In Association with

Roghan Josh


1 lb. Meat (Lamb)
4 oz. Onions
1/2 oz. Ginger
10 cloves of Garlic
3 Red Chillies
1/2 teaspoon Chilli Powder
1/2 teaspoon Turmeric
1 teaspoon Poppy Seeds
1 tablespoon Coriander Seeds
1/4 pt. Water
2 Black Cardamoms
1 teaspoon Cumin Seeds
6 Cloves
12 Peppercorns
1/2 oz. Desiccated Coconut
1/2 oz. Almonds
1/4 pt. yoghurt
5 Green Cardamoms
2 teaspoons Salt
A little Nutmeg
A little Javatri (Mace)
2 tablespoons Tomato Puree
1 teaspoon Garam masala
3 oz. Oil
Fresh Coriander Leaves


  1. Fry meat in a little oil until brown.
  2. Cook poppy seeds, cumin seeds. almonds. black cardamoms, peppercorns, cloves, nutmeg, mace, coriander seeds and coconut in a dry frying pan for 1 to 2 minutes.
  3. Grind ginger, garlic, the roasted ingredients and chillies into a fine paste.
  4. Heat oil. Add crushed green cardamoms and grated onions and fry until brown.
  5. Add chilli powder, turmeric, above made spice paste and fry for 2 minutes.
  6. Beat in yoghurt.
  7. Add tomato puree and cook for 3 minutes.
  8. Add meat and salt. Fry until you see oil.
  9. Add water and cook until meat is tender.
  10. Add garam masala and coriander leaves and cook for 2 minutes.

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