This Kashmiri dish is one of the most popular of the classic North Indian curries. Rogan Josh – which translates roughly as “red juice” describes the way the red colour from the Kashmiri chillies infuses the oil, creating a red coloured sauce. Normally a slow cooked dish where lamb is braised in oil, tomatoes and spices, our quick version sears lamb leg steaks which are then returned to the fragrant curry just before serving.

Cook our delicious Lamb Rogan Josh in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Lamb Rogan Josh. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Rogan Josh Paste pot, a Garlic Paste pot and a Indian Lamb Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Lamb Rogan Josh in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Rogan Josh Paste
  • Garlic Paste
  • Indian Lamb Stock

Your shopping list for 2 servings:

  • 1 onion
  • 20g (1 small thumb) ginger
  • 1 green pepper
  • 3 ripe tomatoes
  • 2 lamb leg steaks
  • 250g pack microwave rice
  • 1Tbsp tomato puree
  • 60g plain yoghurt (optional)
  • cornflour
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Our 30 minute recipe

  1. Start the curry

    Heat 1 tbsp oil in a pan over medium heat and fry the onion for 8 mins, or until golden.

    Add the ginger and fry for 2 mins.

    Add the ROGAN JOSH PASTE and 1 tbsp water and fry for 1 min.

    Add the GARLIC PASTE and 1 more tbsp water and fry for 1 min. 

  2. Add the veg

    Tip the green pepper and tomato wedges into the pan and fry for 3 mins.

    Stir in 1 tbsp tomato puree then add the INDIAN LAMB STOCK pot with 200ml boiling water and mix well. Let it simmer over a medium-low heat for 5-7 mins. Meanwhile, do step 3. 

  3. Fry the lamb

    Heat a little oil in a frying pan over a medium-high heat then fry the lamb pieces in a single layer. Let them cook for 5 mins, turning occasionally to brown them.

    For a thicker curry sauce, use cornflour following the tip. Otherwise, stir the lamb into the curry.

    Heat the rice as per pack instructions. 

  4. Serve!

    Serve the rice and curry with a spoonful of yoghurt on the side, to balance the flavours. 

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Lamb Rogan Josh Top Reviews

Terri - 4th June 2020

New fav. Cooked with red pepper instead of green and with left over slow cooked lamb shoulder and it was amazing. Felt like we were having a take away night.

Terri - 4th June 2020

New fav. Cooked with red pepper instead of green and with left over slow cooked lamb shoulder and it was amazing. Felt like we were having a take away night.

Jenna - 1st June 2020

This is one of my new favourites! The closest to an Indian takeaway curry I’ve had. Blooming lovely!! Will try it with chicken next.

Jenna - 1st June 2020

This is one of my new favourites! The closest to an Indian takeaway curry I’ve had. Blooming lovely!! Will try it with chicken next.

Natasha - 28th May 2020

Delicious

Natasha - 28th May 2020

Delicious

Paul - 27th May 2020

A lot of flavour a quick version of this recipe. Perfect portion size

Paul - 27th May 2020

A lot of flavour a quick version of this recipe. Perfect portion size

Andrea - 25th May 2020

I really liked it, person I shared it with liked it but didn't love it. I would still have again.

Sharon - 25th May 2020

Lovely balance of flavours, but not quite (chilli) hot enough for my taste. Very quick to make using lamb leg steaks, but would also work well with cheaper cuts.

Larraine - 18th May 2020

We used really good quality Lamb from the butchers. We followed the instructions but once we put the lamb in with the sauce we let it simmer for 90 minutes. It was definitely restaurant quality. Another great dish.

Larraine - 18th May 2020

We used really good quality Lamb from the butchers. We followed the instructions but once we put the lamb in with the sauce we let it simmer for 90 minutes. It was definitely restaurant quality. Another great dish.

Miriam - 16th May 2020

Flavours didnt blend that well. Tasted more like sweet and sour than curry xx

lucy - 14th May 2020

Really nice great flavours and easy to cook

lucy - 14th May 2020

Really nice great flavours and easy to cook

Russell - 13th May 2020

Great dish!

Russell - 13th May 2020

Great dish!

Angela - 13th May 2020

It was nice, not much heat to it. Won’t have it again.

Damion - 7th May 2020

Absolutely beautiful

Damion - 7th May 2020

Absolutely beautiful

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