ml) vegetable oil
1/4 teaspoon (1ml) ground black pepper
1/2 teaspoon (2.5ml) ground turmeric
1 tablespoon (15ml) fresh coriander leaves, finely chopped
3/4 cup (180ml or 6 fl oz) water
1/2 teaspoon (2.5ml) garam masala


Put the lamb in a large bowl and evenly sprinkle the cayenne pepper and salt over the lamb
Mix the yogurt and ginger in a bowl
Pour the yogurt mixture over the lamb and mix well, making sure that the lamb is evenly coated
Cover the bowl with kitchen film and put in the fridge for 3 hours
Heat the vegetable oil in a large frying pan (you need one with a lid) over a medium heat
Add the black pepper and turmeric and stir-fry for 10 seconds
Add the lamb with its marinade, turn up the heat and bring to the boil, stirring all the time
Cover and turn the heat down low and simmer for 60 minutes without stirring (or lifting the lid)
Sprinkle in the chopped coriander, add 6 tablespoons (90ml or 3 fl oz) of water, stir gently and leave to simmer for 15 minutes
Add 3 tablespoons (45ml or 1 1/2 fl oz) of water, stir gently and simmer for 15 more minutes
Add the remaining water (45ml or 1 1/2 fl oz) if needed, stir gently and simmer for a final 10 minutes
Serve in a serving dish, garnished with the garam masala

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Recipe submitted on 4 September 2008

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