ThermOMG Recipes

Inspiring recipes for the Thermomix 

Lamb Rogan Josh # 2

Yep I am still pumping out the curries, seriously can't get enough of them.  However with the new Indian Cookbook and Chip about to be launched in a couple of weeks you can be sure I won't need to share any more curries (for a little while anyway).  I just loved how easy this was to slap together at the last minute.  Of course it would have been even better had I let the lamb absorb all the spices, next time!  Hope you enjoy this delicious meal.  PS  I have been making the Peshwari Naan from the New Flavours of India cookbook (perks of being a consultant) and OH MY GOODNESS I think I am addicted!.  :) Eb x

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  • 2 tsp coriander seeds
  • 4 cardamom pods (black)
  • 2 tsp cumin seeds
  • 2 tsp ground paprika (I used smoked)
  • 4 whole cloves
  • 1 cinnamon stick
  • 2 dry bay leaves
  • 1 tsp salt
  • 500g – 1 kg lamb (I used lamb steaks halved)
  • 1 onion (150g) peeled and halved
  • 40g fresh ginger, peeled
  • 2 Garlic cloved, peeled
  • 1-2 fresh red chillies or to taste
  • 40g olive oil
  • 180g Greek yoghurt
  • Fresh coriander chopped

Add all the spices to the bowl and sauté for 5 minutes at 120°/Varoma Speed 1.

Add salt and mill on Speed 10 for 1 minute.

Add lamb and mix Reverse Speed 2 for 10 seconds.  Set aside.  You can do this bit ahead of time and then leave to marinade for 6 hours or overnight.

Place oil garlic, chillies, onion and ginger in the bowl and chop on Speed 7 for 5 seconds.  Scrape down the sides.  Sauté for 5 minutes at 120° Reverse Speed 1.

Add lamb and yoghurt cook for 40 mins at 90° Reverse Speed 1.

Place into your Thermoserver to rest.  Garnish with fresh coriander.  Serve with rice.