Lamb Rogan Josh


IMG_20150708_101331[1] 09/07/2015

This could probably be the recipe that sparked my interest in cookery. Once every fortnight when I was in my teens, me and my dad would take over the kitchen and set to work on a big Indian meal for the family that usually consisted of a big pot of meat curry, a lentil dish, fresh naan, rice and lots of poppadoms and dips. I have particularly fond memories of trips to the meat van to pick up the lamb before spending ages learning my knife skills and de-boning the meat while dancing around the kitchen as a family to cheesy music at the same time. That and the fact that the lamb is so tasty and the sauce is rich and tasteful make this one of my favourites!


mmmmmmmmmmmmm meaty


  • 2 Tbsp ghee or unsalted butter
  • 1kg leg of lamb, boned and cut into 1 ½ inch cubes
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 inch cube ginger, peeled and grated
  • 2-4 garlic cloves, peeled and crushed
  • 8-10oz onions, finely sliced
  • 400g tin of tomatoes
  • 1 Tbsp tomato purée
  • 125ml/4fl oz warm water
  • 1 tsp salt or to taste
  • 90ml/3fl oz double cream
  • 2 tsp garam masala
  • 2 Tbsp chopped coriander leaves


  1. Melt 2 Tbsp ghee or butter over medium heat and fry the meat in 2-3 batches until it changes colour. Remove each batch with a slotted spoon and keep aside.
  2. Lower heat to minimum and add the cumin, coriander, turmeric, chilli powder, ginger and garlic. Stir and fry for 30 seconds.
  3. Adjust heat to medium and add the meat along with all the ghee and juice in the bowl. Stir and fry for 3-4 minutes and add the onions. Fry for 5-6 minutes stirring frequently.
  4. Now add the tomatoes and tomato purée. Stir and cook for 2-3 minutes.
  5. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (about 60 minutes).
  6. Stir in the cream and remove from heat.
  7. Add the garam masala and mix in well.
  8. Stir in the coriander leaves.

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