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
Lamb Rump Version
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
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.
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!