• Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Pinterest Icon
  • Grey Instagram Icon

Outback Lamb Camp Oven Curry

June 7, 2017

Rogan Josh lamb curry with a hot & fragrant rub cooked in a camp oven



I wasn't sure I'd be saying this a few weeks back, but this blog caper is cause for improvements to organisation and planning meals. I always feel bad for thinking this, but I honestly hate having to think about the next meal. First world problems, I know. But I’m definitely more into it now – it’s making meals more interesting for a start! We’re thinking and using more of what’s in season, and the kids and Bill certainly can't complain about their meals being more of the same.


It’s the weather for curries and hanging around a fire here. With the long weekend coming up, that’s what we’re going to be doing. It’s a weekend of celebration too, as Jim is turning 5. That means we’ll do cake and his request for a Bubble Guppie cake has been placed. Now let’s hope it doesn’t end up like the Lamington Train fiasco of 2007! That's a story for another day.


Fessing up now - credit must be given to Jamie Oliver for this one, whose recipe I have shamelessly robbed and added some Outback Lamb recipe innovation, including an authentic, Aussie camp oven.



Spice Taylor Deep & Hearty Rustic Rogan Josh (from the Asian section in the supermarket)

Oil, butter (or ghee)

2 tins diced tomatoes

300mls water or chicken stock

2 red onions

5 cm ginger (you can use store bought ginger in the jar, either or)

10 cloves fresh garlic (same here, store bought is fine)

2 red chillis (with or without seeds, depends on how hot you like your curry!)

1 bunch coriander

Boiled potatoes or aubergine

Yogurt, mint & coriander to serve

Naan bread and basmati rice



2 tablespoons fennel seeds

2 tablespoons cumin seeds

2 tablespoons coriander seeds

½ tablespoon fenugreek seeds

½ tablespoon black peppercorns

1 clove

½ a cinnamon stick

2 cardomon pods

Salt and freshly ground pepper


Lightly toast in a pan over gently heat before pounding or crushing into a fine powder. (I use the nutribullet for this).  Then rub generously over your outback lamb leg.



2 red onions

5 cm ginger (you can use store bought ginger in the jar, either or)