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Lamb Rogan Josh with Basmati Rice
A rich, aromatic Kashmiri-style lamb curry braised low and slow until the meat is fork-tender, served over fluffy basmati rice. Deeply spiced with cardamom, cloves and Kashmiri chilli for colour, and finished with yoghurt for body.
Serves 4Prep 25 minCook 95 minLamb
Containsdairy
Protein 20%Carbs 32%Fat 48%
About 943 kcal a serve — 48 g protein, 76 g carbs, 50 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the lamb
prepCombine the lamb chunks with the Greek yoghurt in a bowl, stirring to coat. Set aside while you prepare the other ingredients — 15 minutes minimum.
In the bowlMarinade →
rest 15 min
Bloom the whole spices
cookHeat the oil in a large heavy pot over medium heat. Add the cardamom, cloves, cinnamon stick and bay leaves and fry for about 1 minute until fragrant.
In the potBase →
medium, 1 min
Soften the onions
cookAdd the sliced onions and cook, stirring often, for 10-12 minutes until deeply golden. Stir in the garlic and ginger and cook another 2 minutes.
In the potBase →
12-14 min
Add ground spices
cookLower the heat and add the Kashmiri chilli, cumin, coriander and turmeric. Stir for 30 seconds until aromatic, adding a splash of water if it catches.
In the potSpice →
low, 30 sec
Brown the lamb
cookAdd the yoghurt-coated lamb and stir well to coat in the spices. Cook for 5-6 minutes until the meat has changed colour and the yoghurt has cooked into the base.
In the potBraise →
6 min
Braise
cookStir in the tomatoes, water and salt. Bring to a simmer, then cover and cook gently for 75-90 minutes, stirring occasionally, until the lamb is fork-tender and the sauce has thickened. Uncover for the last 15 minutes if it needs reducing.
In the potBraise →
low, 75-90 min
Cook the rice
cookMeanwhile, put the rinsed basmati, water and salt in a saucepan. Bring to the boil, then reduce to the lowest heat, cover and cook 12 minutes. Rest off the heat, covered, for 5 minutes, then fluff with a fork.
In the saucepanRice →
12 min + 5 rest
Finish and serve
serveStir the garam masala through the curry and taste for salt. Scatter with fresh coriander and serve over the basmati rice.
In the potFinish →
serve hot
Cook's noteLamb shoulder is ideal — it stays juicy through the long braise. For a thicker gravy, mash a few onion pieces against the side of the pot. Leftovers taste even better the next day.
Estimated per serve
943 kcal · 48 g protein · 76 g carbs · 50 g fatestimates, within ~10%
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