Lamb Rogan Josh Curry Recipe

Photo Credit : James Vreeland

Lamb Rogan Josh Curry Recipe

(serves 4)

2 tablespoons sunflower oil
625g (1 1/4lb) boneless lamb cut into chunks
2 onions, sliced
3 crushed garlic cloves
2 teaspoons finely grated fresh root ginger
2 cinnamon sticks
6 green cardamom pods
4 tablespoons medium curry paste
400g canned chopped tomatoes
6 tablespoons tomato puree
1 teaspoon sugar
400ml (14fl oz) lamb stock
chopped fresh coriander to garnish


1. Heat half the oil in a large casserole dish and cook the lamb in small batches for 3-4 minutes until browned, then remove and set aside.

2. Add the remaining oil to the dish and add the onions. Cook for around 12 minutes over a medium heat stirring often until they are soft and lightly browned.

3. Add the garlic, cinnamon, ginger and cardamom pods, stir fry for 2 minutes and then add the curry paste and lamb. Stir fry again for 3 minutes then stir in the tomatoes, tomato puree, sugar and lamb stock.

4. Reduce the heat, cover the dish and simmer very gently for around 2 – 2 1/2 hrs or until the lamb is nice and tender.

5. Remove from the heat and serve garnished with chopped fresh coriander if you desire.

Thank you to Sunil Vijayakar for this recipe.

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