Lamb Rogan Josh (Stove Top or Instant Pot | Slimming Eats Recipes (2024)

FAQs

Is Lamb Rogan Josh the same as lamb curry? ›

Another curry dish that hails from Kashmir is rogan josh, an authentic Indian lamb curry that's distinguished by its thick red sauce and fall-off-the-bone meat. “Rogan” means red in Hindi or oil in Persian, while “josh” translates fiery or hot — this dish is all about cooking in an oil-based sauce with intense heat.

Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yoghurt. After initial braising, the dish may be finished using the dampokhtak slow cooking technique.

There are 371 calories in each portion of our slimming friendly Lamb Rogan Josh. This means it falls into our Everyday Light recipe category. This recipe is perfect if you're following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

The key is slow cooking the tougher cuts of lamb.

Chewy. You need at least 2 to 2 1/2 hours to get the meat so tender that it is falling off the bone. Want to speed up the process? You can cut the time in half if you use a pressure cooker.

Butter chicken is a popular North Indian dish that combines chicken, cream and tomato sauce, while Rogan josh is a flavorful Kashmiri dish of lamb, garlic and onions. Both dishes are quite popular and offer different experiences in terms of flavor profiles and cuisine styles.

Lamb Rogan Josh

Rogan Josh is one of the heavy hitters at Indian restaurants, a firm favourite alongside Butter Chicken, Tikka Masala and Tandoori. There's a decent list of spices called for in Rogan Josh. As would be expected given the kapow! flavour of the creamy tomato curry sauce!

Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.

What is the best cut of lamb for a curry? I recommend using Lamb that is on the bone. Using Lamb on the bone gives the curry such a wonderful flavour and, after slow cooking, you get that amazing tender fall apart meat. Cooking the curry slowly with the meat on the bone, means you get SO MUCH flavour in the sauce.

Tomato puree/ paste

Adding tomato puree is probably the most common method of thickening curry sauces. Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.

As for lamb Rogan Josh, Abbie said: "Two key ingredients of the Rogan Josh are red meat (lamb) and ghee, making it a less heart-healthy option." Ghee contains saturated fat, so eating too much of it can lead to elevated cholesterol and heart disease risk.

Who eats 3,000 calories a day? ›

People eat a 3,000-calorie diet for different reasons, like bulking up, supporting intense workout routines, or maintaining weight for physically demanding jobs.

A man who ate 20,000 calories in just one day has warned others that overeating like this is 'not healthy'. Jack Manchester, 29, a bodybuilder, set himself the challenge of eating over one week's worth of calories in just one day as part of a 'cheat day'.

It depends on the cut. If you cook a lamb shank low and slow, it will become more tender as long as you don't let it dry out. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. After that it will become tougher as it cooks.

Lamb curries, like chicken curries, are made to order so must be made with lamb that is already cooked and tender. Otherwise you, the poor customer, would have to wait at least an hour for your lamb bhuna!

Younger lambs tend to have more tender meat, while older lambs can have tougher meat. Cut of meat: The cut of meat can also affect the tenderness of the lamb. Certain cuts, such as the leg or shoulder, can be tougher than other cuts such as the loin or rack.

Rogan josh is a type of Indian curry distinguished by its thick, flavorful red sauce and tender meat. “Rogan” means clarified butter or oil in Persian, or “red” in Hindi, and “josh” refers to passion – fiery or hot – so this dish is all about cooking in an oil-based sauce with an intense heat.

Rogan Josh is a delicious red curry most notably made with lamb or mutton. The name, Rogan Josh, literally means 'stewed in butter'.

Rogan Josh and Bhuna are so similar in their DNA they could be brother and sister – both go big on tomatoes, but the Bhuna is drier. Balti is the dish you see served in beautiful stainless steel bowls. It usually comes with naan bread, which in many cases doubles as your cutlery.

Dhaba Curry

This curry comprises lamb shanks cooked in a tomato-based sauce, and is a staple in Northern India. Sucking on the shank bone is apparently encouraged, and we're happy to oblige. This dish is most similar to Rogan Josh, but has added tomatoes.