Lamb Rogan Josh

    1 hour 45 min

    Lean lamb releases its juices during slow, gentle cooking in this mild curry flavoured with dry-roasted spices. Try serving with Cardamom Rice (also on this website).

    517 people made this

    Serves: 4 

    • 75 g (2¾ oz) natural yoghurt
    • ½-1 teaspoon cayenne pepper
    • 2 teaspoons ground coriander
    • 1½ teaspoons ground cumin
    • 2 teaspoons garlic purée, or crushed fresh garlic
    • 2 teaspoons ginger purée, or grated fresh ginger
    • 1 teaspoon paprika
    • ½ teaspoon ground turmeric
    • 550 g (1 lb 4 oz) lamb neck fillet or leg steak
    • 300 g (10½ oz) onions, finely chopped
    • 1½ tablespoons tomato purée
    • Salt
    • 25 g (1 oz) unsalted butter
    • 2 bay leaves, crumbled
    • 2 green cardamom pods, split open at the top
    • 5 cm (2 in) cinnamon stick, broken in half
    • 4 whole cloves
    • ½ teaspoon freshly grated nutmeg
    • 1 tablespoon chopped fresh mint
    • 2 tablespoons chopped fresh coriander

    Prep:35min  ›  Cook:1hr10min  ›  Ready in:1hr45min 

    1. Mix the yoghurt with the cayenne pepper, coriander, cumin, garlic, ginger, paprika and turmeric.
    2. Trim the lamb of any fat and cut it into 5 cm (2 in) cubes. Put them into a nonstick saucepan with the onions, place the pan over a medium heat and stir until the contents begin to sizzle.
    3. Add the yoghurt mixture, reduce the heat to low, cover and cook for about 30 minutes, stirring occasionally, until the lamb has released all its natural juices.
    4. Remove the lid, increase the heat to medium and cook for 5-6 minutes, stirring frequently, until the sauce has reduced to a paste-like consistency.
    5. Put a kettle on to boil. Add the tomato purée, some salt and 15 g (½ oz) of the butter to the lamb. Reduce the heat to low again and cook, uncovered, for 3-4 minutes, stirring frequently. Then add 350 ml (12 fl oz) of boiling water from the kettle, cover and simmer for 15 minutes.
    6. In a small pan, melt the remaining butter over a low heat, add the bay leaves, cardamom, cinnamon and cloves and allow them to sizzle for 35-40 seconds. Add the nutmeg, stir once and pour the contents over the meat. Mix well, cover and cook for a further 10-12 minutes. Stir in the chopped mint and coriander and serve.

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    Reviews in English (15)


    This is a great recipe, it's the first Indian I've cooked that could have come from a restaurant  -  30 Sep 2012


    I made this for lunch today, it is absolutely divine! I found the consistency a bit runny so thickened it up with cornflour, but I was a bit heavy handed on the yoghurt so it goes without saying! Thank you very much for sharing. Will definitely be making this again.  -  19 Feb 2012


    This was lush!  -  10 Jul 2012