Rogan Josh (Indian Lamb Curry)

Spinglu Ibop

Great flavour and tender meat. This recipe is not difficult to make just takes a while as the meat is slow cooked.

This is a definite go to recipe when making a special meal for family. I make it exactly as written and it never disappoints. It's a little labour intensive but very worth it! It's a star of our Indian feast!

I use ungrounded spices roasted dand ground them myself. Then I also add 1 can of coconut milk and a little more chilli. Comes out amazing every time!

I replaced indian chili powder for hot paprika and cut it in half, because my husband cannot do even a quarter of the spice I can. I replaced the regular paprika with smoked paprika for additional depth of flavor. I used 1lb of NZ lamb loin chops instead of a roast. I would make this over and over.

I followed this recipe, but used an instant pot for 20 minutes. It fell apart like tender pot roast. If I had read the notes, instead of just the recipe, I would have used ground chilis instead of American chili powder. My mistake resulted in pretty mellow lamb, despite the amount of other spices. Not unpleasant, just surprisingly simple flavor. Maybe that would have made all of the difference?

Spicy

This a scrumptious curry. I marinaded the lamb over night, it took a lot less time to cook. Also I added red green and yellow peppers and 2 onions. It was gorgeous.

Tasted super great! When you test the taste, taste the sauce as well. Really full of taste. I didnt add yogurt (because I tested only the meat and wrongly thought it is not spicy). So good! I still made yogurt with mint on the side for cucumber. Guests need it to dilute a bit spicyness from the curry. Super great recipe!

Switch to chops to reduce cook time

Delicious but I had to add extra spices. I do tend to like things hot

Amazing flavour- new favourite