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Thermomix 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
Print
5 from 1 vote

skinnymixer's Lamb Rogan Josh (with rump steak)

Prep Time5 mins
Cook Time20 mins
Marinating time6 hrs
Total Time6 hrs 25 mins
Author: Skinnymixers
Servings: 6

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 Facts
skinnymixer's Lamb Rogan Josh (with rump steak)
Amount Per Serving (290 g)
Calories 277 Calories from Fat 104
% Daily Value*
Fat 11.6g18%
Saturated Fat 3.7g23%
Sodium 781mg34%
Carbohydrates 10.3g3%
Sugar 8.1g9%
Protein 30.5g61%
* Percent Daily Values are based on a 2000 calorie diet.

 

Lamb Shank Version

Thermomix Lamb Rogan Josh
Print
5 from 1 vote

skinnymixer's Lamb Rogan Josh (with lamb shanks)

Prep Time5 mins
Cook Time1 hr 30 mins
Marinating time6 hrs
Total Time1 hr 35 mins
Author: Skinnymixers
Recipe type: Dinner
Cuisine: Indian
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!

 


  1. Absolutely sensational! I’ve made this twice now once with lamb shanks and the other lamb rump. Made the marinade in thermo then threw it all in the slow cooker. Full of flavour and so moorish. Sent some home with my parents and mum said dad wasn’t far off licking his plate clean then called me to say how amazing it is. Yet again Nik, you have blown this recipe out of the water. Kudos to you and the skinny team 💜

  2. This is lovely. Complex flavours, not too hot. Do you use the whole of the rogan josh paste to marinate the lamb?

  3. This was such an amazing curry – so jam packed with flavour.

    Will definitely be making this again.

    Thanks for another sensational curry recipe Nik!

  4. These are the best lamb shanks ever!! I made the paste in the thermomix then did the cooking in the slow cooker. Absolutely delicious with so much flavour. Will never use another lamb shank recipe again. Thanks again Nik for another amazing recipe.

  5. I think the lamb should be cooked on reverse. As per the recipe, I cut the lamb into small pieces, but by the end it was like bolognaise. I would put the lamb in the simmer basket or else on reverse next time.

  6. Divine as always! I use to be scared of recipes like this, but after getting brave and making your butter chicken, there is no turning back!
    Leftovers frozen and I’m going to make pies with it for another nights dinner.

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