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Dinner

Lamb Rogan Josh

Lamb simmered slowly under a brick-red sauce of cardamom, cinnamon and cloves until it breaks apart with a spoon, finished with yoghurt and coriander and served with rice or naan.

Serves
3
Prep
20min
Cook
90min
Total
110min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic

Lamb Rogan Josh

Per serving

Calories
317kcal
Protein
39.7g
Carbs
9.4g
Fat
12.9g
Fibre
1.2g

Ingredients

Measurements

For 3 servings · MetricUS

  • 500gdiced lean lamb leg
  • 1 tbspneutral oil or ghee
  • 1onionsliced
  • 4 clovesgarlic, crushed
  • 20gfresh ginger, grated
  • 6green cardamom pods
  • 1cinnamon stick
  • 4cloves
  • 2 tspKashmiri chilli powdermild heat
  • 1 tspground turmeric
  • 1 tspground cumin
  • 1 tspground coriander
  • 2 tspgaram masalahalf held back
  • 5 tbsptomato passata
  • 250mllamb or chicken stock
  • 80gGreek yoghurt, 2%stirred in at the end
  • saltto taste
  • fresh coriander, choppedto finish
  • 1 lblean lamb leg, cubed
  • 1 tbspneutral oil or ghee
  • 1onion
  • 4 clovesgarlic, crushed
  • 2 tspgrated fresh ginger
  • 6green cardamom pods
  • 1cinnamon stick
  • 4cloves
  • 2 tspKashmiri chili powdermild heat
  • 1 tspground turmeric
  • 1 tspground cumin
  • 1 tspground coriander
  • 2 tspgaram masala
  • 1/3 cuptomato passata (or crushed tomatoes)
  • 1 cupchicken or lamb broth
  • 1/3 cupGreek yogurt, 2%stirred in at the end
  • saltto taste
  • fresh cilantro, choppedto finish

Method

  1. Prep the aromatics.

    Slice the onion, crush the garlic and grate the ginger. Bash the cardamom pods lightly to crack them open.

  2. Brown the lamb.

    Heat the oil or ghee in a large heavy pan or casserole over a high heat. Brown the lamb in batches, 3 to 4 minutes a batch, until deeply coloured. Set aside.

  3. Build the sauce and braise.

    Drop the heat to medium. Fry the onion for 8 minutes until soft and golden. Stir in the garlic, ginger, cardamom, cinnamon and cloves for a minute until fragrant.

    Add the Kashmiri chilli powder, turmeric, cumin, coriander and half the garam masala. Stir for a minute to toast the spices.

    Stir in the passata, then return the lamb to the pan with any resting juices. Pour in the stock and season.

    Cover and simmer on low for 1 hour 15 minutes to 1 hour 30 minutes, until the lamb is tender enough to break apart with a spoon.

  4. Finish and serve.

    Remove the cinnamon stick. Stir through the yoghurt and the remaining garam masala off the heat, so the sauce doesn't split.

    Taste and adjust the salt. Scatter with fresh coriander and serve one portion each, with rice or naan.

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