Special Lamb Rogan Josh

Special Lamb Rogan Josh

I cannot take all the credit for this dish, it’s my husband’s inspiration. This isnt your average restaurant offering. Rogan Josh originates from the Moghal cuisine and more recently a dish associated with the area of Kashmir. The notes of black cardamon and the earthy beetroot make this an unique dish fit for any occasion.

*tip* I used KTC brand packet fried onions and for the beetroot juice I blitzed 1 large beetroot with some water and passed through a sieve.

Ingredients (serves 6-8)

  • 150ml mustard oil
  • 1kg lamb shoulder cut into cubes
  • 3 sliced medium white or pink onions
  • 2.5 tablespoons of garlic & ginger paste
  • 300ml Passata
  • 2 black cardamom
  • 6 green cardamom
  • 4 cloves
  • 8 peppercorns
  • 5cm stick cinnamon
  • 2 bay leaves
  • 2 large dried kashmiri chillies
  • 1 tsp turmeric
  • 2 tbsp coriander powder
  • 1 tsp ground cumin powder
  • garam masala
  • 60 grams of ready packet fried onions
  • 3 tablespoons of yogurt
  • 200mls beetroot juice


  1. Gently heat mustard oil and add the black/green cardamon, cinnamon, peppercorns and cloves
  2. Add the sliced onion till brown, then add garlic and ginger paste.
  3. Place in lamb and fry until meat is sealed
  4. Add the Kashmiri chilli, coriander, cumin, turmeric powders and leave to cook out till the oil seperates
  5. Add the pasatta and let bubble, then add fresh boiled water, enough to cover the meat. Bring to the boil and simmer on a low heat
  6. Periodically check meat and stir but should be tender after 1.5 hours
  7. Remove the meat and as many of the whole spices as you can
  8. Blend the sauce with a hand blender or food processor
  9. Add back into the pan and add the onions and yogurt and bring heat back up to a simmer
  10. Add meat back into the masala and beetroot juice and simmer for 5-10 minutes
  11. Garnish with fresh chopped coriander and a final sprinkling of garam masala.

Serve with fresh hot naan or pilau rice

11 Replies to “Special Lamb Rogan Josh”

  1. Yummmm! Rogan Josh is one of my all time favs! I love the way you explain the dish before giving the recipe, like a pro! Keep it up!!… im waiting for the St Clements cake recipe šŸ˜‰

  2. Can you substitute red or green chilies for the Kashmiri ones? Iā€™m not sure those are available in our area. And do you cook the spices in oil whole or crushed? šŸ™‚ This looks so yummy! Iā€™m going to share this recipe with my father. He loves Rogan Josh! šŸ™‚

    1. You could roast a little mild red chilli powder for the same kind of depth of the Kashmiri chilli. They are a dry chilli and I know Amazon sell them! You could also use green but i would add in at the end after you have blended so you get there fresh flavour and not lots of burn šŸ™‚ good luck make sure to post pics on here the Facebook page if you make anything šŸ™‚

  3. Never knew beet juice will also go into the making of this rogan josh…..will try this recipe soon…thank you for sharing….wish I could see the clear pic of the recipe…it is hidden under title…

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