Spicy Rogan Josh served with a Mint Mayonnaise and Yellow Rice

Serves: 4
Cooking and Prep Time: 120 MIN


  • Spicy Rogan Josh:
  • 1kg lamb shoulder, cubed
  • 2 red onions, sliced
  • 1 tsp. garlic
  • ½ tsp. ginger
  • 2 cups chicken stock
  • 1 Tbsp. paprika
  • 1 Tbsp. cayenne pepper
  • 2 tsp. turmeric
  • 1 can tomato puree
  • 1 tsp. garlic, crushed
  • 1 tsp. cinnamon
  • 2 bay leaves
  • 1 cup Greek yoghurt
  • 2 Tbsp. olive oil
  • For the yellow rice:
  • ½ tsp cumin
  • 2 cups Tastic Basmati Rice
  • 4 cups water
  • 2 Tbsp. butter
  • For the mint mayonnaise:
  • 1 cup Crosse & Blackwell Salad Cream
  • 40g fresh mint
  • Salt and pepper to taste

Preparation method

1. For the Rogan Josh: In a large pot, season and fry the lamb cubes on a high heat until browned. Remove the lamb from the pot and place aside.
2. In the same pot, add oil and fry the onions until browned. Then add the ginger, garlic, paprika, cayenne pepper, cinnamon, half the turmeric and bay leaves. Cook for 2 minutes.
3. Add the tomato puree and the yoghurt and chicken stock.
4. Simmer then add the lamb and cover partially with the lid. Leave to simmer for about an hour while the lamb becomes soft and tender.
5. Season with salt and pepper and remove the bay leaves.
6. For the rice: to a medium sized pot, add the cumin, turmeric and butter. Allow to melt on a low heat.
7. Add the Tastic Basmati Rice and mix the spices through. Once coated, add the water and raise the temperature to a high heat. Allow to boil for 5 minutes, then reduce the heat to a low simmer, cover and leave until all the moisture has been absorbed by the rice. Season to taste.
8. For the Mayonnaise: chop the mint up finely and add to the Crosse & Blackwell Salad Cream, mix through and serve as a side or on top of the Rogan Josh.

Serving Suggestion

For the best results, cook the Rogan Josh slowly. This will allow the flavours to really develop and the lamb to become soft and tender.

Products used