Jamie Oliver Lamb Rogan Josh Recipe [GUIDE]

Jamie Oliver’s Lamb Rogan Josh is his spin on the traditional Indian dish, a rich and aromatic curry that has roots in Kashmir. The dish is known for its deep, flavorful sauce made with a blend of spices like cinnamon, cardamom and cumin. Jamie’s version is a bit more accessible, featuring tender lamb simmered in a tomato-based sauce, creating a harmonious mix of spices and creaminess. He simplifies the complex process of making a Rogan Josh without sacrificing its soul. The lamb becomes meltingly tender and the curry itself is the perfect balance of heat, sweetness and savory depth.

Jamie Oliver Lamb Rogan Josh Recipe

Ingredients Needed

1. Lamb: Jamie uses lamb shoulder, a great cut because it’s tender and juicy when slow-cooked.
2. Onions: Sweet, finely chopped onions are the base for the curry’s sauce, adding sweetness and body.
3. Garlic & Ginger: A must-have in most curries, they bring depth and freshness.
4. Spices: The heart of the Rogan Josh-cumin, coriander, cardamom and cinnamon are key. Some variations also include paprika or turmeric for added color and flavor.
5. Tomatoes: A blend of fresh and canned tomatoes helps thicken and enrich the sauce.
6. Yogurt: Adds a creamy richness, balancing the spices.
7. Ghee or Oil: Ghee adds a lovely richness but oil can also work if you’re going for a lighter version.
8. Coriander leaves: Fresh coriander at the end brightens the dish.
9. Lemon: For a tangy, refreshing finish.

Equipment Needed

1. Large Dutch Oven or Heavy Pot: A wide, heavy-bottomed pot is ideal to evenly cook the lamb and create the curry sauce.
2. Sharp Knife: You’ll need a good knife to chop up the lamb and vegetables.
3. Cutting Board: A solid board to keep your workspace tidy and safe.
4. Wooden Spoon: For stirring-important to avoid scratching your cookware.
5. Grater: To grate the ginger and garlic for maximum flavor.
6. Lid: A tight-fitting lid helps trap steam, making the lamb cook slowly and evenly.

How To Make Jamie Oliver’s Lamb Rogan Josh

1. Prep the Ingredients: Begin by chopping the lamb shoulder into chunks. Slice the onions and finely chop the garlic and ginger. Set everything aside.
2. Brown the Lamb: Heat your pot with ghee or oil over medium heat. Add the lamb in batches to avoid overcrowding. Brown the pieces on all sides which adds rich flavor to the final dish. Set aside once browned.
3. Cook the Onions: In the same pot, add a little more ghee or oil if needed. Throw in the onions and cook until they soften and turn golden brown. This is where the base flavor develops.
4. Add the Spices: Now, toss in the ground spices-cumin, coriander, cardamom, cinnamon and paprika (if using). Stir them around to release their oils and intensify the aroma.
5. Build the Sauce: Add the chopped tomatoes and cook until they break down and become saucy. Return the lamb to the pot. Add the yogurt and stir it in to create a creamy consistency. Season with salt and pepper.
6. Slow Cook: Pour in water or stock to create a sauce and bring it to a boil. Lower the heat, cover the pot and simmer gently for at least 90 minutes. The lamb should be meltingly tender and the sauce rich and thick.
7. Finish and Serve: Just before serving, sprinkle fresh coriander leaves and a squeeze of lemon juice for a fresh, bright contrast to the heavy flavors. Pair it with fluffy rice or naan to soak up all that glorious sauce.

What I Learnt

This dish was a reminder of how accessible good, hearty curry can be. Even with a list of spices, the steps feel manageable and the rewards are huge. The slow cooking process really helps the lamb absorb the flavors, making it incredibly tender and packed with taste. The yogurt gives the sauce a lovely creaminess that balances out the heat from the spices. I also discovered how a few simple tweaks-like using ghee and adding fresh coriander at the end-can elevate the dish without much effort. The longer you cook the lamb, the deeper the flavors get, so don’t rush it!

