Rogan Josh Curry

40 mins

4 People



500g Lamb, cubed
1 tbsp Coriander Seeds
1 tsp Poppy Seeds
1 tsp Cumin Seeds
4 Black Peppercorns
4 Cloves
1 in Cinnamon Stick
1 tsp Black Cardomom Seeds
1 tbsp Shredded Coconut
1 tbsp Ground Almond
1/2 tsp Ground Mace
1/2 tsp Grated Nutmeg
75 ml Vegetable Oil
1 tsp Onion Seeds
1 Onion, finely chopped
4 Cloves Garlic, crushed
1 in Ginger, finely chopped
3 Bay Leaves
1/2 tsp Ground Red Chilli
1/2 tsp Ground Turmeric
225g Canned Tomatoes
2/3 cup Natural Yoghurt
1 cup Water
  Salt, to taste


  1. Heat a frying pan and fry the coriander, cumin and poppy seeds, the cloves, peppercorns, cinnamon and cardamom until golden. Cool then grind to a powder. Heat a pan and fry the coconut, almonds, mace and nutmeg until lightly browned.
  2. Heat the oil in a heavy based pan and fry the onion seeds for 30 seconds. Add the onion, garlic, ginger and bay leaves and fry until golden brown.
  3. Stir in the lamb and fry for 5 minutes. Stir in the roaster spices, the chilli, turmeric and salt then add the tomatoes and cook until all the liquid has been absorbed and the oil appears on the surface.
  4. Add the yoghurt and cook until all the liquid has been absorbed. Add the water, bring to the boil. Cover and cook over a low heat for 10 minutes, until the meat is tender.