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Prep 10 mins
Cooking 3 hrs 30 mins
Serves 4

Comfort food of note this winter...yes, please - we have just the thing with our "Ultimate Rogan Josh"...


Place 2 Tbsp oil in an oven proof pot over medium heat, and add the lamb, allowing it to brown slightly. Remove the meat from the pot and set aside. Add the remaining 2 Tbsp olive oil, cinnamon sticks, cardamom pods, bay leaves and peppercorns to the same pot and allow to cook for about 5 minutes. Add the onion, ginger and garlic and continue to cook for a few more minutes, stirring continuously. Then sprinkle the Cape Herb & Spice Rogan Josh Exotic Spice blend into the pot and mix well. Continue to cook the mixture to ensure all the flavours are absorbed.

Include the chicken stock, tomato paste and fresh tomatoes and allow the mixture to simmer for 15 minutes. Then add the greek yoghurt and return the meat to the pot. Stir everything together until properly incorporated.

Place the lid on the pot and place the curry in the oven for 3 hours at 100ºC, stirring the mixture every 30 minutes and adding more stock if needed.
Serve with rice and naan bread with a nest of fresh coriander.

*The pot can also be placed on the stove and cooked over a low heat for 2-3 hours.

*Keep an eye out for our Ultimate Rogan Josh video on YouTube: 

Recipe, photography & video by: Jane Bjorkman of Baking-Ginger