Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Rogan Josh Recipe
Rogan Josh – an Indian lamb curry with a heady mixture of intense spices in a creamy tomato curry sauce. The lamb is disintegrate tender and packs a severe flavour punch!
Whereas this recipe requires a prolonged listing of spices, you received’t have to make a journey to an Indian retailer to get them – they’re even offered at my native grocery retailer!
Rogan Josh is among the heavy hitters at Indian eating places, a agency favorite alongside Butter Chicken, Tikka Masala and Tandoori.
I’d say Daal is up there too, however let’s be trustworthy – in the event you can solely order one curry, it most likely received’t be daal (until you’re with a vegetarian). Proper? 🤷🏻♀️
There’s a good listing of spices referred to as for in Rogan Josh. As could be anticipated given the kapow! flavour of the creamy tomato curry sauce!
But it surely doesn’t name for any laborious to search out substances. In reality, you will get all of the spices at massive supermarkets right here in Australia.🙌🏻
This recipe relies on one from one my favorite cooks, Rick Stein, from his guide Rick Stein’s India. I felt the addition of inventory and rising the quantity of spices actually made this Rogan Josh style simply that rather more curry-house fashion. Now “that’s a mind-blasting curry, Ricky ….”
Right here’s what you want. And sure, pricey fellow Aussies, you actually can get all of the substances at Coles, Woolworths or Harris Farms!
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Spices – all spices listed above are frequent ones apart from Garam Masala. That is an Indian Spice Combine which is offered at supermarkets these days, nonetheless, if you’re struggling to search out it, substitute with curry powder;
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Finest lamb for Rogan Josh – Lamb shoulder is finest as a result of it’s effectively marbled with fats and turns into extremely tender and juicy when sluggish cooked for a few hours;
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Ghee – that is simply pure butter so it has a extra intense butter flavour than regular butter (spreadable or block for cooking). In reality, it’s simply clarified butter also called browned butter, which is just butter that’s melted and simmered till the water content material evaporates, forsaking 100% butter fats. It’s SO GOOD and it’s a vital ingredient for flavour in Indian cooking, including a layer of richness to the sauce. Bought at massive grocery shops, or substitute with butter.
And right here’s the way you make it. Multi functional go, in a single pot – good and straightforward!
Rogan Josh is made with stewing lamb, so it must be cooked lengthy and sluggish (2 hours, to be actual) for the lamb to turn out to be tender and for sauce flavour to develop.
You understand it’s prepared when you should utilize two forks to do THIS to the lamb:
One thing to soak with that superb sauce is important. Historically basmati (Indian lengthy grain rice) rice is the go, although individuals struggling by way of low-carb torture can go for Cauliflower Rice.
One thing to mop your bowl clear would even be superb and conventional. Actual Naan you can also make at house is no-brainer right here! Chewy, fluffy and stretchy, you’ll really feel such as you’re at a restaurant! For a faster various, do this straightforward No Yeast Flatbread that I take advantage of as naan with all my Indian curries.
In fact, one thing contemporary will full the meal. It’s pictured with a variation of this Herb & Garlic Cucumber Salad – I reduce the cucumber into thicker chunks (for juicier bites), skipped the herb & garlic (the curry has sufficient flavour!) and sprinkled with coriander. Cooling Indian Tomato Salad with Mint Dressing would even be beautiful, or for one thing just a little extra substantial and unique, strive South Indian Cabbage & Carrot Salad with Coconut.
In case you’re going the entire hog to create a full Indian feast, strive Samosas or Pakoras for the final word appetiser / starter!
– Johnsat x
Ingredients
- 3.5 tbsp ghee , substitute butter (Note 1)
- 1 cinnamon stick
- 6 green cardamom pods , lightly bruised
- 4 cloves
- 1 large onion , finely chopped
- 3 cloves garlic , finely minced
- 1 tbsp ginger , finely grated
- 5 tbsp tomato passata (US: tomato puree/sauce, Note 5)
- 1 tsp salt
- 750g/1.5lb boneless lamb shoulder , cut into 3cm/1.2" cubes (Note 6)
- 1.5 cups / 375ml chicken stock , salt reduced (broth)
- 2 tbsp paprika , normal or sweet
- 3/4 tsp chilli powder (or to taste, Note 2)
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- 1/4 tsp nutmeg
- 1 tsp garam marsala (Note 3)
- 1/2 tsp fennel powder (Note 4)
- 1/2 tsp extra garam masala (Note 3)
- 1/2 tsp extra fennel powder
- 1/2 cup / 125g plain yoghurt (Greek yogurt fine)
- Chopped coriander leaves, finely shredded ginger, yogurt
- Basmati rice
Instructions
- Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
- Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
- Add the garlic and ginger, cook for another minute.
- Stir in the Spices, cook for 30 seconds.
- Mix in the tomato puree and salt, then add stock and mix.
- Add lamb, stir, bring to simmer.
- Place lid on and adjust heat to low or medium low so it’s simmering gently.
- Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender – use 2 forks to check, it should pry apart pretty easily.
- Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) – lamb should be very tender by this stage.
- Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
- Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan – No Yeast Flatbread
Notes
1. Ghee is pure butter (butter is actually fat + water), has more intense butter flavour than normal butter. Sold at large grocery stores in Australia, sub with butter.
2. Chilli powder – this is pure chilli and it’s spicy. This is not “Chili Powder” as sold in the US which is a spice mix and not that spicy.
3. Garam masala – Indian spice mix sold at large grocery stores nowadays. Sub with curry powder.
4. Fennel powder – This is simply ground fennel seeds. If you can only find fennel seeds, toast them carefully on a dry skillet. Then grind using a spice grinder or mortar and pestle. 1 tsp fennel seeds will roughly yield 1/2 tsp of fennel powder. If you cannot find either ground or whole fennel seeds, you can leave this out.
5. Tomato passata – Plain pureed tomato. In the US it’s called “tomato puree” – also what’s called “tomato sauce” is fine to use (eg Hunts) (Aussies/UK – do not use what we call tomato sauce!).
Substitute: 1 tbsp tomato paste mixed with 4 tbsp water + 1/2 tsp sugar. Or puree canned tomato and measure out 5 tbsp.
6. Lamb – shoulder is best, it’s marbled with fat so it’s beautifully juicy once slow cooked until fall apart tender. Trim big hunks of fat but leave some. You want 750g of lamb after trimming.
Do not use leg or other lean cut, it will be dry.
If using bone in, get one around 1.1 – 1.2kg then cut meat off the bone.
7. Cucumber Salad pictured in post – use this Herb & Garlic Cucumber Salad, but I cut the cucumber into thicker chunks (for juicier bites), skipped the herb & garlic (the curry has enough flavour!) and sprinkled with coriander.
8. Storage and reheating – Keeps up to 5 days in the fridge, or 3 months in the freezer. Like all stews and braises, it’s even better the next day! Reheat on the stove or in the microwave. If it seems a little thick, loosen with stock if you have some left, else just water. Adjust seasoning if required – sometimes they need a small salt bump the next day.
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