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Member recipe

Lamb Rogan Josh with Basmati Rice

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Cooking time

Prep: 15 minutes Cook: 40 minutes

Skill level

More effort


Serves 4

A great homemade Indian meal which is far superior to a take-away.

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Lamb Rogan Josh

  • 1-2 tbsp sunflower oil
  • 750g lamb leg steaks, fat and bone removed then cut into chunks
  • 1 large onion, thickly sliced
  • 2 bay leaves
  • 3 cardamom pods
  • 3 cloves
  • 1 tbsp ground cinnamon
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 1 tsp garam masala
  • 200g natural or Greek yoghurt, full or low fat
  • 4cm piece of fresh ginger, peeled and roughly chopped
  • 5 garlic cloves, roughly chopped
  • 400g tinned tomatoes, chopped
  • 1 tbsp tomato puree
  • Coriander leaves to serve

Basmati Rice

  • 250g brown basmati rice
  • salt and pepper to season
  • a pinch of saffron threads (optional)


  1. Put 1 tbsp of the oil in a large frying pan over a high to medium heat. Season the meat with salt and pepper and brown the meat well - this is easiest if done in batches so as not to overcrowd the pan. Place cooked meat onto a separate plate.

  2. Add the second tbsp of oil to the pan and cook the onion for 6-8 mins until they start to brown. Add the bay leaves, cardamom pods, coriander, cinnamon, cumin and paprika and garam masala. Cook for a couple of minutes until they release their aromas.

  3. Blitz the yoghurt, ginger and garlic in a blender until quite smooth. Add this mix to the pan with the tinned tomatoes and tomato puree.

  4. Add the reserved lamb and let it simmer for about 10-12 mins, stirring occasionally until the sauce has thicken and meat is cooked through.

  5. Whilst the Rogan Josh is simmering, cook the Basmati rice according to the packet instructions with desired seasoning.

  6. Drain rice (if necessary), then serve with Rogan Josh and a sprinkling of coriander leaves.

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