Lamb Rogan Josh

There are a few little tweaks to the traditional Rogan Josh with my version but this is a really lovely melt in the mouth slow cooked curry that is perfect for a cold Autumn evening. This recipe will serve 4.


You will need:

1 kg of diced lamb leg (Get your butcher to bone out half a leg from the rump end)

2 Large Onions

1 Large Red Pepper

6 Cloves of Garlic

1 Inch of Ginger

3 Red Chillies

3 Ripe Tomatoes

400g Chopped Tomatoes

3 tbs Grated Coconut

250 g Beef Stock

Fresh Coriander

1/2 Cinnamon Stick

3 Cardamon Pods

2 Cloves

1 tsp Garam Masala

1 tsp Cumin

1 tsp Coriander

1/2 tsp Tumeric

1 tsp Cracked Black Pepper

200 ml Water



  1. In a food processer add the ginger,  garlic, chillies and around a tablespoon of coriander stalks and blend until it is finely chopped. In a dry pan place the cinnamon stick, cloves, peppercorns and cardamom pods. Toast for a couple of minutes then grind up in a pestle and mortar until fine.
  2. Cut up your lamb and remove the excess fat. Sprinkle with a little salt, pepper, turmeric and garam masala. Add  a tsp of the minced garlic, chilli, ginger and coriander and allow to marinade for about an hour.
  3. Using the fat cut from the lamb render it down in a hot pan then take it out leaving the melted fat. Then add the finely sliced onions and fry until golden brown.
  4. Add the chilli, garlic, ginger and coriander and cook until the rawness has gone. Now add in all your ground spices.
  5. Add in the fresh tomatoes and red pepper. Add in your spices and tomato puree and stir for a minute. Add the water and cook until the tomatoes have softened. Add in the tinned tomatoes and simmer.
  6. Brown the meat and add to the sauce.
  7. Cover the pan with 2 layers of tinfoil and cook in the oven for 2 hours at 180 degrees. Make sure you pierce a couple of holes in the foil to let the steam out.
  8. Remove from the oven, take the foil off and cook on the hob for a final 15 minutes to allow the sauce to reduce. Add in some fresh coriander leaves then serve with naan bread and top with a little fresh coconut and some greek yoghurt.







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