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Photo of Lamb rogan josh by WW

Lamb rogan josh

Total Time
2 hr 10 min
20 min
1 hr 50 min
You won’t want to order takeaway once you realise how easy it is to whip up an Indian curry at home.


Lamb leg roast, raw

650 g, (900g boned) trimmed of sinew and fat, cut into 3cm pieces

Ground cumin

2 tsp

Ground coriander

2 tsp


1 tsp, ground

Brown onion

1 medium, thinly sliced


3 clove(s), crushed

Fresh ginger

1 tbs, grated

Ground paprika

2 tsp, sweet

Fresh red chilli

1 whole, thinly sliced

Canned diced tomatoes

425 g, crushed

99% fat-free, plain Greek yoghurt, unsweetened

140 g, (1/2 cup)

Cinnamon quill

1 whole

Flaked almonds

1 tbs, toasted

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C or 140°C fan-forced. Combine lamb, cumin, coriander and cardamom in a medium bowl. Lightly spray a large flameproof casserole dish with oil and heat over medium-high heat. Cook lamb, in batches, until browned, then transfer to plate. Place onion, garlic, ginger, paprika and half the chilli in same dish and cook, stirring, for 5 minutes. Return lamb to dish.
  2. Add ½ cup (125ml) water, crushed tomatoes, yoghurt and cinnamon and bring to the boil. Bake, covered, for 1 hour. Uncover and bake for another 30 minutes or until sauce thickens and lamb is tender. Remove from oven and discard cinnamon stick.
  3. Serve lamb rogan josh topped with almonds and remaining sliced chilli.


SERVING SUGGESTION: Enjoy with 2 x 85g chapatti bread, and baby spinach leaves.