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Rogan Josh (Lamb Curry)

11 March, 2013 by Slim Palate 28 Comments

Rogan Josh (Lamb Curry) From Slim Palate

No I did not choose to make this because It has my name in it. I’m not that egotistical. Okay, maybe the name gave me a slight push to want to do this recipe. Regardless of my senseless favoritism in choosing recipes, this is probably one of the most difficult dishes I have ever cooked in my entire life. Although, not relating to the actual cooking part. The reason why this was one of the most difficult dishes too cook in my entire life is because it literally took me a week to get it prepared and was an incredible hassle due to ridiculous levels of unluckiness. With that said I don’t want to make a really long post about how I ran all over the place so I’ll explain it shortly. I basically ended up running all over Houston for over 8 hours only to return home empty handed and no lamb to cook due to people “forgetting” things. I know, my worst nightmare, returning home with NO lamb. How terrifying.

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Apparently it was a mass forgetting day that day or some kind of peculiar lunar alignment. But maybe it’s best that I just keep myself from ranting about that. Moving on, if you don’t know who Russ Crandall of  The Domestic Man is, then I’m quite sad for you. Not disappointed, just sad because you are seriously missing out on some incredible food you could be shoveling in to your unhinged jaw. He has a lot of really wonderful ethnic dishes on his blog and all of them stick to tradition and classic flavor which I really respect.  I started speaking with him a while back and it turns out he’s a pretty laid back guy, with a son that is quite literally the cutest kid I have ever seen in my life. I have never actually said “awwww” aloud until I saw a picture of his little guy.

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Once me and Russ spoke for awhile we found that we both had mutual respect for each others recipes and photography. After compliments being thrown back and forth we decided that we wanted to tackle one of the others recipes with the allowance of slight modifications. Little did he know that I was already planning on trying some of his recipes, but now I started searching for the perfect recipe. Then I saw it, Rogan Josh. One of my favorite dishes in the whole world is a gorgeous curry, such as this one.

And since I had just starting falling in love with lamb  and this had it in it I knew that the Rogan Josh recipe was a necessity to my very being. The thing I really find amazing about curries is their flavor depth. All of the spices working in unison to hit every spot on the tongue in the perfect way,  like a set of fire works setting off to make a beautiful array of colors that seem to paint pictures in the sky.

IMG_5827

This curry has an incredibly warm and slightly spicy touch when it comes to taste. The combination of fruity cardamom, warming cinnamon, smokey paprika, slight bite from the onion, and subtle sweetness from the tomato make this curry into an incredibly satisfying and aromatic dish that will melt your stress away. Whenever I take a bite of this stuff my eyes roll into the back of my head with curry brimmed pleasure. Not to mention I could honestly see this as a comforting healthy meal to eat when you have been out in the cold and rain or have had a bad day.

Now I made this Rogan Josh a little bit more like the Hindi Rogan Josh by adding a little bit of freshness and creaminess from the coconut milk. I was going to use some grass fed yogurt but I had so many cans of Native Forest Coconut Milk in the pantry I knew I needed to use at least one before we needed a requirement to put on a life vest before entering the pantry.

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4.5 from 8 reviews
Rogan Josh (Lamb Curry)
 
