Home » WESTERN » LAMB » Rogan Josh Lamb Leg

Rogan Josh Lamb Leg

For Lamb


lamb leg with bone 
onions 4 pc
red chilli 1 pc
garlic 5 cloves
ginger 1 pc
tomatoes 4 pc
tomato puree 1 tbsp
water 1.5 L

Coating Spice Mix

curry powder 1 tbsp
turmeric 1.5 tsp
ground cumin 1 tbsp
ground cinnamon 1 tsp
garam masala 1 tbsp

Whole Spice

bay leaves 3 pc
cinnamon stick 1 pc
cardamom pods 5 pc
star anise 1 pc
fennel seeds 1 tsp
coriander seeds 1 .5 tsp
cumin seeds 1.5 tsp


natural yoghurt 3 tbsp
fresh coriander 1 handful


  • Make a few shallow holes in lamb then rub with a bit of oil

  • Coat with spice mix set aside for 30 mins 

  • Preheat oven to 150c 

  • Heat a little oil in a large deep roasting tin/pan

  • Brown the lamb in the hot oil then remove

  • Chop onion, tomato, coriander and chilli

  • Brown onions with whole spices

  • Add garlic, ginger, tomatoes, tomato puree and chilli cook out for 10 mins on high 

  • Return the lamb and cover with water

  • Cover tightly with tin foil and cook in the oven for minimum 5 hours 

  • Remove lamb from the mix and reduce sauce by half  

  • Remove cinnamon stick and star anise then blend until smooth 

  • Stir in yoghurt and coriander then season to taste

  • Serve with basmati rice/naan bread


  • Browning: flavor and color 
  • Braising: combination of dry and wet heat slowly cook tough cut to tender in a covered pot with a small amount of liquid over low heat


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Rogan Josh: an Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce

credit to chefthombateman

Notify of
Inline Feedbacks
View all comments
Scroll to Top