Lamb Rogan Josh with Yellow Dhal Recipe

(3 ratings)

photo of lamb rogan josh
Serves4 with extra dhal
Preparation Time50 mins
Cooking Time1 hours 30 mins
Total Time2 hours 20 mins
Nutrition Per PortionRDA
Calories584 Kcal29%
Fat14 g20%
Saturated Fat5 g25%

This classic curry recipe is a real favourite and makes a flavoursome dish that the whole family will love. If you're in need of a change to your usual lamb recipe, give this one a try and you'll absolutely love it!



  • 2 medium onion, chopped
  • 5 garlic cloves, crushed
  • 1tsp turmeric
  • 1tsp black peppercorns, ground
  • 2tbsp natural yoghurt
  • 500g (1lb 2oz) lamb leg, cut into chunks
  • 1tbsp coriander seeds
  • 14 cardamom pods, seeds removed and the pods discarded
  • 8 cloves
  • 2tsp sunflower oil
  • 1tsp dried red chilli flakes
  • 1 large red chilli, finely chopped
  • 1 red pepper, chopped
  • 400g can chopped tomatoes
  • 2tsp garam masala

For the dhal:

  • 500g (1lb 2oz) yellow split peas
  • 400g can chopped tomatoes
  • 1 or 2 (depending on taste) fat green chillies, deseeded and chopped
  • 2.5cm (1in) piece fresh root ginger, peeled and sliced
  • 3 garlic cloves, chopped
  • 3 cloves
  • 6 curry leaves and 1 tbsp garam masala
  • 2tbsp chopped fresh coriander


  1. Using a food processor, blend the onions and garlic to make a smooth paste, remove to a large bowl and mix with the turmeric, pepper and yoghurt. Add the lamb, coating well with the yoghurt mix. Cover and set aside to marinate for at least 3 hours or overnight.
  2. Heat the oven to 170C, 150C fan, 325F, gas 3. Heat a heavy-based frying pan to medium-high and toast the coriander seeds, cardamon seeds and cloves for 30 seconds or until they become fragrant. Remove from the hot pan, crush using a pestle and mortar, and set aside.
  3. Heat the oil in a large, heavy-based casserole to medium-high, then add the chilli flakes, red chilli and red pepper. Sauté for 3 minutes then add the toasted spices. Cook for 1 minute then add the lamb, 200ml (7fl oz) water, the tomatoes and garam masala. Mix well, bring to the boil, cover and transfer to the oven. Cook for 2 hours until the lamb is tender. Season.
Top Tip for making Lamb Rogan Josh with Yellow Dhal

The dhal will keep for 3 days in the fridge. Use for a delicious soup to serve with poppadoms and a crunchy salad; just add vegetable stock until you get a soupy consistency. Or add chunchs of paneer or strips of cooked chicken to make a main course meal.