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Spicy Lamb Rogan Josh

Servings: 4


  • 1 tbsp butter ghee or vegetable oil
  • 2 onion finely chopped
  • 1 sprig curry leaf
  • 2 tspn ginger/garlic paste
  • 700 grams lamb I used lamb off the bone, cut into cubes
  • 1 4cm piece piece cinnamon
  • 3 elachie/cardamom pods
  • 1 star aniseed
  • 2 cloves
  • 2 tspn cumin seeds
  • 2 tspn coriander seeds
  • 1 tspn fennel/soomph
  • 1 tbsp masala
  • 1 tbsp Kashmiri chilli powder
  • 1 tspn garam masala
  • 1/2 tspn turmeric
  • 50 gram tomato paste
  • 3 tbsp fresh cream optional
  • 1/4 cup/60ml plain yogurt
  • pinch of sugar
  • salt to taste


  • Roast the cumin, coriander, cinnamon stick, elachie, star aniseed, cloves until fragrant. Remove from heat, cool and grind into a fine powder
  • Heat the butter ghee and saute onion and curry leaf.
  • Once onion is translucent add the ginger/garlic paste and fry for a minute
  • Add the cubes of lamb and mix in the ground spices. Add the masala and chilli powder. Mix it all well and saute for a minute or two.
  • Add the tomato paste and yogurt. Season with salt. Add a pinch of sugar if the tomato paste is too acidic. If you feel the lamb is drying up too quickly you can add about a 1/4 cup of water or slightly more if required.
  • Turn the heat down to a low settiing and allow curry to simmer for at least 40 minutes. The lamb should be tender and succulent. Add the garam masala
  • Add fresh cream if you wish and serve hot