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A Kashmiri curry, the Rogan Josh is famous for its bright red colour that comes from the use of Kashmiri chillies (or, in some cases red food colouring).

Rogan Josh is traditionally made with mutton or goat and without onions, but we have opted to use onions which has become the norm in British Indian restaurants.  





750g lamb, trimmed of fat and cut into 3 cm cubes

2 onions, finely diced 

4 garlic cloves, crushed

5cm ginger, peeled and finely sliced or grated

1 – 2 green chillies finely sliced

1 red or green pepper, cut into bite-size chunks

1 tbsp tomato purée

1 x 400g tin chopped tomatoes

1 tbsp Rogan Josh spice blend

2 tbsp yoghurt (to serve)

Coriander leaves (to serve)



Add oil to a large saucepan and fry the onions over a medium heat for 15 minutes, until soft and brown.


At the same time, in a medium frying pan, brown the lamb in 1 tbsp of oil, for about 10 minutes, turning regularly. Drain onto a plate lined with kitchen towel.


After the onions have started to soften and brown, add the pepper and spice blend and stir for 1 minute. Then add the ginger, garlic, green chilli, and tomato purée, stir well, and add the tinned tomatoes. Bring to the boil, turn the heat to low and simmer for 5 minutes.  


After the sauce has thickened slightly, add the lamb and 150ml of water.


Bring to a boil, then reduce the heat to low, and simmer gently for up to an hour until the lamb is tender and the sauce has thickened.


Spoon over the yoghurt and scatter with coriander leaves. Serve with rice or breads.

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