Lamb Rogan Josh


500g Minced Lamb

2 Medium Onions

1 Red Pepper

2 Cloves of Fresh Garlic

3cm Fresh Ginger Root

2tsp Mild Madras Curry Powder

2tsp Paprika

2tsp Ground Cinnamon

A pinch of Hot Chilli Powder

100ml Water

15g Tomato Puree

400g Chopped Tomatoes

150ml Yoghurt


1.Peel and finely chop the onion.
2.Cut the red pepper in half. Remove the seeds and pith. Cut the pepper into long strips about ½cm wide.
3.Peel and crush the garlic clove. Peel and finely grate the ginger.
4. Saute onion and fry over a low heat until the onion is soft but not brown. Stir regularly.
5.Add the ginger, garlic and red pepper and cook for a further 2–3 minutes, stirring occasionally with a wooden spoon.
6.Next, sprinkle the curry powder, chilli powder, cinnamon and paprika over the onion mixture. Cook for 1–2 minutes,
stirring all the time.
7. Add lamb and stir so that the lamb is coated in the spice mixture.
8. Continue to cook the over a medium heat, stirring occasionally, for about 5 minutes.
9.Add the tomato purée and chopped canned tomatoes. Stir well and bring to the boil.
10.Turn the heat down and leave to simmer for 30 minutes. Stir occasionally and add a little water if the mixture is too
thick or if you prefer more sauce.
11. Add the yoghurt just before serving, heat gently for 1–2 minutes but do not boil as the sauce will curdle.