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Thermomix Lamb Rogan Josh
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skinnymixer’s Lamb Rogan Josh

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Skinnymixers have been asking me to do a Lamb Rogan Josh recipe for 2 years now… I haven’t been game enough to try it until now!

Another common request is for great recipes using lamb shanks in the Thermomix. This is a beautiful, authentic recipe is rich and flavoursome – just like the perfect Rogan Josh.

I have included instructions on how to cook it using lamb steak for a quicker version, as well as shanks – personally we prefer it with lamb steak.

Enjoy!

Love Nik xx

Thermomix cauliflower rice
Indian Cauliflower Rice from A Little Taste of India Cookbook is amazing with this Rogan Josh

 

Lamb Rump Version

Thermomix Lamb Rogan Josh

skinnymixer's Lamb Rogan Josh (with rump steak)

5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Marinating time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 6
Calories: 277kcal

Ingredients

Rogan Josh Paste Ingredients

  • 10 g lemon juice
  • 20 g fresh ginger - sliced into round coins
  • 20 g tomato paste
  • 6 cloves of garlic - peeled
  • 2 medium brown onions - peeled, quartered
  • Large handful of fresh coriander
  • 2 large red chilli - roughly chopped (increase for a spicer curry)
  • 1 tbsp paprika
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 700 g lamb rump steak - diced small

Curry Ingredients

  • 20 g fresh ginger - sliced into round coins
  • 2 cloves of garlic - peeled
  • 400 g tin of diced tomato - Ardmona brand
  • 10 cardamom pods - bruised
  • 20 g olive oil
  • 20 g tomato paste
  • 1-2 tsp salt
  • 3 bay leaves
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp turmeric powder
  • 150 g greek yoghurt

Instructions

Marinating Instructions

  • Add all paste ingredients (except for lamb rump) in to mixer bowl. Blend for 10 sec/speed 8/MC on. Scrape bowl down and repeat once.
  • Marinate lamb in the fridge overnight or for at least 6 hours.

Curry Instructions

  • Add the ginger and garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once or until ginger is finely chopped.
  • Except for the yoghurt, add remaining curry ingredients to mixer bowl, including 100 g or 3.5 oz water and marinated lamb. Cook for 20 mins/steaming temp/speed 1/MC on or until meat is tender.
  • Remove cinnamon stick, add yoghurt to curry sauce and mix for 10 sec/speed 2/MC on. Season to taste.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Serving: 290g | Calories: 277kcal | Carbohydrates: 10.3g | Protein: 30.5g | Fat: 11.6g | Saturated Fat: 3.7g | Sodium: 781mg | Sugar: 8.1g

 

Lamb Shank Version

Thermomix Lamb Rogan Josh

skinnymixer's Lamb Rogan Josh (with lamb shanks)

5 from 3 votes
Print Pin Rate Add to Collection
Course: Dinner
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Marinating time: 6 hours
Total Time: 1 hour 35 minutes
Servings: 4

Ingredients

Rogan Josh Paste Ingredients

  • 10 g lemon juice
  • 20 g fresh ginger - sliced into round coins
  • 20 g tomato paste
  • 6 cloves garlic - peeled
  • 2 medium brown onions - peeled, quartered
  • Large handful of fresh coriander
  • 1 large red chilli - roughly chopped (increase for a spicer curry)
  • 1 tbsp paprika
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 3-4 lamb shanks

Curry Ingredients

  • 20 g fresh ginger - sliced into round coins
  • 2 cloves of garlic - peeled
  • 400 g tin of diced tomato - Ardmona brand
  • 10 cardamom pods - bruised
  • 20 g olive oil
  • 20 g tomato paste
  • 1-2 tsp salt
  • 3 bay leaves
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp turmeric powder
  • 150 g greek yoghurt

Instructions

Marinating Instructions

  • Add all paste ingredients (except for lamb shanks) in to mixer bowl. Blend for 10 sec/speed 8/MC on. Scrape bowl down and repeat once.
  • Marinate lamb in the fridge overnight or for at least 6 hours.

Curry Instructions

  • Add 700 g or 24.7 oz water to mixer bowl. Put marinated lamb shanks and marinade in to the deep steaming tray. Steam for 30 min/steaming temp/speed 3.
  • Set aside the water from the mixer bowl - don’t tip it out - and add the ginger and garlic to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once.
  • Except for the yoghurt, add remaining curry ingredients to mixer bowl, including the retained steaming water, put your shanks back in place. Turn the shanks over carefully. Cook for a further 60 mins/steaming temp/speed 2 or until shanks are tender.
  • Remove cinnamon stick, add yoghurt to curry sauce and blend for 10 sec/speed 2/MC on. Season to taste.

Notes

Slow Cooker Instructions:
Follow marinade instructions.
When it comes time to cook the curry, add all ingredients except for the steaming water and yoghurt to slow cooker. Cook on low for 7 hours. Stir through yoghurt and serve.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

 

Related

52 Comments

  1. I made this for the first time tonight. Wow! It’s delicious and my young kids loved it too. We made naan bread and rice to go with it. I didn’t have any Greek yoghurt but I used coconut cream instead and it was magnificent. Definitely going to make this over and over again!

