Lamb Rogan Josh Curry Lamb Rogan Josh Curry

Lamb Rogan Josh Curry

A delicious, but aromatic Indian lamb curry with cubes of lamb leg or shoulder that takes only 15 minutes minutes to prepare.

prep time
15 mins

cook time
2 hours 30 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g lean 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


  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.

Additional Recipe Information:

Nutritionals based on lean lamb shoulder cubes.  Accompaniments not included.