Lamb Rogan Josh

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  • 800 gm lamb shoulder, cut into 3cm pieces
  • 2 dried red chillis (optional)
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 3 tsp garam masala
  • ½  tsp ground turmeric
  • 2 cloves garlic, crushed
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp ground almond
  • 2 medium onions, coarsely chopped
  • 1 tbsp vegetable oil
  • 400 gm can diced tomatoes
  • ½ cup natural yogurt
  • 1 cup chicken stock
  • 200 gm green beans, cut into 3cm lengths
  • Cooked rice and lime wedges, to serve



Process chillis, spices, garlic, ginger, almond, and onion, into a smooth paste. Heat oil in a large saucepan over moderate heat. Cook lamb in batches, until seared. Transfer to a heatproof plate. Add curry paste to the pan.

Cook and stir for 1 minute or until brown. Stir in tomato. Add stock and lamb. Bring to boil. Reduce heat and cook until the lamb is tender. Add beans. Cook and stir until tender. Stir in yogurt. Season with salt. Serve with cooked rice, lemon wedges, and coriander.