Lamb Rogan Josh & Raita

Lucas Parsons
Cook time 2.5 hours
Servings 4


Lamb Rogan Josh
1kg Lamb Shoulder – Deboned and Cubed
8 Cloves
6 Cardomom Pods – Cracked
1 Cassia Bark or Cinnamon Stick
1tsp Fennel Seeds
5 Dried Chillies
5 Red Onions – Sliced
3tbs Ghee or Vegetable Oil
1tbs Ginger – Crushed
4 Garlic Cloves – Crushed
1tsp Turmeric Powder
2tbs Ground Coriander
4 Small Fresh Chillies – Chopped and Crushed
2 Tomatoes – Diced
1tbls Tomato Paste
½ cup Water
1tbs Vinegar
1 cup Fresh Coriander Leaves

200g Plain Yoghurt
½ Lebanese Cucumber – Diced<
1 Handful of Mint Leaves – Finely Chopped
Salt and Pepper to taste

Lamb Rogan Josh & Raita


Lamb Rogan Josh

Heat a large heavy based pot with Ghee or Oil until almost smokey

Place all the whole spices and dried chillies into pot and cook for 30-40 seconds

Add onion and a pinch of salt and caramelise.

Add ginger, garlic and ground spices, then stir in crushed chillies, tomatoes and tomato paste, cook for 1 minute.

Add lamb and stir until the lamb is totally coated with the spices.

Add water and salt to taste and reduce heat to low, cover and cook for 2.5 hours until tender.

Once lamb is cooked add the vinegar, check for seasoning, sprinkle chopped coriander and serve with Raita.


Place all ingredients into a bowl and mix well, set aside in fridge.