ROGAN JOSH

Discover the rich, slow-cooked flavours of our lamb neck Rogan Josh - a comforting Indian classic with a twist. Tender Australian lamb neck, simmered in a fragrant blend of spices, tomatoes, and yogurt, creates a deeply satisfying dish that's perfect for a cosy night in.

This recipe brings together warming aromatics and melt-in-your-mouth meat, ideal for pairing with fluffy basmati rice or fresh naan. Simple, hearty, and bursting with flavour, it's a must-try for anyone craving something a little special.

SERVES 4 

Prep time 30 minutes (plus marinating)
Cook 2½ hours

INGREDIENTS

• 500g boneless diced lamb neck
• Juice of ½ lemon
• 300g Greek-style yoghurt
• 1 tablespoon green cardamom pods, bruised
• 1½ teaspoons fennel seeds
• 1 teaspoon whole cloves
• 5 brown cardamom pods, bruised (optional)
• 4 small dried red chillies
• 2 fresh bay leaves
• Two 7.5 cm cassia bark or cinnamon sticks
• 3 red onions, thinly sliced
• 1 tablespoon finely grated fresh ginger
• 4 garlic cloves, finely chopped
• 1 tablespoon chilli powder, preferably Kashmiri, or to taste
• 3 teaspoons ground coriander
• 1½ teaspoons ground turmeric
• 3.5 tbsp ghee
• Coarsely chopped coriander (cilantro)
• Fried garlic
• Lime wedges, to serve

Serving suggestion: serve with steamed basmati rice or saffron rice and a cooling cucumber, tomato and onion salad

NOTES: Fresh spices and meat with a good amount of fat make for the perfect rogan josh. If you have an Indian supermarket or spice shop nearby, you’ll find everything you need in one place.

1. Combine the lamb, lemon juice and 80g of the yoghurt in a bowl, mix well to combine, cover and marinate for at least 3 hours or overnight if you have time.

2. Heat ghee in a large enamelled cast-iron casserole over medium–high heat until almost smoking. Add the green cardamom, fennel seeds, cloves, brown cardamom (if using), dried chillies, bay leaves and cassia: be careful as the spices will pop and spit. Stir for 30–60 seconds until fragrant.

3. Add the onion to the casserole and fry, stirring frequently, for 6-8 minutes, until the onion has softened and is beginning to brown. Stir in the ginger and garlic until fragrant, then stir in the chilli powder, ground coriander, turmeric and the marinated lamb mixture and stir occasionally for 8–10 minutes until the meat is well browned.

4. Stir in the remaining yoghurt and 500ml (2 cups) of water to combine, bring to a simmer, cover and reduce the heat to low. Simmer, stirring occasionally, for 1½–2 hours until the meat is very tender, topping up with extra water if necessary. Season to taste, then scatter with coriander leaves and fried garlic and serve with lime wedges.