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Indian pub rogan josh recipe
Andrea

Indian pub rogan josh recipe

This Indian Desi Pub Rogan Josh recipe brings the authentic flavors of slow-cooked lamb or goat, simmered in a rich tomato and yogurt-based sauce. Spiced with cumin, coriander, and fragrant cardamom, this dish is perfect for a hearty meal. The use of Kashmiri chili adds a mild heat and bright red hue to the curry, making it an eye-catching and flavorful addition to your dinner table.
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Prep Time 30 minutes
Cook Time 1 hour 28 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 800g boneless lamb shoulder, trimmed and cut into 3cm cubes
  • 40g ghee
  • 2 tbsp vegetable oil
  • 5cm piece of cinnamon stick
  • 3 dried Kashmiri chillies, torn into pieces
  • 6 green cardamom pods, lightly bruised
  • 4 cloves
  • 1 large onion, finely chopped
  • 15g (3 cloves) garlic, finely crushed
  • 15g (3cm piece) ginger, finely grated
  • 2 tbsp Kashmiri chilli powder
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 tsp turmeric powder
  • 1/4 tsp ground mace
  • 1 tsp garam masala, plus 1 tsp extra to finish
  • 1 tsp toasted ground fennel seeds, plus 1/4 tsp extra to finish
  • 4 tbsp tomato purée
  • 1 tsp salt
  • 300ml water
  • 125g natural yogurt
  • 50ml double cream
  • A handful of fresh coriander leaves, roughly chopped

Method
 

  1. Heat a large, heavy-bottomed casserole over medium heat (around 350°F or 175°C). Add the ghee and vegetable oil.
  2. When the oil is hot, add the cinnamon stick, Kashmiri chillies, cardamom pods, and cloves. Fry for 1 minute until fragrant.
  3. Add the chopped onion and fry for 10 minutes until softened and golden brown.
  4. Stir in the garlic and ginger, and fry for 1 minute.
  5. Add the Kashmiri chilli powder, ground coriander, cumin, turmeric, mace, 1 tsp garam masala, and 1 tsp ground fennel seeds. Fry for 30 seconds, stirring constantly.
  6. Add the tomato purée and stir well to combine with the spices.
  7. Add the lamb pieces and salt. Stir to coat the lamb thoroughly with the spice mixture.
  8. Pour in the water and bring to a simmer. Cover the pan, reduce the heat to low (around 300°F or 150°C), and simmer gently for 1 hour or until the lamb is tender.
  9. Stir in the yogurt and cream. Simmer uncovered for an additional 15-20 minutes until the sauce has thickened.
  10. Season with the extra 1 tsp garam masala and 1/4 tsp ground fennel seeds.
  11. Garnish with fresh coriander leaves before serving.
  12. Serve hot with naan bread or basmati rice.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
If you like lamb dishes try this delicious Indian Pub lamb bhuna recipe!!!!