There is nothing many of us like more than a visit to the local curry house. Much of the food there is cooked on coals, a traditional tandoor that gives its name to Tandoori Chicken for example uses coals to generate the great heat that cooks the meats. Nan breads are stuck to the side of the Tandoor to cook quickly.

So it makes sense that curries and asian style foods should make a natural transition to the barbecue.

Lamb is the traditional meat to use in a Rogan Josh but you can use other meats especially as the final cooking is done on the barbecue. The yogurt in the recipe helps to tenderise the meat and the tomatoes help to give it a lovely creamy texture that we all enjoy.

It is well worth preparing this recipe in advance as the longer it can marinade the better. One hour is enough but if you can marinade it overnight then even better because as I am sure we all know, a curry always tastes better the following day.

Serve with a choice of plain steamed rice or pilau rice along with a good nan bread.


Lamb Rogan Josh

The classic tomato based curry, simplified here for you to cook on the barbecue and impress your guests or simply add the meat to the sauce and gently cook until tender.
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 people


  • 4-6 metal or bamboo skewers If using bamboo skewers soak them in water for a couple of hours to help stop them burning.


  • 3 tbsp vegetable oil
  • 4-6 lamb steaks
  • 1/4 tsp black mustard seeds
  • 4 cardamom pods
  • 4 cloves
  • 1 piece of mace
  • 1 onion very finely chopped
  • 4 large garlic cloves
  • 2 cm piece of ginger peeled
  • 1 tsp mild chilli powder
  • 1 tsp ground cinnamon
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp asafoetida
  • 1 tsp garam masala
  • 1 tin chopped tomatoes
  • 3 tbsp plain yoghurt
  • salt as required


  • Heat the oil in a frying pan and add the mustard seeds, cardamoms, cloves and mace. heat for a few minutes until the spices are fragrant and the mustard seeds are only just starting to pop.
  • Add the onions and fry for about five minutes until translucent. While the onions are frying, place the garlic and ginger in a mortar and bash to a smooth pulp. Add to the onions.
  • Add the rest of the spices and cook for a further 4 – 5 minutes and then add the tomatoes and the yoghurt. Place a lid on the pan and simmer at a low heat for around 15 minutes.
  • Remove half the mixture and allow to cool. Continue to cook the remaining sauce mixture until you have cooked down the tomatoes and the sauce is becoming smooth. Add water as necessary in small amounts to keep the mixture moist. This may take as long as an hour to cook. Check and adjust the seasoning near the end of cooking. Set aside when ready and leave to cool.
  • Cut the lamb into strips after removing any excess fat and place in the first batch of sauce. Marinade for at least an hour although overnight would be preferable.
  • Thread the lamb onto skewers (I prefer metal skewers but if you are using wooden ones, make sure they are pre-soaked to stop them burning) and place on the barbecue.
  • Cook, turning frequently until they are ready. reheat the remaining sauce and pour over the kebabs or serve in a separate dish.
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Keyword barbecue, chilli, coriander, curry, lamb, meat, Meats, onions, spices, tomato

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