This lamb curry uses the same ingredients as a traditional Rogan Josh but tastes completely different
If there is one thing I would like you to take away with you from my blog, it’s that with just a little practice you can invent your own delicious curries. I started my year of cooking nothing but Indian food with a library of about 50 traditional and restaurant style curry recipes that I knew by heart.
Over the year, those 50 recipes have turned into about 250 recipes simply by adding a bit of this or omitting a bit of that.
This lamb curry is very similar to a traditional rogan josh. In fact it uses all of the same ingredients but in different quantities. The idea for the recipe was taught to me by a friend from Delhi though I have changed it to my own tastes.
That is what Indian cookery is all about. In India they don’t use measures like we do here. Instead, spices and other ingredients are carefully blended together depending on the mood and personal preferences of the chef.
Try this recipe but by all means feel free to try to change a few things. Make it your own signature dish and show if off at your next curry night dinner party.
When making lamb curry, I often use mutton which gives the curry a deeper flavour.
International & UK Orders
- 1 Shoulder of lamb/mutton on the bone - cut into large chunks
- 3 large onions - finely sliced
- 1 tablespoon cumin seeds
- 3 tablespoons coriander powder
- 6 cloves garlic - smashed and finely chopped
- 2 inch piece of ginger - smashed and pounded to a paste
- 5 cloves
- 3 bay leaves
- 5 black cardamom pods
- 5 green cardamom pods
- 1 inch cinnamon stick
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 250ml plain yogurt
- vegetable oil for deep frying
- 100ml ghee or clarified butter.
- 1 small bunch of fresh coriander leaves
- Start first by cooking your onions.
- Heat the oil until it is hot enough to brown a piece of bread in about 20 seconds.
- Place the sliced onions into the oil. You might need to do this in batches.
- Brown the onions until they are golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.
- Now melt the ghee in a large frying pan or wok over medium heat.
- When the ghee is good and hot, add the cardamom pods, cinnamon stick and cloves.
- The room will fill with the amazing aroma of the spices. When this happens, add the meat and brown in batches. Remove each batch of meat and set aside.
- Once all of the meat has been nicely browned, return it to the pan and add the fried onions, cumin seeds, chili powder, coriander powder, bay leaves and the turmeric.
- Pour in the ginger and garlic.
- Now place the meat bones into the pan and pour in just enough water to cover and simmer for about 90 minutes or until the meat is very tender.
- Remove the bones and whisk in the yogurt one tablespoon at a time.
- Mix in the chopped fresh coriander and season with salt and pepper to taste.
- This is a mild dish that is great for kids and those who are not crazy about hot spices. When I make lamb curry for myself, I add a lot more curry powder.