Lamb Rogan Josh

Manju Mahli's lamb curry is bursting with flavours of cassia and cardamom
By Manju Malhi
Lamb Rogan Josh
  • Rating:
  • Serves: 2-3
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 3 tbsp vegetable oil
  • 2 cm piece cassia bark, or cinnamon stick
  • 2 bay leaves
  • green cardamom
  • 2 cloves garlic, finely chopped
  • 2 onions, finely chopped
  • 1 tbsp butter
  • 1/4 tsp turmeric
  • 1/4 tsp chilli powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp tomato purée
  • 250 g lamb chops, or stewing lamb, diced
  • 1/4 tsp salt
  • 1 pinches garam masala
  • 1 tsp lemon juice


1. Heat the oil in a heavy-based pan. Tip in the cassia bark, bay leaves and cardamoms. When they sizzle (make sure they don't burn) add the garlic and the onions followed by the butter and fry until the onions are nicely caramelized. This should take about 10 minutes. It may be longer if you're frying more onions.

2. Add the turmeric, chilli powder, cumin and coriander and mix for about 30 seconds. Stir in the tomato puree and mix. Add the lamb and fry for 5 to 7 minutes until it changes colour or becomes opaque. Pour in 400ml of just boiled water, cover and simmer on a low heat for 40 minutes until the meat is tender.

3. Remove the lid and add the salt and the garam masala. Stir in the lemon juice. If you want to make the sauce thicker, cook the curry further. If you want more sauce, add an extra 200ml of water. The oil should rise to the top of the saucepan which means the curry is ready.

4. Just before serving you could garnish it with washed and chopped coriander leaves (if you're freezing or serving the next day, don't add the leaves).

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