Lamb Rogan Josh

Cuisine: Indian

Prep time:

Cook time:

Serves: 4-6

As it’s starting to cool down here, we’ll be making this delicious, rich & tomatoey rogan josh to keep us warm. It is best when slow cooked in a cast iron pot, and is a great meal to make the day before eating.

  • 1kg lamb shoulder off the bone, excess fat removed and cut into roughly 5cm pieces
  • 400g plain yoghurt
  • 2 tbsp Herbie’s Rogan Josh Spice Blend
  • 3 tbsp ghee, coconut oil or vegetable oil
  • 6 brown onions, peeled and finely diced (or chopped in a food processor)
  • 6 cloves garlic, crushed
  • ¾ cup tomato paste/puree
  • ½ tsp salt
  • ½ cup fresh coriander leaves, to serve

  1. Preheat oven to 120C.
  2. Combine lamb, yoghurt and spice mix in a bowl and leave for at least 15 minutes (or up to 24hrs).
  3. Heat the ghee or oil and cook onions over medium heat for 20-30 minutes until softened and golden.
  4. Add garlic for 5 minutes, then stir in the yoghurt coated lamb plus all the marinade.
  5. Add tomato paste and salt, and bring to a simmer, while stirring.
  6. Place lid on the cooking pot and cook in the oven for 2.5-3 hours until meat is very tender. If cooking the day before, simply turn off the oven and leave the dish in overnight.
  7. Serve with fresh coriander leaves (and fresh tomatoes to garnish if desired), saffron rice and poppadoms.