Roganjosh. (Mild-medium)


50 gms oil

100 gms finely chopped onion

5 small ground cardamoms; tsp ground turmeric; 1 tsp chilli powder; 1 tsp ground cumin;

1 tsp paprika; 1 tsp ground coriander.

150 ml natural yoghurt

100 gms (tinned) chopped tomatoes

500 gms diced lamb.

For the Masala

15 gms fresh ginger root (grated)

6-7 peeled cloves of garlic

1 blade Mace

Under a tsp ground nutmeg

4 cloves

1 tblspn poppy seeds

12 peppercorns

50 gms almonds

2 large cardamoms

Pinch of saffron (optional)

Make the paste first.

Grind the ginger, garlic, mace, nutmeg, cloves, poppy seeds, peppercorns, almonds, large cardamoms, & saffron with a little water to make a fine paste.


Heat the oil in a pan and gently fry onions until light brown.

Add the small ground green cardamoms and stir in the Masala paste.

Gently fry for 2 mins. Do not burn.

Add the turmeric, chilli powder; cumin; paprika; and coriander, and fry for a further 1-2 mins.

Stir in the yoghurt and the chopped tomatoes, Lamb and pinch of salt.

Stir Well.

Cook over a gentle heat for approx. 40-50 mins.

Add a little water if needed.

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