Lamb Rogan Josh Curry

Free-range lamb slow-cooked in a spicy and aromatic tomato-based curry sauce is tender and delicious. Serve with rice and naan and garnish with yoghurt and coriander.


  • Prep Time: 15 minutes
  • Cook time: 2 hours 30 minutes
  • Serves: 4 people


  • 450g lean free-range lamb shoulder or leg, cut into 2.5cm cubes
  • 2 tablespoons oil
  • 2 medium onions, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
  • 1 cinnamon stick
  • 1 teaspoon chilli powder
  • 1 tablespoon ground coriander
  • 2 teaspoon Garam Masala
  • 1 teaspoon ground turmeric
  • 1 x 400g can chopped tomatoes
  • 2 tablespoons tomato purée
  • 450ml good, hot lamb stock
  • 6 small new potatoes, halved
  • 100g cauliflower florets
  • Natural yogurt, to garnish
  • Freshly chopped coriander leaves, to garnish

Thanks to Simply Beef & Lamb, for sharing this recipe with us.


  1. Heat half the oil in a large non-stick pan and brown the lamb in batches for 3-4 minutes. Spoon into a 1.2L heatproof casserole dish.
  2. Add the remaining oil to the same pan and cook the onion, garlic, ginger and spices for 3-4 minutes or until soft and golden. Spoon into the casserole dish.
  3. Add the tomatoes, tomato purée and stock. Bring to the boil, reduce the heat, cover and cook for 2 hours or until the lamb is tender, stirring occasionally. Season if required.
  4. Add the vegetables, cover and continue to cook for a further 30 minutes.
  5. Remove from the heat, discard the cinnamon stick and garnish with the yogurt and coriander.
  6. Serve with basmati rice and a selection of Indian relishes and poppadoms or naan bread.

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