For the marinade

For the sauce

  • Vegetable oil 20.0 ml
  • Green cardamon 1.0 g
  • Black cardamon 1.0 g
  • Cumin seeds 1.0 g
  • Cloves 1.0 g
  • Cinnamon sticks 2.0 g
  • Tinned tomatoes 200.0 g
  • Onions 250.0 g
  • Water 200.0 ml

For the Curry

  • Green cardamon powder 1.0 g
  • Garam masala 1.0 g
  • Coriander 10.0 g


  1. For the marinade

    • Puree the ginger and garlic in a little water then mix with the half the yoghurt, half the KNORR Patak's Rogan Josh Paste and pour over the lamb.
  2. For the sauce

    • Heat the oil to smoking point then add the spices allowing to crackle then add the onions and cook until browned lightly.
    • Add the remaining Rogan Josh paste and half the water and cook for 3-4 min. then add the remaining water then add the tomatoes and bring to a simmer for 10min.
  3. For the Curry

    • Seal the lamb in a separate pan then add to the sauce and simmer for 1-1 ½ hours or until the lamb is tender.
    • Mix into the remaining yoghurt with cardamom powder, garam masala and fresh coriander, then portion out the curry and drizzle over the yoghurt.
Chef Inspiration