Lamb Rogan Josh


  • 80ml vegetable oil
  • 1 medium onion, chopped
  • 2tbsp fresh ginger, chopped
  • 2tbsp garlic, chopped
  • 1tsp ground cumin
  • 1tsp ground turmeric
  • 1tsp red chilli powder
  • salt to taste
  • 560g boneless lamb, cut into chunks
  • 650g plum tomatoes, peeled
  • 2tbsp ground almonds
  • 350ml single cream
  • 30ml coconut cream
  • 1 tomato, sliced
  • for the stock
  • 5 green lychees
  • 5 black lychees
  • 4 x 2-3cm cinnamon sticks
  • 5 cloves
  • 250ml water


First make the stock. Place the lychees, cinnamon sticks, cloves and water in a pan. Bring it to the boil and simmer on low heat for 20 minutes.

Heat the oil in a pan, over medium-high heat, add the onion and sauté until golden brown. Add the fresh ginger, garlic, ground cumin, ground turmeric, red chilli powder and salt and stir-fry for 3-4 minutes.

Now add the lamb and stir-fry for 15 minutes. Next add the plum tomatoes and blend well before lowly adding the stock while stirring well.

Cover the pan and simmer for another 15-20 minutes or until the meat is tender.

Stir in ground almonds, cream and coconut cream and simmer for a further 5 minutes.

Serve hot, garnished with the sliced tomato and a little extra cream.