Alive and Cooking

Lamb Rogan Josh

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500 g roast lamb, roughly chopped
6 small cloves garlic
½ tsp. fennel seeds
3 cloves
2 bay leaves
1 tbsp. ground cardamom
½ tbsp. cinnamon powder
1 tbsp. ground ginger
1 tbsp. ground cumin
1 tbsp. ground coriander
½ tbsp. chilli powder
1 tbsp. garam masala
4 heaps tbsp. natural yoghurt
750 ml water
Extra virgin olive oil


In a mortar and pestle, crush the garlic, fennel, cloves and bay leaves until it forms a paste.

In a bowl, combine the remaining spices with the yoghurt. Add a splash of oil and stir. Combine the paste with the spiced yoghurt and mix thoroughly.

In a medium-sized pan with a generous splash of oil, add the spiced yoghurt mixture and cook until bubbling. Tumble in the lamb, pour in the water, bring to the boil and simmer for 20-25 mins.

Serves 3 - 4

Lamb Rogan Josh