Print
Prep time
20 mins
Cook time
1 hour 15 mins
Total time
1 hour 35 mins
 
Adapted from The Domestic Mans Rogan Josh
Serves: 4-6
Ingredients
  • 2 lbs lamb shoulder cut into 1-2 inch chunks (You want a little bit of fat on this but be sure to trim it juts a little bit to keep from having a huge pool of fat on top of the gravy, although there should be a thin layer)
  • 2 tablespoons or enough to coat the bottom of the pan or dutch oven of avocado oil or macadamia nut oil (I used the avocado oil)
Onion and Garlic Paste:
  • 1 medium onion
  • 8 cloves garlic
Spice Blend:
  • 2 bay leaves
  • 10 whole cardamom pods
  • 1 stick cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon coriander
  • 2 teaspoon cumin
  • 2 tablespoon paprika
  • 1 teaspoon cayenne pepper (reduce to ½ teaspoon if your sensitive to spicy dishes. This dish is not that spicy but its about a medium in my opinion)
  • ¾ teaspoon salt
  • 1 teaspoon pepper
Sauce Base:
  • 3 medium fresh roma tomatoes blanched and chopped fairly fine but leave it a little chunky. (remember the tomatoes will kind of disintegrate in there so don't get them too small)
  • ¼ cup coconut milk or yogurt (yogurt keeps this dish much more traditional and is probably the best way to go but coconut milk works almost as good too)
Instructions
  1. Combine all of the ingredients under spice blend in a small bowl keeping the cardamom, cinnamon stick, and bay leaves whole.
  2. Blanch your fresh roma tomatoes by submersing them in boiling water for about a minute or until they pop and allow them to become cool to the touch then peal them, chop them and place them to the side.
  3. In a food processor add the onion and garlic and process until you get a fairly fine paste and place in a small bowl on the side.
  4. Now that everything is ready on the side heat oil in a dutch oven over medium high heat (or a large skillet)
  5. Once hot add meat in batches if necessary and brown well on all sides and place to the side. (Your going to add the meat right back after this but I do it this way because I can get better browning and keep from steaming the meat)
  6. Once all the meat is browned place it back in the dutch oven, reduce the heat to medium and add the onion and garlic paste along with the spice blend.
  7. Stir everything in gently making sure not to crush the bay leaves.(they will begin to soften and be easier to stir around in there later)
  8. Let simmer for 3-5 minutes or until very aromatic.
  9. Add the chopped and blanched roma tomatoes and coconut milk and stir until thoroughly combined.
  10. Once it is combined and has come back to a simmer reduce the heat to low and place the lid on the dutch oven and simmer lightly for 1 hour and 15 minutes or until fork tender.
  11. Once finished serve with fresh chopped cilantro sprinkled over the top. (I served mine over saffron cauliflower rice)
Notes
Simmering Note: While simmering at step 10 make sure that it's not simmering too hard. If it is simmering too hard then warm a diffuser on the side. Then move the dutch oven or skillet over and place the warmed diffuser over the burner that the duch oven or skillet was on and place the dutch oven or skillet onto the diffuser and place lid back on and continue simmering at low. Leftovers Note: If you happen to have leftovers this makes an amazing breakfast. Simply reheat in the oven at 350 for 10-15 minutes stirring occasionally or in the microwave at 30 second intervals with a splatter guard on top until hot and eat with your eggs in the morning. Whats better than a lamb curry and eggs? I had my bit of left overs served over wilted spinach and topped with two fried eggs for breakfast, and it was amazing.
3.2.1682

 

Filed Under: Recipes, Savory Tagged With: curry, grain free gluten free, healthy, indian dish, lamb, lamb shoulder, Paleo, paleo curry, Primal, rogan josh

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Comments

  1. Russ Crandall says

    11 March, 2013 at 4:47 pm

    Beautiful pictures as always, and you did a great job with some nice and subtle tweaks to the original recipe!

    Reply
    • Slim Palate says

      15 March, 2013 at 8:50 am

      Thanks Russ!

      Reply
  2. A. Pike says

    12 March, 2013 at 11:18 am

    Command D!:D

    Reply
  3. Rachel says

    13 March, 2013 at 2:40 pm

    Directed here from The Domestic Man’s blog… lookin’ good.

    Reply
  4. Jody says

    13 March, 2013 at 11:55 pm

    Your lamb looks glorious! I think all the unlucky pre-planning was worth it because you got to eat that yummy curry in the end. I’ve been reading both you and Russ for a while, so it was fun to see the swap this week–both dishes are fantastic.

    Reply
  5. Andrea says

    15 March, 2013 at 7:00 pm

    This is an amazing recipe! I just made it for dinner tonight with a few modifications. I added tuscan kale to it the last 15 mins of cooking and added more coconut milk because I love it. Thanks for the post, and thanks to nomnompaleo.com for mentioning you today in her post! I had never seen your site before and now I’ll become a regular reader. Its nice to see a fellow Houstonian on a paleo food blog. 🙂

    Reply
  6. Cinnamon Vogue says

    19 January, 2014 at 9:07 pm

    Very nicely done Joshua. I would like to add one clarification. Try using Ceylon Cinnamon sticks, in which case you would need two Cinnamon sticks. Ceylon Cinnamon is mild but gives it a far more sophisticated taste.

    Secondly I presume you used black Cardamon pods, as opposed to the green cardamon pods. I actually prefer the black Cardamon pods for it’s smokey earthy flavor.

    But well done. And great photos. Must try this for sure.

    Reply
  7. Sally says

    24 March, 2014 at 7:27 pm

    Wonderful, Flavorful, Best India dish I have ever had….& the saffron cauliflower rice..is a great compliment to this dish..
    So happy I found your blog from Nom Nom…. I am ordering your book tomorrow.
    Your an amazing and very talented person….

    Reply
  8. Sally says

    24 March, 2014 at 7:41 pm

    Forgot to say
    10 stars … 5 is not enough!!
    🙂

    Reply
  9. Making Limonada says

    12 April, 2014 at 8:18 am

    What other meat would this curry lend itself to? Not a fan of lamb, but we love curried meats.

    Reply
    • Slim Palate says

      14 April, 2014 at 9:53 am

      Well, you could sub beef chuck roast if you really wanted to but I highly recommend giving lamb another chance. You just have to cook it right!

