Lamb Rogan Josh Curry (version 3) Recipe - Serves 4

Lamb Rogan Josh Curry (version 3) Recipe

443 calories each serving (641 calories if eating with rice)

Taste Rating = 7.5     Heat Rating = Medium


2 tablespoons (30ml) lemon juice
2 cloves of garlic, peeled and crushed
2 tablespoons (30ml) cooking oil
1/2 teaspoon (2.5ml) salt
900g (2 lb) lean lamb, boneless and cut into 2.5cm (1 inch) cubes
1 large onion, peeled and finely sliced
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
2 teaspoons (10ml) garam masala
1 teaspoon (5ml) chilli powder
4 green cardamom pods, crushed
1/2 teaspoon (2.5ml) ground pepper
1 tablespoon (15ml) tomato puree (paste)
1 tin/can (400g or 14 oz) chopped tomatoes
150ml (5 fl oz) beef stock
1/2 cup (125ml or 4 fl oz) unsweetened natural yogurt
2 tablespoons (30ml) fresh coriander leaves, finely chopped


Mix the lemon juice, garlic, oil and salt in a large bowl
Add the lamb and mix well
Cover the bowl with kitchen film and marinate overnight in the fridge
Put the lamb and marinade into a large saucepan, add the onion and ginger, mix well and cook over a medium heat for 5 minutes, stirring often
Add the garam masala, chilli powder, cardamom pods and ground pepper, mix well and cook for 2 minutes, stirring all the time
Add the tomato puree, chopped tomatoes, beef stock and mix well
Bring to a simmer, cover and simmer for 90 minutes, stirring now and again
Mix in the yogurt and serve immediately on rice, garnished with the chopped coriander

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Recipe submitted on 23 May 2009

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