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

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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