Lots of ingredients but so worth it.


  • 450 g loin of lamb (remove all fat and cut into small cubes)
  • 1 medium onion (finely sliced)
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 red chilli (finely chopped)
  • 2 cardamom pods (finely chopped)
  • thumb sized piece of fresh ginger (finely sliced)
  • 1 tsp ground coriander
  • 0.25 tsp ground cinnamon
  • 3 tsp garam masala
  • 1 tblsp tomato purée
  • 200 g chopped tinned tomatoes
  • 1 small bunch fresh chives,(finely chopped)
  • salt and black pepper
  • for the naan bread:
  • 1 large plain naan bread
  • 30 g butter
  • 2 cloves garlic (crushed and roughly chopped)
  • 1 small bunch flat leaf parsley (chopped)
  • for the raita:
  • 1 small cucumber (quartered, de-seeded and finely chopped)
  • 100 ml natural yoghurt
  • small handful mint leaves (finely chopped)
  • salt to season


  • In one pan gently fry the onions and half of the chopped chilli.
  • Fry the lamb in a pan on a medium heat for 4-5 minutes.
  • Meanwhile to a hot wok add some oil and the cumin seeds, cook for 30 seconds.
  • Add the lamb to this wok along with turmeric, ginger, cinnamon and chopped cardamom pods.
  • Cook for 1-2 minutes to work spices into the lamb.
  • Add the tinned tomatoes and tomato paste. Stir through for 1 minute.
  • Add the garam masala and stir through.
  • Check the seasoning and add some salt and pepper if required.
  • Add the fried onions and the rest of the chilli.
  • Check your seasoning and adjust to taste.
  • Reduce heat and simmer for 20-30 minutes (if necessary add more chopped tomato to keep the dish moist).
  • Add a little sugar and the chopped chives and cook for 5 more minutes before serving.
  • For the Naan Bread:
  • Mix garlic into butter with a fork.
  • Spread on top of the plain naan bread.
  • Sprinkle chopped parsley on top.
  • Place on a foil land baking tray and place in warm oven for 3 minutes.
  • For the Raita:
  • Quarter, de-seed and chop the cucumber.
  • Mix in a bowl with the yoghurt and mint.
  • Season to taste with salt.
  • Serve the Rogan Josh with garlic naan and raita as accompaniments.

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