Lamb Rogan Josh Curry

A perfect warming curry with pull apart, slow cooked lamb shoulder cubes. A recipe that's begging to be batch cooked for easy weeknight dinners.

Prep Time

5 mins

Cook Time

2 hours



Lamb Rogan Josh Curry



  1. Combine curry paste and lamb cubes, mixing through thoroughly to ensure all pieces are well coated.
  2. Finely dice onion, then fry on medium with a generous drizzle of olive oil in a dutch oven or large pot on the stove.
  3. Remove onion from the pan and add in the lamb to brown. Do this in batches if needed, to ensure that the outside of the meat is getting a nice sear.
  4. Add chicken broth and tomatoes, plus cooked onion, stirring thoroughly. Pop a lid on, then turn heat down to low and cook for 2 hours or until the meat is pull apart tender. If the sauce is looking thin, take lid off for last 30 mins ish of cooktime.
  5. When the meat is cooked to your liking, take off the heat and add yoghurt (optional) and mix through. Serve with rice and enjoy!

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