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Lamb Rogan Josh
Serves 4 Prep 10 min Cook 10 min Total 20 min Type Meal Origin Indian

Lamb Rogan Josh

The BIR rogan josh: pre-cooked lamb in a deep red gravy of Kashmiri chilli, tomato and yogurt.

Serves 4 Prep 10 minutes Cook 10 minutes Units Rate

Overview

A British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather than traditional Kashmiri chillies and rattanjot. This version uses pre-cooked lamb for quick assembly, with rich, caramelized flavors from tempered spices and creamy cashew-yoghurt finish.

Ingredients

Fat

  • 4 tbsp rapeseed (canola) oil or seasoned oil

Aromatics

  • 2 tbsp garlic and ginger paste

Spices

  • 2 tbsp paprika
  • 1 tsp chilli powder, or more to taste
  • 1 tbsp ground cumin
  • 1 ½ tbsp Mixed Powder
  • 1 tsp dried fenugreek leaves (kasoori methi)
  • 1 tsp Garam Masala

Sauce and base

Protein

  • 750 g Pre-cooked Lamb
  • 200 ml (generous ¾ cup) Lamb stock (or stock from Pre-cooked Lamb)

Vegetables

  • 2 tomatoes, quartered

Thickeners and finishers

  • 2-3 tbsp raw cashew paste
  • 3 tbsp plain yoghurt, plus extra to garnish
  • Salt, to taste
  • 3 tbsp chopped coriander (cilantro) leaves

Method

Stage 1 - Sauté aromatics and spices

  1. Heat oil in large frying pan over medium-high heat until hot.
  2. Add garlic-ginger paste; sizzle 30 seconds, stirring.
  3. Add paprika and chilli powder; fry 30 seconds until darker red.

Stage 2 - Build sauce

  1. Pour in tomato purée; bubble and cook down by half.
  2. Stir in 250 ml (1 cup) base curry sauce, cumin, and mixed powder.
  3. Simmer 2 mins, scraping caramelized bits from pan sides.

Stage 3 - Add lamb and reduce

  1. Add pre-cooked lamb, remaining base sauce, and stock.
  2. Bring to boil; reduce to preferred consistency, stirring if catching.
  3. Add tomato wedges.

Stage 4 - Finish sauce

  1. Swirl in cashew paste.
  2. Add yoghurt 1 tbsp at a time, stirring continuously.
  3. Sprinkle kasoori methi and garam masala; season with salt.

Notes

  • British version differs from authentic Kashmiri rogan josh, which uses whole spices like cloves, cinnamon, bay leaves, cardamom, and Kashmiri chillies.
  • For authentic version, try the Kashmiri lamb rogan josh recipe.
  • Adjust chilli powder for heat preference.

Serving

  • Top with chopped coriander and red onion.
  • Garnish with extra plain yoghurt.
  • Serve with rice or naan.

Storage

  • Refrigerate 2-3 days in airtight container.
  • Freeze up to 2 months; thaw fully before reheating.
  • Reheat gently on low heat with splash of water or stock.
  • Best eaten fresh for optimal sauce consistency.

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