Rogan josh

This easy to make curry is packed full of spicy flavours.


Prep Time: 20 minutes

Cook Time: 2 hours 30 minutes

Serves: Serves 6

Cuisine: Indian


  • Chilies, red 4
  • Red onion 4 Large
  • Ginger 5 cm
  • Garlic cloves 8
  • Ground turmeric 1 Tsp
  • Black pepper 1 Tsp
  • Natural yoghurt 4 Tbsp
  • Lamb shoulder 1 Kg
  • Capsicum, red 2
  • Coriander, fresh 20 grams
  • Cloves 3
  • Cinnamon stick 1
  • Cumin seeds 1 Tsp
  • Coriander seeds 1 Tbsp
  • Paprika 2 Tsp
  • Tinned tomatoes 1 Tin


  1. Preheat the oven to 170 degrees celsius.
  2. Peel and grate the garlic and ginger then place in a bowl. Add the peppercorns, yoghurt and turmeric then mix all the ingredients together.
  3. Cut the lamb into chunks (if required), add the lamb into the bowl with the ingredients and mix together. 
  4. Chop the onion into large chunks along with the pepper and chilli. Place them in a mixing bowl along with coriander and mix well.
  5. Add the cloves along with the cumin, cinnamon, paprika, coriander seeds and dried chillis. Fry for a few minutes then add the onion and pepper mixture and fry for a further 10 minutes. 
  6. Add the tomatoes along with 200ml water and the lamb. 
  7. Stir well and leave to simmer for 2 hours.
  8. Divide into bowls and serve with rice, bread and yoghurt.
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