Easy One Pot Lamb Rogan Josh
I’ve always been one of those people that stick to simple recipes and buys Patak’s jars from Asda when they want a curry. Honestly, I’d never even considered trying as the list of ingredients is huge and I’ve never heard of half of them.
This is one of the things I love most about having my blog. It’s pushed me to try new recipes and ideas, and you know what? It turns out I’m quite good at curries! I’ve shared a couple of other recipes, but this is the first time I’ve tried lamb. I love a veggie curry; I just think the flavours work well. Then, when it comes to meat, chicken is cheap, and you can’t really go wrong with flavour. It works with everything.
Lamb Rogan Josh is something I’ve wanted to try, and now I make my own curries more I’ve got quite the little collection of herbs and spices, so all I really needed to buy was the lamb, making it awesome value for money. I think that’s what you need to remember when you make that first curry and have to buy a million ingredients- for the most part, you won’t have to buy them again for a long time. You’ll just have to make tiny additions to your store.
This Easy One Pot Lamb Rogan Josh is fantastically simple, tasty and relatively cheap to make. While it does take a while to prepare and cook, for a lot of that time, it’s getting on with it on its own. You’re only an active participant in making your Easy One Pot Lamb Rogan Josh for a relatively small bit of the time and the long cooking time means the lamb is beautifully soft and melts in your mouth.
The only downside I’ve found to my own Easy One Pot Lamb Rogan Josh is that we don’t have a hallway. So, all our coats and shoes are kept in the kitchen. They now all have that day-old curry smell! Open a window!
- 500g Diced lamb
- 2 Cloves garlic, crushed or finely chopped
- 2tsp Grated Root ginger
- 1tsp Hot chilli powder
- 2 Onions
- 2tbsp Sesame oil
- 6 Green cardamom pods
- 4 Ground cloves
- 1tsp Ground cumin
- 1tsp Ground coriander
- 1tsp Paprika (not smoked)
- 1 Bay leaf
- 1tbps Tomato Puree
- 400ml Chicken stock
- 100ml Natural yoghurt
- Pinch salt
- 1 Stick Cinnamon
Just a few notes on the ingredients (mistakes I made!) before we start. I shop online and Asda only sent me 350g of lamb. This made just about enough for 4 of us, but I would have preferred 500g. You could even use 750g, and just add a little more stock and tomato puree to balance it out. The flavours should be strong enough to cope with the extra.
Also, I say four ground cloves, because I grind my own whole cloves, but you could buy ground cloves, or even throw whole cloves in and fish them out before eating. You’re trying to remove the cinnamon and bay leaf anyway. If you are buying ground cloves, go for around ¼ of a tsp.
Last note. I’ve read somewhere that the easiest way to grate ginger is rubbing the skin off with a teaspoon and then running it along the prongs of a fork. I’ve got no idea why this is easier. I generally go for a peeler and a grater which seem to work fine!
So, on to actually making the curry. I’m sorry that giant list and mass of notes make it seem much harder than it actually is. It is an easy One Pot Lamb Rogan Josh I promise!
First, you need to marinade the lamb. I left mine for a few hours while I did some work, but you could leave it overnight. Really, the longer, the better. Grate the ginger, chop the garlic and add to a bowl with the chilli powder. Throw in the lamb and mix. I did this with my hands. It’s a dry marinade, so it’s easier to make sure it’s well spread if you get stuck in.
Cover this and leave it in the fridge for as long as you can.
When you are ready, roughly chop the onions and add them to a food processor. We haven’t got a proper food processor, but I use the attachment for our stick blender, which is perfect for smaller things like this.
Add a splash of water (around 2-3 tbsp) and give it a good whizz, so it’s a nice smooth puree.
Take a large saucepan, with a lid, and heat your nutty oil (you can use regular cooking oil or an alternative, but I love the taste of sesame oil and think the flavour works well here).
The cardamom seeds I love. I’m going to be honest, and sad and geeky here. I squash them with the back of a large silver knife, most of the seeds just ooze out, but any that stick you can easily flick out with the knife. This whole little process makes me feel like I’m in Harry Potter doing potions!
Anyway… Add the cardamom seeds you’ve just magicked out of the pods to the oil along with the cinnamon and cook for 2 minutes. Then, tip in the pureed onion and a pinch of salt and stir together. Allow to cook for 5 minutes until it thickens. I prepare my stock while this is going on.
Now, add the cloves, cumin, coriander, paprika and bay leaf and stir well. Let this cook for about 1 minute before adding the lamb.
Keep stirring until the lamb browns. This will be around 3-5 minutes. Add the stock and tomato puree and bring to the boil.
Reduce to a simmer and cover. Leave to cook for 90 minutes, stirring occasionally. After this time, I remove the bay leaf and cinnamon stick so the kids don’t freak out.
Have a few cups of tea. Then, add the yoghurt and simmer, uncovered for a further 10 minutes before serving your Easy One Pot Lamb Rogan Josh with rice or naan bread. Hell, who am I kidding? Serve it with both!
This fakeaway Lamb Rogan Josh taste just like the real thing!
- • 500g Diced lamb
- • 2 Cloves garlic crushed or finely chopped
- • 2tsp Grated Root ginger
- • 1tsp Hot chilli powder
- • 2 Onions
- • 2tbsp Sesame oil
- • 6 Green cardamom pods
- • 4 Ground cloves
- • 1tsp Ground cumin
- • 1tsp Ground coriander
- • 1tsp Paprika not smoked
- • 1 Bay leaf
- • 1tbps Tomato Puree
- • 400ml Chicken stock
- • 100ml Natural yoghurt
- • Pinch salt
- • 1 Stick Cinnamon
Mix chopped garlic, grated ginger and chilli, toss with lamb, cover and leave in the fridge for at least 2 hours
Roughly chop the onions and whizz to a puree in a food processor with a splash of water
Heat oil in a large lidded pan
Add the cardamom seeds (taken from squashed pods) and cinnamon
Cook for 2 minutes
Add the onion puree and a pinch of salt
Cook for 5 minutes
Add cloves, cumin, bay leaf, paprika and coriander
Stir and cook for 1 minute
Add the lamb and cook for 3-5 minutes until brown
Add the stock and tomato puree, stir and bring to the boil
Reduce to simmer, cover and cook for 90 minutes. Stirring occasionally
Add the yoghurt, stir and cook uncovered for 10 more minutes
Serve with rice or naan bread.
Prep time include minimum marinading time