Rogan Josh Curry Kit Recipe (With Video)

Rogan Josh is one of the standout stars of British Indian takeaway, offering a rich and aromatic curry that has won over curry lovers with its deep flavours and tender tandoori lamb.

The name Rogan Josh translates to “red heat,” a nod to its signature vibrant red color and warming spices, though it’s far from the hottest curry on the menu. In fact, Rogan Josh strikes a perfect balance, offering just enough heat to satisfy spice lovers while remaining palatable for those who prefer milder curries.

In British Indian takeaway culture, Lamb Rogan Josh has become a staple for those looking for a curry with a little more luxury.

The Rogan Josh Curry Kit will allow you to create a restaurant quality dish at home that focusses on convenience but doesn’t compromise on quality.

Key Points

• If you don’t want to use tandoori lamb, you can replace this with plain cooked lamb. If you need a super simple Tandoori Lamb marinade, check out our webstore.
• Do not use any less oil than advised in the recipe and do no use lower calorie alternatives like fry light. Doing either of these will mean the spices will burn, taste bitter and completely ruin the dish.
• If you prefer a drier curry, use slightly less stock.
• To make the dish slightly richer and creamier, add 1 tbsp plain natural yoghurt.
• Suitable for freezer storage for up to 6 months.

Rogan Josh Curry Kit Recipe

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Prep Time 5 mins

Cook Time 20 mins

Servings 3

Ingredients

  

• 0.5 bag Rogan Josh Curry Kit
• 15-20 pre cooked chicken, beef, lamb or paneer pieces
• 3 tbsp vegetable oil
• 300 ml chicken, lamb or vegetable stock
• 3 vine ripened tomatoes – cut into quarters
• 300 g passata
• Bunch of fresh coriander
• Diced red onion
• 1 tbsp natural yoghurt

Instructions

 

• Cook your meat/paneer of choice. I always recommend tandoori lamb using my tandoori lamb mix, for this dish.
  
• Combine 60g (approx 8 tbsp) of the curry kit and 200ml of hot water. Leave to sit for 4 minutes so that the mix can soak up the water.
  
• Add 3 tbsp vegetable oil into the same pan onto a medium-low heat and after 30 seconds, add the mix and cook for 3 minutes, stirring frequently.
  
• Add 200ml of chicken or vegetable stock and cook for 3 minutes, continuing to stir frequently.
  
• Add 300g of passata and cook on a medium heat for 5 minutes, cover, stirring occasionally.
  
• Add cooked meat or paneer (tandoori lamb is best), tomato quarters and 100ml chicken stock, cover and cook on a medium-low heat for 6 minutes, stirring every two minutes.
  
• Stir through 1 tbsp plain natural or greek yoghurt or dairy free yoghurt alternative (optional for creamier taste)
• Serve with a chopped coriander and fresh red onion garnish.
  

Video