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Spicy Lamb Rogan Josh

Spicy, Fragrant Indian Lamb Curry
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Cuisine: Indian
Servings: 4


  • 1 tbsp solid butter ghee or 3 tbsp vegetable oil
  • 1 onion finely chopped
  • 1 sprig curry leaf
  • 2 tspn ginger/garlic paste
  • 600 grams lamb I used lamb off the bone, cut into cubes
  • 1 4cm piece piece cinnamon
  • 2 elachie/cardamom pods
  • 1 star aniseed
  • 1 tspn ground cumin
  • 2 tspn ground coriander
  • 1 tspn ground fennel/soomph
  • 2 bay leaf
  • 1 black elachie
  • 1 tbsp masala (optional, you can add more kashmiri chilli powder instead)
  • 2 tspn Kashmiri chilli powder
  • 1 tspn garam masala
  • 1/2 tspn turmeric
  • 2 roma tomatoes blanched and grated/blended
  • 3 tbsp fresh cream optional
  • 2 tbsp plain yogurt
  • salt to taste
  • 1 cup warm water


  • Heat the butter ghee on low to medium heat. Add the cinnamon stick, star aniseed, black elachie, bay leaf and elachie/cardamom and fry until fragrant
  • Add onion and curry leaf and sauté until onion is slightly brown
  • 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 and turmeric. Add the masala and chilli powder. Mix it all well and sauté for at least 5 minutes with the lid open
  • Add the tomatoes and yogurt. Season with salt. Turn down the heat to a low setting and allow the curry to simmer for at least 45 minutes or until lamb is soft and tender
  • Once the curry starts drying up, add a cup of water and allow it to cook until the gravy is thick and lamb is cooked
  • Add fresh cream if you wish. Garnish with coriander and serve hot
    Easy fragrant Lamb Rogan Josh