Lamb Rogan Josh with Chapattis


Lamb Rogan Josh with Chapattis
Rogan Josh with Chapattis recipe, brought to you by MiNDFOOD.

Rogan Josh is an aromatic curry dish from the Kashmir region of India. Rogan means clarified butter in Persian, while Josh means hot or passionate. Here’s a simple recipe for Lamb Rogan Josh with Chapattis. Chapattis are traditional Indian flatbreads.

Lamb Rogan Josh with Chapattis

Serves 4


2 tbsp vegetable oil

1.5kg lamb shoulder, trimmed, cut into 3cm cubes

2 brown onions, finely chopped

2 garlic cloves, crushed

3cm piece ginger, peeled, finely grated

¼ cup rogan josh curry paste

250g Greek-style yoghurt

400g can chopped tomatoes

12 curry leaves, optional

1 cup mint leaves

steamed rice, to serve

natural yoghurt, to serve


1 cup plain wholemeal flour

1 cup plain flour

1 cup warm water


Heat oil in a large saucepan over medium-high heat. Add ¼ of the lamb and cook for 4 minutes or until browned. Transfer to a bowl. Repeat, in batches, with remaining lamb. Add onion to pan and cook for 4 minutes. Add garlic, ginger and curry paste. Cook, stirring, for 2 minutes, until aromatic.

Return lamb to pan with yoghurt, tomatoes, curry leaves and salt. Cook for 
5 minutes or until curry comes to the boil. Reduce heat to low. Cook, uncovered, for 
1 hour 30 minutes or until lamb is tender.

Meanwhile, make the chapattis, combine flours and salt in a bowl. Make a well in the centre and add the water. Using a wooden spoon or your hands, stir to form a soft dough. Turn onto a lightly floured surface and knead for 8-10 minutes or until smooth. Place dough in a clean bowl, cover with plastic wrap and stand for 30 minutes.

Divide mixture into 8 portions. Flatten one portion with your hand. Using a rolling pin, roll until thin and about 20cm round, rolling one side only. Repeat with remaining portions. Lay each chapatti on a flat surface. Do not stack or they will stick together.

Heat a non-stick frying pan over medium-high heat. Add a chapatti. Cook for 10 seconds, then turn. Cook for 1 minute or until small bubbles appear. Turn again and cook for 1 minute. Transfer to a clean tea towel. Continue with remaining dough.

Sprinkle mint leaves over curry and serve with chapattis, rice and yoghurt.


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