Rogan Josh

International Cuisine, Lamb


Click here for a video tutorial



INGREDIENTS x 10 serves

120ml (¼ cup) vegetable oil 750ml
6 bay leaves 20
4 tsp cloves 240 gm
6 brown cardamom pods 20
1 tbsp green cardamom pods 200 gm
2 piece of cassia bark 12
2 tsp fennel seeds 2 TBsp
8 small dried chillies 20
2 kg red onions, sliced 6 kg
1 tbsp crushed ginger 240 gm
1 tbsp crushed garlic 240 gm
2 tsp turmeric 120 gm
2 tsp chilli powder 120 gm
6 tsp ground coriander 360 gm
2 tbsp crushed fresh chilli 240 gm
4 tomatoes, chopped 2.4 kg
2 tbsp tomato puree 500 gm
2 kg cubed lamb (from a leg or shoulder) 12 kg
5 tbsp chopped coriander leaves
300 ml Yoghurt 1.6 l
2 tbsp Almonds 240 gm
½ tsp garam Masala 1 Tbsp


INGREDIENTS x 90 serves
750ml vegetable oil
20 bay leaves
240 gm cloves
20 brown cardamom pods
200 gm green cardamom pods
12 piece of cassia bark
2 TBsp fennel seeds
20 small dried chillies
6 kg red onions, sliced
240 gm crushed ginger
240 gm crushed garlic
120 gm turmeric
120 gm chilli powder
360 gm ground coriander
240 gm crushed fresh chilli
2.4 kg tomatoes, chopped
500 gm tomato puree
12 kg cubed lamb (from a leg or shoulder)
5 tbsp chopped coriander leaves
1.6 l Yoghurt
240 gm Almonds
1 Tbsp garam Masala



Click here for a video tutorial

  1. Heat the oil in a large, heavy-based saucepan until almost smoking. Add the bay leaves, cloves, brown and green cardamom pods, cassia, fennel seeds and dried chillies and cook until sizzling. (The brown cardamom is the most fun – it always explodes and all its flavours go into the oil.) Add the onion and ½ tsp of salt and fry until the onion is brown and sweet.
  2. Stir in the crushed ginger and garlic and then the turmeric, chilli powder and ground coriander. Stir in the crushed fresh chilli and add a little water to stop the spices from burning. Add the tomato, tomato puree and a good pinch of salt and stir well to combine. Add the Yoghurt, Turn the heat up to high and add the lamb, searing all over and coating in the flavours. Add a little more water. Cover with a lid and cook for 35–40 minutes. then add to the pan with the garam masala, ground almonds and some black pepper.
  3. Remove from the heat and add the chopped coriander. Garnish with tomato wedges and coriander sprigs.