      Reply
  10. Orsi says

    15 April, 2014 at 3:49 am

    I love you for this recipe 🙂

    Reply
  11. Charlee says

    18 April, 2014 at 5:39 am

    I want to make this soon and wanted to keep it more traditional with the yogurt, what kind would you recommend using? I can’t wait to try it.

    Reply
  12. Andrea P says

    30 June, 2014 at 6:59 pm

    I’m making this right now and it’s simmering on the stovetop, making the kitchen smell awesome.

    It just so happens that a few days before, I made your roast lamb with garlic and rosemary. When I roasted it, I put a layer of onions, celery and carrotts on the bottom, which were blended with the lamb juices to make a nice, thick gravy.

    I had both leftover lamb and leftover gravy, and used them both in this dish. I cut the meat into small pieces and let it simmer in the sauce and included the gravy because it’s a flavourbomb of wonderful lamb and vegetable juices. I’m so excited for dinner right now! Yum!

    Reply
  13. Marthinus says

    7 October, 2014 at 6:20 am

    Busy making this now and it smells amazing. I used a little more meat and I am worried that it’s going to dry out. Should I add more coconut milk or lamb stock?

    Reply
  14. Alex says

    3 January, 2015 at 2:14 pm

    Making this tonight. Thanks for the tip Josh.

    Reply
  15. LesRule says

    3 October, 2015 at 5:36 am

    Very nice and easy recipe. We added a 2cm cube of freshly grated ginger and a little bit of garam masala as well, yummy!

    Reply
  16. Susan says

    12 October, 2015 at 5:08 pm

    I’m thinking of trying this with leftover roasted leg of lamb. I’m thinking start with just a small amount of the oil, then add the onion garlic paste and spices and tomatoes etch and cook low and slow until the flavors meld, and then add in the cubes of leftover lamb leg. Will that work ok?

    Reply
  17. Becca says

    4 November, 2015 at 6:25 pm

    This is a wonderful recipe! VERY tasty with some home-made “naan” and raita. One thing I might add however, is the addition of Turmeric to the spice blend. All in all though, this was my first time cooking with lamb, and my first time making an Indian curry, and I was VERY pleased with the results. Will make again!

    Reply
  18. Jordan says

    18 January, 2016 at 3:15 pm

    Can’t figure out why, but mine came out quite thin. Lots of flavor and I’m very happy with how it tastes, but I was hoping for more of a thick sauce.

    Reply
  19. Monique says

    1 February, 2016 at 6:33 pm

    Easy and absolutely delicious! I am a lamb lover but never made a lamb curry myself before this.

    Reply
  20. Pete says

    27 March, 2016 at 7:44 am

    I just made this for Easter dinner…with a couple of tweaks for my ingredients and cooking style…a new favorite! If I knew before I staryed that Rogan means clarified butter I would have used ghee instead of coconut oil.
    Awesome!

    Reply
  21. Victoria says

    28 March, 2016 at 2:43 pm

    Oh My Lord!!! I made this last night, and it was insanely good! Thank you for posting your recipe!! So rich and full of flavour, but simple too! Will make this a family fav. In fact, already thinking I will pre make a whole heap of the spice mix and give it as Mothers Day gifts to my day care mums!
    Blessings from Australia.

    Reply
    • Slim Palate says

      12 April, 2016 at 2:42 pm

      Awh, that is a wonderful gift idea; so glad you enjoyed!!!

      Reply
    • Rachel says

      14 December, 2016 at 11:47 pm

      Is the amount of coconut milk incorrect? Made this but there was way too little liquid (not even close to what the picture looks like)!

      Reply

Trackbacks

  1. Slim Palate’s Chiptole Dijon Turkey Meatballs | The Domestic Man says:
    12 March, 2013 at 9:55 am

    […] tweaks. I chose to do one of his earlier recipes, Chipotle Dijon Turkey Meatballs, while he made a stunning rendition of my Rogan Josh recipe. My take on his original recipe is pretty faithful, but I added a creamy […]

    Reply
  2. Slim Palate’s Chiptole Dijon Turkey Meatballs | GF TIMES says:
    15 March, 2013 at 7:44 pm

    […] tweaks. I chose to do one of his earlier recipes, Chipotle Dijon Turkey Meatballs, while he made a stunning rendition of my Rogan Josh recipe. My take on his original recipe is pretty faithful, but I added a creamy […]

    Reply
  3. Takeaway Curry Recipe isnapfood.co.uk isnapfood.co.ukisnapfood.co.uk says:
    3 March, 2015 at 3:32 pm

    […] for the Lamb Madras, I sourced this recipe from Slim Palate. It was described as a Lamb Rogan Josh, I would say it was more like a Madras. I added […]

    Reply

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