Lamb Rogan Josh

lamb rogan josh


500g lean, boneless lamb cubes
4 tbsp oil
3 dry bay leaves
3 green cardamom pods
600ml thick beaten yogurt
2 tsp ginger purée
2 tsp ground garam masala
1 tsp red chilli powder
1 tsp fennel seeds (ground)
4 tbsp finely ground almonds
Salt to taste (about 3/4 tsp)


  • 1. Heat the oil in a heavy bottomed pan. Add the bay leaves, cardamom and lamb.
  • 2. Fry on medium-high heat until brown.
  • 3. Make a mixture of the yogurt, ginger purée, ground garam masala, red chilli powder, ground fennel seeds and salt.
  • 4. Add this mixture to the lamb and continue to sauté on low heat.
  • 5. Bring to a boil. Cover and cook the lamb in its own steam for 30mins until tender.
  • 6. Stir in the ground almonds. Mix well and simmer for another 10 mins


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01423 871767
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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019