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Nepalese and Moroccan Rogan Josh Recipe

Serves: 4 with rice and accompaniments
Marinating Time: 1 hour
Cook Time: 1¼ hour


1kg boneless leg or shoulder lamb
1 jar Zest Nepalese Spice Paste
1 jar Zest Moroccan Spice Paste
1 tsp chilli flakes

2 tbs oil or ghee
1 brown onion finely chopped
2 bay leaves
¾ cup thick plain yoghurt
1 pinch saffron strands mixed with
2 tbs milk
1 tsp garam masala (optional)


Massage Zest Moroccan Spice Paste into lamb pieces add chilli flakes and set aside in the fridge for a minimum of 1 hour. In a heavy based pan, fry onion until soft then add lamb pieces and fry for 2 mins. Add Nepalese Spice Paste and bay leaves and stir well. Reduce heat to low, cover and cook for 15 minutes. Uncover, turn up the heat and fry for another 5 minutes. Add ½ cup water, cover and cook at medium heat for 8 minutes. Fry the lamb for another 2-3 minutes then add 1 cup water. Cover and cook for 40-50 minutes, gently simmering until the lamb is quite tender. Stir in the yoghurt when the lamb is almost tender, making sure the lamb doesn’t catch on the bottom of the pan. Add the saffron/milk mixture and stir to mix well. Reduce sauce if necessary. Season to taste. Remove from heat and serve sprinkled with garam masala and rice.