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Grid Iron Meat

Lamb Rogan Josh

This lamb rogan josh is a rich, deeply aromatic curry that makes excellent use of diced lamb leg, giving you all the warmth and depth of an authentic-feeling curry without needing an all-day simmer. Gentle spice, browned onions and yoghurt create a sauce that feels generous and comforting, while the lamb stays tender and full of flavour.

INGREDIENTS
  • 600g diced lamb leg
  • 2 medium onions, finely sliced
  • 3 tbsp ghee or neutral oil
  • 4 garlic cloves, finely grated or crushed
  • 25g fresh ginger, finely grated
  • 200g full-fat Greek yoghurt
  • 150ml water
  • 2 bay leaves
  • 4 green cardamom pods, lightly crushed
  • 1 black cardamom pod, lightly crushed
  • 4 cloves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp Kashmiri chilli powder
  • 1 tsp paprika
  • 1 tsp ground fennel
  • 1/2 tsp ground ginger
  • 1/4 tsp turmeric
  • 1 tsp sea salt, plus extra to taste
  • 1 tsp freshly ground black pepper
  • 1 tsp garam masala
  • 1 tsp dried fenugreek leaves, crushed, optional
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh coriander
METHOD

  1. Take the lamb out of the fridge around 20 minutes before cooking. Pat it dry and season lightly with a little of the salt.
  2. Heat the ghee or oil in a heavy casserole or deep sauté pan over a medium heat. Add the bay leaves, green cardamom, black cardamom, cloves, cinnamon stick and cumin seeds, and let them sizzle for 30 seconds until fragrant.
  3. Add the sliced onions and cook gently for 12–15 minutes, stirring regularly, until deeply golden and soft. Do not rush this stage, as it gives the curry much of its body and sweetness.
  4. Stir in the garlic and fresh ginger and cook for 1 minute.
  5. Add the ground coriander, ground cumin, Kashmiri chilli powder, paprika, ground fennel, ground ginger, turmeric, the remaining salt and the black pepper. Stir for 30 seconds, adding a small splash of water if needed so the spices do not catch.
  6. Add the lamb and turn it well in the spiced onion mixture. Brown for 5–6 minutes so the pieces take on a little colour.
  7. Lower the heat. Beat the yoghurt until smooth, then add it a spoonful at a time, stirring continuously so it blends into the sauce without splitting.
  8. Pour in the water and bring to a gentle simmer. Cover and cook over a very low heat for 1 hour to 1 hour 15 minutes, stirring occasionally, until the lamb is tender.
  9. Remove the lid for the final 10–15 minutes if you would like the sauce a little thicker. Stir in the garam masala, dried fenugreek leaves if using, and the lemon juice.
  10. Taste and adjust the seasoning, then leave the curry to rest for 10 minutes before serving. Finish with the fresh coriander.

Multi-Cooker Option

For a Ninja Foodi or similar multi-cooker, use the Sear/Sauté function to cook the whole spices, onions, garlic, ginger and ground spices exactly as above. Brown the lamb, then stir in the yoghurt gradually. Add 100ml water rather than 150ml, then pressure cook on High for 18 minutes with a 10-minute natural release. Open the lid, switch back to Sear/Sauté, and reduce the sauce if needed before stirring in the garam masala, lemon juice and fresh coriander.

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Yorkshire Lamb Diced – 500g

Our lamb is farmed in the Yorkshire Dales where it is free to graze on moorland pastures throughput the year.

Our diced lamb is a versatile ingredient, ideal for a variety of dishes, from hearty stews and curries to skewers and pies. Each piece promises succulence and a depth of flavour that enhances any recipe.

£14.50

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Sides

Steamed basmati rice is the classic choice, soaking up the sauce without competing with the spice blend. A gentle pilau rice with cumin seeds and cardamom also works beautifully if you want something a little more fragrant.

Warm naan breads are ideal alongside, especially for mopping up the rich sauce, while soft chapatis give a slightly lighter feel. A cucumber and mint raita is particularly good here, bringing coolness and freshness against the warmth of the curry.

For vegetable sides, spiced roast cauliflower works very well, as does saag aloo with plenty of garlic. A sharp onion salad with lemon juice, coriander and a pinch of salt adds brightness and a little crunch to round the plate out.

Matches

Lamb works especially well here with coriander, cumin, fennel, cardamom, cinnamon, cloves, ginger and garlic. Yoghurt, lemon, mint and fresh coriander all lift the richness nicely, while basmati rice, naan, spinach, cauliflower, aubergine and pickled onions are all excellent companions.

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Preparation Time: Around 20 minutes, including slicing the onions, measuring the spices and preparing the lamb.
Cooking Time: Around 1 hour 30 minutes in total, including browning, simmering and resting.

Hot Tips

Use Kashmiri chilli powder if you can, as it gives the curry its lovely warm red colour without making it too fierce. The onions are worth taking properly golden, as this is where much of the depth and sweetness comes from.

Always lower the heat before adding the yoghurt and stir it in gradually to keep the sauce smooth. Because lamb leg is leaner than shoulder, keep the simmer gentle and start checking for tenderness from around the 1-hour mark.

Like many curries, this one is often even better the next day, once the spices have settled and the sauce has had time to deepen.

Pairings

Red Wine

A soft, peppery Syrah or Shiraz works very well, especially one with enough fruit to stand up to the spice without becoming heavy. Grenache-based reds are also a good match, bringing warmth and soft red fruit that suit the lamb beautifully. A juicy Pinot Noir can work too if you want something lighter and more lifted.

White Wine

An off-dry Riesling is excellent with this style of curry, balancing the spice while refreshing the palate. Viognier is another strong choice, with enough body and floral richness to sit comfortably alongside the aromatic sauce. Gewürztraminer also pairs nicely when served well chilled.

Beer & Cider

A clean Indian lager is always a reliable pairing, cooling and refreshing between bites. A lightly malty pale ale also works well if you want a little more character without too much bitterness. For cider, a medium-dry style with fresh apple character can cut through the richness very nicely.

Non-Alcoholic

Mango lassi is a classic for good reason, offering sweetness and cooling richness against the spices. A salted or minted yoghurt drink also works beautifully. For something simpler, sparkling water with lemon is excellent, while iced chai can be surprisingly good with the aromatic spice profile.

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