Lamb rogan josh

Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine

  • 45 mins cooking
  • Serves 4
  • Print


Lamb rogan josh
  • 2 tablespoon ghee
  • 800 gram lamb neck chops, trimmed
  • 2 brown onions (400g), chopped finely
  • 4 clove garlic, crushed
  • 1/2 cup (150g) rogan josh curry paste
  • 410 gram canned tomato purée
  • 1/4 cup (60ml) water
  • 250 gram spinach, trimmed, chopped coarsely
  • 1/2 cup coarsely chopped fresh coriander


Lamb rogan josh
  • 1
    Heat half the ghee in 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
  • 2
    Heat remaining ghee in cooker; cook onion, stirring, until browned lightly. Add garlic; cook, stirring, until fragrant. Return lamb to cooker with paste, puree and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
  • 3
    Release pressure using the quick release method; remove lid. Stir in spinach and coriander; season to taste.


If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using. Recipe suitable to freeze.

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