Recipe for spicy Lamb Rogan Josh curry – serve with homemade Naan bread


2 tablespoons cardamom pods
1 tablespoon coriander seeds
2 teaspoons paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cloves
20 ml olive oil
1 kg lamb knuckles
3 tablespoons butter
1 onion finely chopped
1 tablespoon grated ginger
8 cloves garlic minced
4 bird eye chilli finely chopped
2 cans chopped and peeled tomatoes
1 cup beef/lamb stock
6 tablespoons plain yoghurt
1 cinnamon stick

Naan Bread:
5 gr instant yeast
1 tablespoon sugar
1/2 cup hot water
3/4 cup warm milk
1 cup plain yoghurt
4 cups flour
pinch salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
flour for dusting
melted butter to cook naan bread

How to
First off, heat a saucepan and dry roast the cardamom, coriander, paprika, turmeric and cloves.

As the spices heat up, it gives off a beautiful aroma. Remove from pan and transfer to a pestle and mortar.

Next, heat the olive oil until very hot and brown the lamb knuckles. Remove the meat from the pan.

Heat the butter in the same pan, and saute the onion, ginger, garlic and chillies.

While that is happening, in the pestle and mortar, grind the spices and add them to the sauteed ingredients.

Add the tomato cans, stock and yoghurt and simmer for 5 minutes.

Transfer your rogan josh gravy to a food processor and blend.

I like to sieve this blended sauce to get rid of all the hard pieces from the spices and it ensures a silky smooth gravy.

Return the sauce to the pan, add the browned meat and cinnamon stick and leave to cook on low heat for 2 – 3 hours, stirring every now and then.

Naan Bread:
For the naan bread, (while your meat is simmering) combine the instant yeast with sugar and hot water. Leave until frothy.

Add the warm milk and yoghurt. Mix.

Combine the dry ingredients in a mixing bowl (flour, salt, baking powder and baking soda) and then add the frothy yeast mix to the dry ingredients, mixing through and kneading the dough until combined and sticky.

You should, however, be able to form the dough into a ball easily. Cover with cling wrap and leave for about 1 hour.

After this time, roll the dough into small balls using flour to dust the surface of your workspace.

Flatten or roll the dough into a thin disk, dub with melted butter and transfer to a cast-iron skillet/pan on medium heat.

Be sure to use a lid while the naan bread cooks, you will see small bubbles showing on the top side of the bread.

Dab the other side with butter and turn it over – covering the pan/pot with a lid while cooking. It takes about a minute or two on each side.

Serve your Lamb Rogan Josh with yoghurt and fresh coriander – and perfectly cooked naan bread for a delicious comforting feast.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.