Lamb Rogan Josh


This is a delicious meal! Nann, Garam Masala and Madras Curry Powder can be found a your local Indian grocery. We love the Garlic Naan! If you don't have Basmati rice, any rice will do.

Fairly cheap

Lamb Rogan Josh
Preparation time
Cooking time


For 4 Person(s)


  • 1/4 cup(s) Olive Oil
  • 2 medium Onions, thinly sliced, about 3 cups
  • 2 lb(s) Lamb, boneless, cut into 1 inch pieces
  • Koster Salt
  • 2 Tbsp(s) Ginger, minced
  • 2 Garlic Cloves, minced
  • 4 tsp(s) Madras Curry Powder
  • 1 tsp(s) Turmeric
  • 1/2 tsp(s) Cayenne Pepper
  • 2 Bay Leaves
  • 14 floz Tomato Puree
  • 1 cup(s) Yogurt, plain
  • 2 cup(s) Water
  • 1 tsp(s) Garam Masala
  • Cilantro, chopped for garnish
  • 4 Naan
  • Basmati Rice

Lamb Rogan Josh Directions

  1. In a large frying pan (preferably non-stick) heat the oil. Season the lamb with salt and cook over high heat (8 of 10), stirring occasionally, until the lamb is browned, about 12 minutes. Transfer to a plate with a slotted spoon.
  2. Add onions a cook over medium heat (5 of 10) until lightly browned, about 4 minutes.
  3. Add the ginger, garlic, curry, tumeric, cayenne and bay leaves and cook 2 minutes.
  4. Add the tomato, yogurt, and water, bring to a boil. Season with salt.
  5. Return the lamb and any juices to the pan. Cover partialy and simmer over low heat until lamb is very tender, about an hour.
  6. Stir in the Garam Masala and cook for 5 minutes. Discard the Bay Leaves.
  7. Serve with Naan over rice with a garnish of cilantro.


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