Vivian’s Country Style Rogan Josh

Rogan Josh

Thanks to Vivian from Morpeth in NSW for this dish. Vivian says it gets extremely cold in Morpeth in winter and this curry keeps her warm at night. With energy bills soaring its something to keep in mind.


2 tbsp oil
1 kg lamb, diced, cut to 3 cm cubes
2 onions, sliced fine
4 garlic cloves, crushed
4 cm ginger, grated
1/2 cup stock
425 gm can tomatoes, crushed
2 tsp cardamom
2 tsp cumin
2 tsp coriander
2 tsp paprika
1 chilli, deseeded, sliced fine
1/2 tsp cayenne pepper
2 bay leaves
2 cinnamon sticks
20 gm butter
200 gm yogurt
3/4 cup almonds, slivered

Cooking Instructions

  1. In mixing bowl, combine cardamom, cumin and coriander and mix well.
  2. Add lamb. Toss lamb to coat all over in spice mixture.
  3. In large inner pot heat butter and half the oil. Cook lamb in batches until browned all over.
  4. Remove and set aside.
  5. Add remaining oil to pot and heat.
  6. Add onion, ginger, garlic, paprika and cayenne pepper over low heat.
  7. Stir until onion softens and translucent.
  8. Add lamb, stock, undrained tomatoes, bay leaves and cinnamon to pot.
  9. Add yogurt, a tablespoon at a time, stirring well between spoonfuls.
  10. Bring pot to boil and simmer for 25 minutes, lid on. Transfer pot to Ecopot, with lid on.
  11. Cooking time 4 hours.

HINT … When serving garnish meat with nuts and chilli slivers.


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