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

Derek - 21st September 2020

Love a really saucy dish and this tastes fantastic

Derek - 21st September 2020

Love a really saucy dish and this tastes fantastic

Nigel - 19th September 2020

Bland. Won't be having this again

Laura - 16th September 2020

Used diced beef and cooked for around 3 hours... delicious

Laura - 16th September 2020

Used diced beef and cooked for around 3 hours... delicious

Gilda - 14th September 2020

This looks like it could be turned into a slow cooked meal too, maybe you could add directions to have it that way too

Gilda - 14th September 2020

This looks like it could be turned into a slow cooked meal too, maybe you could add directions to have it that way too

Catherine - 14th September 2020

Great curry! Much nicer than takeaway.

Catherine - 14th September 2020

Great curry! Much nicer than takeaway.

Charles - 11th September 2020

Really really tasty, authentic without loads of oil like the takeaway. Would try to slow cook the lamb maybe next time

Charles - 11th September 2020

Really really tasty, authentic without loads of oil like the takeaway. Would try to slow cook the lamb maybe next time

louise - 11th September 2020

half and half. I didn't like it but partner did.

Sandie - 9th September 2020

The best and tastiest recipe yet! Utterly delicious! Will order this one again and again. I did add some chilli flakes to make it hotter but that is my taste. As it comes it would suit those who enjoy medium spicy curries.

Steven - 9th September 2020

I used leftover lamb from a slow cooked Sunday roast and it was epic. I made mushroom fried rice to go with it, frying some diced mushrooms with garlic, half a teaspoon of garam masala and half a teaspoon of turmeric. Fried until mushroom were soft and reduced, then added rice, stirred and tried for a minute, then added water and covered until the rice was cooked. Banging!

Steven - 9th September 2020

I used leftover lamb from a slow cooked Sunday roast and it was epic. I made mushroom fried rice to go with it, frying some diced mushrooms with garlic, half a teaspoon of garam masala and half a teaspoon of turmeric. Fried until mushroom were soft and reduced, then added rice, stirred and tried for a minute, then added water and covered until the rice was cooked. Banging!

Audrey - 8th September 2020

Delicious. Very easy to make but needed the 2 tsp of cornflour to thicken sauce.

Audrey - 8th September 2020

Delicious. Very easy to make but needed the 2 tsp of cornflour to thicken sauce.

Jacqueline - 7th September 2020

Really enjoyed this and so easy to make

Jacqueline - 7th September 2020

Really enjoyed this and so easy to make

Chris - 5th September 2020

For me I would start the lamb earlier and cook on a med heat. Sear first then lower for 6-7 mins before adding to the delicious sauce. And 2 x 2 for the Cornflour is just not quite enough to thicken. The tomatoes are fantastic ????

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