    Reply

  2. Cooked this for mum’s birthday dinner . Marinated sliced leg of lamb overnight then chucked them all into a slow cooker for 6 hours while I got on with the rest. So disappointed there weren’t any leftovers – everyone LOVED it!!

    Reply

  3. Wanting to try in pressure cooker – has anybody had success with this? New to pressure cooking, so not sure about additional water content.. thanks for any advice!

    Reply

    1. I do tmx recipes in my pc all the time. Make the curry paste in the tmx, marinade overnight. Follow instructions for curry in slow cooker but adjust time to about 15 minutes. Depending on what your meat is like. Follow your instinct. Stir through the yoghurt when the city has cooled somewhat.. stop soon and you’ll curdle it… x

      Reply

  5. This was amazing. A new family favourite. I made the lamb rump version and cooked it for 5 mins extra and the meat was beautifully tender. This will be on regular rotation.

    Reply

  6. I’m doing the slow cooker version. For the curry can i mix all the curry ingredients with the tin of crushed tomatoes so all i have to do is add it in the slow cooker tomorrow or should i add them all separately.. i have crushed tomatoes instead of diced? Is this okay?

    Reply

  7. Slow cooked a leg of lamb instead of the lamb shanks.
    Absolutely delicious. The anticipation was tremendous because we could smell it all day.
    It did not disappoint.
    This will be a regular meal in our house.
    Thank you so much

    Reply

    1. Mine is all marinated ready to go in the slow cooker for tomorrow. Getting excited seeing all these positive comments.

      Reply

  8. Delicious! I took chilli seeds out- will leave them in next time! Made it with chunks of lamb shoulder and slow cooked in the oven 👌🏼

    Reply

  9. My young kids don’t like spicy foods – for those that have made this – would you omit the chilli completely
    or just use half the amount? Thanks!

    Reply

  10. Made this last night using lean lamb steak. As per Nik’s advice I checked at 15mins and the meat was perfect. I also used low fat greek yoghurt as I already had it and it did go a little watery but otherwise was still a really tasty dish!

    Reply

  11. Amazing flavours for someone that never used to eat anything very spicy. It was just perfect, not too spivey at all, or I’m getting used to it. I did the diced Lamb but couldn’t get lamb rump so I bought a half leg of lamb. It worked well.

    Reply

  12. Just perfect! I was worried that this would be too spicy but it is amazing. I bought all the lamb shanks and lamb steak from my local supermarket (small town, not much stock) and made enough for 7 serves in the slow cooker. I omitted the onion for my allergies and then at the end I provided ramekins of the greek yoghurt and coconut cream for my dairy-free son (he chose not to use it anyway and ate it without). Everyone loved it from the 10 year old to the (cough cough) 40-something. Thank you 🙂

    Reply

  13. I had chicken to use up, same amount. It was delicious. Added at the same step and for the same time as the lamb. May not have needed as much time but still good

    Reply

  14. Hello! I’m so excited to try your recipes. I have a quick question: Is the tablespoon measurement 15ml or 20ml? I’d be grateful for anyone’s help with this query. Thank you 🙂

    Reply

  15. Little confused about the slow cooker version. I have prepped all the curry ingredients to put in the slow cooker with the marinated shanks and I’m worried about the water. Do I need to add any water to my slow cooker with the shanks, marinade and curry ingredients?

    Reply

      1. No need for the water in the slow cooker. Made this last night and it was just amazing!

        Reply

    3. I didn’t ‘prep’ the ingredients in the thermie, I just chucked them straight into the slow cooker without the water and yoghurt and it worked perfectly. Didn’t add any water at any step. Hope this helps.

      Reply

  16. Yummm this was amazing! I used the shanks in the slow cooker and it was to die for! Will try again soon using rump in the cooker. My husband said it was the best rogan josh ever and to replace the butter chicken with this!

    Reply

  17. Such a flavoursome meal! Absolutely supurb! I followed the recipe to a fine t and it is restaurant quality!

    Reply

  18. Oh wow, Nik you have done it again, its lip smackin good.. packed full of flavour, I used Lamb shanks and cooked them in the slow cooker, will try in the thermomix next time (very soon) with Lamb steak..

    Reply

  19. Yum! This is delicious. Used chuck steak and slow cooked in stovetop as hubby doesn’t like lamb. Used 1kg of beef (enough for half to go in the freezer) and there was still plenty of sauce.

    Reply

    2. I think should cook on reverse. We didn’t and ended up like bolognaise. Flavours were nice but texture was right for a curry.

      Reply

    1. I would try this option too Bernie as I can’t have dairy. Let me know how it goes if you do try it. 🙂

      Reply

  22. Hi, I love the looks of the new recipe but I wanted to just check on step 3 for the non shank version , and I see others are thinking the same thing. I might just wait for confirmation before I give it a go. Then again I am so keen to give it a go I might just start the marinating process and fingers crossed there is a reply before I get to the cooking stage.

    Reply

  23. Using the non-shank version, would the 10 sec/speed 2/MC on shred the lamb? Or is that how it is supposed to be?

    Reply

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