This has to be the best rogan josh recipe I’ve ever tried!
I’ve been a big fan of Atul Kochhar since I purchased his cookbook ‘Indian Essence‘ back in 2004. Let’s just say my copy has seen better days. I have made every recipe in the book and refer to it all the time.
So when I wrote to Atul and asked if he could send me a recipe to publish here on my site, I was over the moon when he sent me two!
This rogan josh recipe is absolutely gorgeous. A similar recipe was in ‘Indian Essence’ but here the meat is cut off the bone rather than cooked on the bone which my kids preferred.
I’ve made a lot of rogan josh curries over the years but this one has to be the best. I love the saffron and almonds and Atul’s ground spice blend.
My photo may not be as pretty as the one below, but I can assure this is one to try! I’ll be making Atul’s rogan josh over and over again.
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Atul Kochhar's Rogan Josh Recipe
To make the green coriander chutney for the top I blended to large bunches of fresh coriander with about 100ml of plain yogurt and three green chilies. I then add the juice of one lime and a pinch of salt.
- 1kg Leg of Lamb
- 150 grams Yogurt
- 1⁄2 gram Saffron
- 30 grams Crushed Almonds 100ml Oil
- For the garam masala:
- 1 1⁄2 tsp cumin
- 6 green cardamom
- 2 black cardamom
- 1” cinnamon stick 8 cloves
- 1 star anise
- 2 blades of mace 1 tsp black pepper
- 350 grams onions
- 50 grams ginger-garlic paste
- 10 grams red chilli powder
- 10 grams coriander powder
- 3 grams garam masala
- 5 grams tumeric powder
- To Finish
- 60 grams tomato paste
- 1 bunch coriander leaves
- 10 grams ginger
- Trim & remove the bones from the leg of lamb and cut into 1 inch cubes.
- Whisk the yogurt, add almonds, saffron, salt & half the ginger garlic paste & keep in marinade for 2 hours.
- Pound the whole spices in a mortar - pestle.
- Peel & slice the onions thin.
- Wash & finely chop the coriander leaves, wash & scrape the ginger and cut into julienne.
- ￼TO COOK
- Heat the oil in a heavy bottom pan, add the pounded spices, and stir till spices start to crackle.
- Add the sliced onions, stir & cook till golden brown.
- Add the lamb with the marinade, stir & cook till meat is browned & 3/4 cooked.
- Add the dry spices & cook for 5 minutes.
- Add the tomato paste & stir till lamb is cooked.
- *** When the lamb is added, lamb will shed the excess of moisture and will cook in its own stock, if there isn't much liquid in the pan, some water or lamb stock can be added. Once the meat is browned, it will tend to get stuck at the bottom, one has to keep stirring with the scraping at the bottom, which is important for the characteristic development of the flavors.
- Serve it in bowl, garnished with coriander & ginger julienne. 2. Rogan Josh can be served with saffron rice or an Indian bread.
Thursday 13th of October 2016
This is a great curry but I've always wondered.... where's does the other half of the garlic & ginger paste go in your recipe? It never seems to get used.
Wednesday 19th of October 2016
I think I need to work on this recipe. It all goes in at the same time. Thanks for noticing.
Friday 16th of September 2016
Made this curry a few times and its delicious...the saffron gives it a lovely aromatic quality and the julienne of ginger and coriander finishes it beautifully. Don't worry about the weights involved. As we all know cooking aint an exact science :-)
Wednesday 21st of September 2016
Thanks Jules. I do love Atul's recipes. :-)
Tuesday 23rd of August 2016
Hi Dan just a quick question, you mentioned at the beginning of your recipe it says use half the garlic and ginger paste for the marinade but you haven't mentioned when or if the other half gets used ? Do I put it in just before the lamb gets cooked ? Cheers Adam
Tuesday 23rd of August 2016
Thanks for catching that. Yes, just put it in after you heat the oil.
Saturday 25th of October 2014
Just finished eating this. More akin to a rich korma than what I'd previously understood as rogan josh; star anise replacing fennel as that heady note that tames the bitter-medicinal autumn lamb. Utterly delicious nonetheless. The heavy-on-the-mace garam masala is excellent. Cheers Dan (and Atul).
Saturday 8th of November 2014
Atul never lets me down. His recipes are amazing. Really glad you think so too.
Saturday 26th of July 2014
ok, in terms if volumes, this is what I did and the flavour was great:
10 gms Red Chilli powder (I used 1.5 tsp of kashmiri chilli powder, which isn't as hot and very red) 10 gms Coriander powder (1.5 tsp) 3 gms garam masala (1 tsp) 5 gms tumeric (0.5 tsp)