Rogan Josh Lamb Curry

An oldie but a goodie. Hailing from the Kashmir region in India, Rogan Josh Lamb Curry is an intense, fiery, thick red sauce with slow cooked lamb that's been browned with all kinds of spices. Where does the name come from? "Rogan" means oil in Persian while "Josh" means hot in Hindi. Naturally, expect heat and the glistening sheen from the oil. This is one of the dishes where it tastes even better the next day - leaving the leftovers to its own devices in the fridge overnight guarantees that the curry will become even more delectable. Serve with roti or basmati rice.

We carry the Patak's range as well which does a fantastic 'ready to cook' Rogan Josh sauce.
Serves 4
For the meat:
  • 5 tbs vegetable oil (or rice bran oil for a healthier alternative)
  • 1 small onion, chopped
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • pinch of fenugreek seeds
  • 500g lamb pieces
  • 225g tomato puree or 1 can of tinned tomatoes
  • 1 tsp granulated white sugar
  • pinch of salt
  • 200ml water
Other spices:
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tbs lemon juice
To garnish:
  • Sliced ginger
  • Lightly fried curry leaves
What to do:
  1. Heat oil in a large pot then add the onion and cook till they're brown (but not burnt)
  2. Add the garlic and ginger then stir for half a minute. Next add the fenugreek seeds and the lamb, fry until brown
  3. Next add the tomato puree or tinned tomatoes, sugar, salt, garam masala, turmeric and chilli powder
  4. Add water as needed and until the desired consistency is achieved
  5. Allow the curry to cook covered and under low heat for one hour (or if you're using a slow cooker, according to the manufacturer's guidelines). Always check to make sure it's not drying out - add more water if needed
  6. Taste check and add lemon juice or more sugar if needed
  7. Garnish with sliced ginger and curry leaves

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

back to archive