Recipe Tweaks For Jamie Oliver’s Lamb Rogan Josh

Jamie Oliver’s version of Lamb Rogan Josh is already a crowd-pleaser but there are a few easy tweaks that can elevate it to another level. For starters, spices are key. If you like a deeper, richer flavor, consider adding a touch of ground cinnamon or a couple of dried bay leaves to the curry base. It adds an aromatic warmth that complements the lamb perfectly.

Another tweak is to marinate the lamb. Instead of adding the lamb straight into the pot, try marinating it for a few hours with yogurt, garlic, ginger and spices. This not only tenderizes the meat but infuses it with even more flavor, making each bite melt in your mouth.

For those who enjoy a bit of extra kick, you can add more chili or green chilies during the cooking process. Just be careful with the heat. it’s easy to go overboard and you want the spice to enhance, not overwhelm, the dish.

If you prefer a sweeter note to balance the heat, a small handful of raisins or dried apricots can be stirred into the curry. Their sweetness will contrast with the savory spices, making each spoonful more complex.

Lastly, for a creamy finish, drizzle in a little coconut milk or add a dollop of cream at the end. This not only softens the heat but gives the dish a velvety texture that contrasts with the bold spices.

Storage Tips For Leftovers

Lamb Rogan Josh stores wonderfully and the flavors often improve after a day or two. Here’s how to keep it fresh:

1. Cool it down: Before storing leftovers, make sure the curry has cooled to room temperature. If you store it while it’s still warm, condensation can lead to soggy curry and might speed up spoilage.
2. Airtight containers: Transfer the curry into airtight containers. These help lock in the flavor and prevent the curry from absorbing other odors in the fridge.
3. Store for up to 3-4 days: Rogan Josh will keep in the fridge for about 3-4 days. If you don’t plan to finish it in that time, freezing is a great option.
4. Freezing: If you’re freezing, portion the curry into smaller containers, allowing it to defrost more quickly. It can be stored for up to 3 months in the freezer. When reheating, defrost it in the fridge overnight or use a microwave for quicker results.
5. Reheat gently: Always reheat the curry gently over low heat to prevent it from splitting. If you notice it’s too thick after reheating, you can add a splash of water or broth to loosen it up.

What To Eat With Jamie Oliver’s Lamb Rogan Josh?

Lamb Rogan Josh is rich and hearty, so you’ll want to pair it with something that complements but doesn’t overpower the dish. Here are a few suggestions:

1. Basmati Rice: Classic, simple and aromatic. The lightness of the rice will absorb the sauce without taking away from the rich flavors of the curry. You can add a handful of fried onions or a sprinkle of coriander for extra flair.
2. Naan Bread: Soft, warm naan is perfect for dipping into the curry. It’ll soak up all the goodness of the rogan josh.
3. Roasted Vegetables: A side of roasted cauliflower, carrots or sweet potatoes would work great. The natural sweetness of the roasted veggies balances the spiciness of the curry.
4. Raita: A cool, refreshing raita made with yogurt, cucumber and mint will cut through the richness of the curry, offering a refreshing contrast in every bite. The creamy texture of raita pairs nicely with the curry’s heat.
5. Salad: A light, tangy salad with a simple dressing of lemon and olive oil is a great way to balance out the meal. You can throw in some tomatoes, cucumber and a handful of fresh herbs.

FAQs

What Makes Jamie Oliver’s Lamb Rogan Josh Unique?

Jamie Oliver’s version brings a fresh twist with ingredients like fresh tomatoes, yogurt, and spices that balance richness and heat, making the dish both comforting and vibrant.

Can I Make Jamie Oliver’s Lamb Rogan Josh Ahead Of Time?

Yes! The flavors actually deepen if you let it sit overnight, so it’s perfect for prepping ahead of time.

What Should I Serve With Lamb Rogan Josh?

It’s best with rice or naan bread. A side of yogurt or a fresh salad can also help balance the spices.