Lamb Rogan Josh

Lamb Rogan Josh

Lamb Rogan Josh

PRODUCT USED: Saha Chana Masala Base™

ATTRIBUTES: Comfort food, adaptable to slow cookers or insta pots, lunch, dinner 

PREP TIME: 10-15 minutes; COOKING TIME: 90-105 minutes

SERVES - 4-6



  • 1 medium onion, sliced
  • 2 tbsp (30 ml) oil
  • 2 tbsp (30 ml) paprika
  • 1 tsp (10m) turmeric 
  • 1 bay leaf, dried
  • 1 stick cinnamon, whole
  • 1 cup (250 ml) Saha Chana Masala Base™
  • 2  cups (500 ml) chicken stock or water
  • 1 1/2 lbs (750 g) lamb shoulder, cubed
  • 1 large tomato, diced
  • 2 tbsp (30 ml) plain yogurt  
  • 1/4 cup (60 ml) cilantro, coarsely chopped 


  1. Season the lamb with salt and pepper. In a large pot or dutch oven, heat the oil over medium high heat and add the cubed lamb. Brown the lamb, turning when each side has become golden brown for 4-5 minutes, or until browned on all sides.
  2. Remove the lamb from the pot and set aside. Lower the heat to medium and add the sliced onion. Cook for 5-7 minutes stirring frequently, or until the onions have begun to turn golden brown.
  3. Reduce the heat to low and add the paprika and turmeric. Stir until well combined and continue to cook for a further 1-2 minutes, or until fragrant.
  4. Add in the Saha Chana Masala Base™ and the chicken stock and stir until well combined. Add in the browned lamb, bay leaf and cinnamon stick and increase the heat to high. Bring the mixture to a boil and then reduce the heat to low.
  5. Cover the pot and simmer for 75-90 minutes, or until the lamb is tender.
  6. Remove the cover and add the diced tomato. Continue to simmer for a further 10-15 minutes, or until the liquid has reduced and thickened slightly.
  7. Remove the pot from the heat and discard the cinnamon stick and bay leaf. Then add half the the chopped cilantro and the yogurt and stir until well combined.
  8. Sprinkle the remaining cilantro on top of the curry and serve with basmati rice and/or naan.


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