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Lamb Rogan Josh

Lamb Rogan Josh

This aromatic curry is a quick weekday dinner or a showstopper Sunday lunch – the choice is yours.


1 tsp Lifestyle Food Turmeric
4 tbsp Greek yoghurt
½ tsp black pepper
500g lamb knuckle
1 fresh red chillies, de-seeded
½ tsp cardamom
1 tsp cloves
¼ tsp Lifestyle Food Cinnamon
2 tsp Lifestyle Food Coriander
1 tbsp Lifestyle Food Coconut Oil
1 tsp Lifestyle Food Paprika
2 tbsp grated ginger
4 cloves garlic crushed
1 red onion finely chopped
1 red pepper roasted
1 tin chopped tomato
1 tsp salt
¼ tin Lifestyle Food Coconut Cream


  1. Mix the turmeric, yoghurt and black pepper together to make a marinade for the lamb. Place the lamb in the yoghurt mix and toss to marinate the lamb well.
  2. Preheat your oven to 170ºC. Place the red pepper in the oven on a baking tray and roast until the skin blisters and turns brown or black. Set aside to cool, then peel and remove the blistered skin and seeds.
  3. Mix the spices together and toast in a pan, take out the spices and then fry the onion, garlic and ginger and remove from the heat.
  4. In a pan on a medium heat, add a splash of vegetable oil. Add the chopped onion, ginger and garlic. Fry until translucent.
  5. Add the meat and spices into the pan and stir in the tomato and the roasted and chopped pepper.
  6. When the curry comes to the boil add the salt, cover, turn the heat down and simmer for 45 minutes or until the lamb is soft and is falling off the bone. It should thicken and turn into a lovely gravy-like texture.
  7. Serve with basmati rice, a drizzle of coconut cream, dukkah and coriander leaves.


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