Lamb Rogan Josh


For 1 Continued...
1 portion lamb 1 tbspn oil
1 tbspn lemon juice ¼ tspn cumin seeds
¼ tspn salt 1 bay leaf
½ clove garlic 2 large or 5 small cardamom pods
1 tspn ginger 75 gm onion (prepared weight)
80 ml yogurt 1 tspn coriander seeds
  1 tspn cumin powder
  ½ tspn hot chilli powder
  ½ clove garlic
  3 tbspn chopped tomatoes
  2 tspn tomato purée



  1. Heat the oil in a flame proof casserole and fry the cumin seeds for 2 min.
  2. Add the cardamom seeds and fry for 1 min.
  3. Add the bay leaf and fry for 1 min.
  4. Add the onion and garlic and fry, stirring, for 5 min.
  5. Add the crushed coriander seeds, cumin powder and chilli powder and fry, stirring, for 2 min.
  6. Add the lamb with the marinade and cook for 5 min, stirring.
  7. Add the chopped tomatoes, purée and 150 ml of water.
  8. Bring to a boil and simmer, uncovered, for 1 hour, stirring occasionally.
  9. The liquid should reduce to a thick sauce, so adjust the heat or add a little water whilst simmering.


  1. Serve with rice.
The preparation stage
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The finished meal