Roghan Ghosht

READY IN: 1hr 25mins
Recipe by Satyne

Taken from Margaret Fullers book of Indian Cooking. Times are approximate.

Top Review by Annacia

I've never had this before but I have seen the name Rogan Josh and I'm assuming that it the same dish with different spelling which actually has nothing to do with anything as I have never tried it by any spelling. Anyway, it was a real hit! lamb is a pretty much a non-exsistant thing here but we were given a fair bit so I was able to give this a go. The spicing was excellent and it wasn't difficult to made (always a ). I'll be making this come winter for sure as it was a bit heavy for a hot summer evening. Certainly no fault of the recipe that ZWT 8 happened in high summer. Served with brown rice and Persian Style Carrot Salad #437223 this lovely recipe made a delicious dinner.

Ingredients Nutrition


  1. Heat 2 tablespoons of the oil in a pan, add on onion and fry until golden.
  2. Add the lamb and hafl of the yoghurt, stir well, cover and simmer for 20 minutes.
  3. Meanwhile, place the garlic, ginger, chillies, coriander seeds, cumin, mint, coriander leaves and 2 to 3 tablespoons yoghurt in an electric blender or food processor and work to a paste.
  4. Heat the remaining oil in a large saucepan, add the cardamon, cloves and cinnamon and fry for 1 minute, stirring.
  5. Add the prepared paste and fry for 5 minutes, stirring constantly.
  6. Add the lamb and yoghurt mixture and salt to taste, stir well and bring to simmering point.
  7. Cover and cook for 30 minutes. Add the almonds and cook for a further 15 minutes, until the meat is tender.

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