Lamb Rogan Josh Recipe

Lamb Rogan Josh is a popular dish throughout the world, having said to have originated from the Kashmir region in India – like many of our favourite curry house dishes. Now, it’s an increasingly popular dish in curry-houses up and down the country.

Originally, the lamb in the dish is typically braised/slow cooked but a lot of British based chefs have adapted the recipe for convenience and to British taste.

Now the biggest twist for this recipe is that strictly speaking, it’s not *actually* mine.

I’d like to introduce you to fellow curry enthusiast Matt Hutson. Matt and I have struck up quite the friendship over the last few years, having discovered each other’s dishes on Twitter.

We’ve been thinking of doing some collaborative content for a while and we hope we can bring you some video content later on in 2024.

I sent Matt some of my Tandoori Lamb Mix and asked whether he could whip up a Lamb Rogan Josh using it and as ever, the man delivered – and best of all, no base is required!

Key Points

• To purchase the Tandoori Lamb Mix then check out the product page here. Also available as a tandoori lamb bundle with red food colouring.
• You don’t necessarily need to blend the base BUT it will yield best results. Just ensure that the onions soak up a lot of the stock and let it reduce before adding more stock.
• Lamb stock can be difficult to get hold of BUT it will yield best results. In the absence of lamb stock, use chicken stock.
• If you are struggling to get vine ripened tomatoes OR don’t own a blender then use a can of chopped tomatoes. However, the blended vine ripened tomatoes yield the best results.