Lamb Rogan Josh with Spekko Brown Basmati Rice

Lamb Rogan Josh with Spekko Brown Basmati Rice

Contact info

This is a classic north Indian lamb dish. Here is the fool proof recipe for preparing this delicious curry.


1.2kg leg of lamb or lamb knuckles
50ml oil
2 cinnamon sticks, each 2.5 inches long
1 large bay leaf
2 onion, finely sliced
15ml ginger paste
15ml garlic paste
25ml red chilli powder
10ml ground coriander
5ml ground cumin
5ml garam masala
2,5ml turmeric powder
salt to taste
2 tomato, blanched and chopped
62,5ml fresh cream
fresh coriander to garnish

Here’s how

Heat oil in a pot. Throw in the cinnamon sticks and bay leaves. Fry the whole spices for a few seconds until fragrant. Add brown onion paste and stir. Add ginger and garlic paste and stir. Add all ground spices. Add lamb and coat in the spice paste mixture. Remove from heat if while you do this. Return to heat. Add salt and continue stirring the meat to ensure that the spices and lamb do not stick to the pot or burn.

When the mixture does begin to stick, add a little boiling water and allow to simmer for about 30 – 45 minutes. Make a space in the centre of the pot and add tomatoes. Once the tomatoes are cooked down into a thick pulp, add fresh cream, and simmer for a minute or two. Adjust the seasoning to taste and garnish with fresh coriander. Serve with Spekko Brown Basmati Rice.

Did you like this article? Then get more of the same from our weekly newsletter delivered to your inbox for FREE!

Your email address will not be published. Required fields are marked *

More from Uncategorized: