Lamb Rogan Josh

Print Friendly, PDF & Email

A classic Indian staple with lamb as the star. This lamb rogan josh from Rick Stein brings together Kashmiri chillies, garam masala and green cardamom pods.

From the book

Rick Stein’s India by Rick Stein


5cm pieceof cinnamon stick
3dried Kashmiri chillies, torn into pieces
6green cardamom pods, lightly bruised with a rolling pin
1large onion, chopped
15g / 3 clovesgarlic, finely crushed
15g / 3cmginger, finely grated
2 tbspKashmiri chilli powder
1 tbspground coriander
1 tbspground cumin
2 tspturmeric
¼ tspground mace
1 tspgaram masala, plus 1 tsp extra to finish
1 tsptoasted ground fennel seeds, plus ¼ tsp extra to finish
4 tbsptomato purée
750gboneless lamb shoulder, trimmed of excess fat, cut into 3cm cubes
1 tspsalt
125gnatural yogurt
50mldouble cream
A handfulof coriander leaves, roughly chopped, to finish


Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until softened and golden. Stir in the garlic and ginger, fry for 1 minute, then add the ground spices (reserving the extra garam masala and ground fennel) and fry for 30 seconds.

Stir in the tomato puree, then add the lamb and salt and stir to make sure the lamb is well coated in the other ingredients. Pour in the water, bring to a simmer, then cover the pan, reduce the heat to low and simmer gently for 1 hour or until the lamb is tender. Stir in the yoghurt and cream, then season with the extra garam masala and ground fennel. Scatter with the fresh coriander and serve.

Leave a Comment

Your email address will not be published. Required fields are marked *