Yogurt-marinated lamb with ginger and garlic (Roghan josh) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 214) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lotus root with kohlrabi greens (Nadru haak); Braised potatoes and eggplant with toasted cumin (Aloo baingan); Imperial potatoes (Moghalai aloo aur simla mirch); Radishes and greens with ginger and garlic (Mooli ka saag); Minty rice layered with chickpeas and greens (Kabuli chana biryani); Perfumed basmati rice with black cardamom pods (Kala elaichi pulao); Flame-toasted lentil wafers (Papads)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb must marinate at least one hour before cooking. The suggested garam masala is the book's "Coriander-scented untoasted blend" p. 30.

  • jenburkholder on March 01, 2026

    Followed recipe other than cooking much longer - closer to 1.5 hours to get stew meat nice and tender. Overnight marinade. Very good recipe, has a bit of heat but not SPICY HOT using fresh Kashmiri. Definitely would repeat.

  • Delys77 on November 15, 2025

    Cooked closer 1 to 1.5 hours and lamb was nice and tender. Marinated overnight. Used regular cumin and half as much Kashmiri mirch. Flavours were excellent and heat was just right for us. This was very well receded by all and we would definitely reheat. Delicious.

  • Laura on October 02, 2014

    Pg. 214. Loved this! Really spicy and so good! I was inspired to make this after an Indian spice shop opened in my neighborhood and I was able to buy all of the spices there. These spices were just incredibly aromatic. The owner of the shop told me to add the black cumin seeds at the very end of cooking, which I did. I'd make this again tomorrow! Fortunately, we have leftovers, so I won't have to!

  • amraub on October 28, 2012

    Excellent! Spice blend was fantastic. A bit of heat, but not overwhelming. I used lamb stew meat and let it simmer for closer to an hour. Also cooked only 1lb of meat while keeping everything else the same. Served with black cardamom scented rice (as suggested with the rice) from the same book.

  • smtucker on October 13, 2012

    LOVED this dish. I used lamb shoulder, not leg of lamb. Uses Bin bhuana hua garam masala, garlic paste, ginger paste, and thickened yogurt.

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