I guess the next few weeks you will hear my moans about home renovations. I didn’t fully understand the stress that truly goes with it until now. Despite all my running around and making sure we have a smooth transition into our new home I still have to find the time to cook. Curries are truly a life-saver during stressful times, it’s a one-pot dish and can be made ahead. It’s why I thought this Easy Lamb Rogan Josh with a crunchy carrot salad will work well with my busy schedule.
Living with my neighbours so close by I am sure they must get that aroma of curry at 10am in the morning. They are either cursing me for making them breath in the lingering curry smell or just because they can’t have some. At least I don’t cook a curry everyday or every morning so neighbours please bare with me until the craziness is over. I love sharing though so if my neighbours do stop by, I really don’t mind sharing my Easy Lamb Rogan Josh.
Indians are great at sharing, nobody leaves our home without eating something or taking a doggy bag home. It’s a trait I have from my parents and I love it. I do hope my kids can still carry that love of sharing in their adult lives. Although my 10year is quite adamant he will not share his food with anybody…….let’s hope that changes.
Rogan Josh uses similar spices to what we use in our Durban Lamb Curry, it is cooked a little differently but both are equally delicious. Please be sure to use freshly roasted and ground spices, it makes all the difference to the curry.
This recipe makes an aromatic dish with succulent lamb as it’s simmered on a low heat for a long time, this also helps develop the depth of flavour. I know lamb has enough fat content but I did trim off all the excess fat from the leg of lamb pieces that I used. I used ghee and a bit of fresh cream for that added richness. It was mainly for the kids, my 10 year old will probably have it for every meal until the pot is empty, he loves any lamb curry that much, so I did splurge a little.
You can try my other lamb recipes too:
Spicy Lamb Rogan Josh
- 1 tbsp solid butter ghee or 3 tbsp vegetable oil
- 1 onion finely chopped
- 1 sprig curry leaf
- 2 tspn ginger/garlic paste
- 600 grams lamb I used lamb off the bone, cut into cubes
- 1 4cm piece piece cinnamon
- 2 elachie/cardamom pods
- 1 star aniseed
- 1 tspn ground cumin
- 2 tspn ground coriander
- 1 tspn ground fennel/soomph
- 2 bay leaf
- 1 black elachie
- 1 tbsp masala (optional, you can add more kashmiri chilli powder instead)
- 2 tspn Kashmiri chilli powder
- 1 tspn garam masala
- 1/2 tspn turmeric
- 2 roma tomatoes blanched and grated/blended
- 3 tbsp fresh cream optional
- 2 tbsp plain yogurt
- salt to taste
- 1 cup warm water
- Heat the butter ghee on low to medium heat. Add the cinnamon stick, star aniseed, black elachie, bay leaf and elachie/cardamom and fry until fragrant
- Add onion and curry leaf and sauté until onion is slightly brown
- Once onion is translucent add the ginger/garlic paste and fry for a minute
- Add the cubes of lamb and mix in the ground spices and turmeric. Add the masala and chilli powder. Mix it all well and sauté for at least 5 minutes with the lid open
- Add the tomatoes and yogurt. Season with salt. Turn down the heat to a low setting and allow the curry to simmer for at least 45 minutes or until lamb is soft and tender
- Once the curry starts drying up, add a cup of water and allow it to cook until the gravy is thick and lamb is cooked
- Add fresh cream if you wish. Garnish with coriander and serve hot