Lamb Rogan Josh

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!

I usually go with the base gravy option, but wanted to try it this way, as I know a lot of people are put off with the faff of making a base gravy. I was very happy how this one turned out.

That tandoori lamb mix is something else! I know the product is versatile and can be used on different cuts of lamb and also other meats but it worked so well in this Rogan Josh.

Matt Hutson

If you are not already following Matt on Twitter and Instagram, make sure you do! His content is fantastic.

Key Points

  • To purchase the Tandoori Lamb Mix then check out the product page here. Also available as a 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.

Lamb Rogan Josh

Matt Hutson
Prep Time 10 mins
Cook Time 30 mins
Marinating Time 1 d
Servings 4


  • blender/food processor


Lamb Tikka

  • 700 g lamb leg cut into chunks
  • 4 tbsp Matt Cooper Bites Tandoori Lamb Mix
  • 4 tbsp natural yoghurt
  • 0.5 tsp red food colouring optional

Rogan Josh

  • 3 tbsp vegetable oil
  • 2 medium onions diced
  • 2 tbsp garlic & ginger paste
  • 1.5 tbsp Matt Cooper Bites Tandoori Lamb Mix
  • 1 tbsp paprika
  • 0.5 tbsp ground cumin
  • 2 tsp Kashmiri chilli powder
  • 5 vine ripened tomatoes blended
  • 400 ml lamb stock chicken stock as a substitute
  • 1 vine ripened tomato cut into quarters – optional
  • 1 tsp garam masala
  • 2 tsp kasuri methi
  • Salt to taste
  • 0.5 tsp red food colouring optional
  • chopped coriander to garnish – optional
  • diced red onion to garnish – optional
  • 1 tbsp natural yoghurt to garnish – optional


Lamb Tikka

  • Cut the leg of lamb into chunks and combine with 4 tbsp of Matt Cooper Bites Tandoori Lamb mix, 4 tbsp of natural yoghurt, 0.5 tsp red food colouring and a splash of water. Cover and leave in the fridge overnight for best results or for a minimum of 2 hours.
  • Air fry the lamb tikka at 200℃ for 20 minutes – turning halfway through.

Rogan Josh

  • Add the vegetable oil to a large pan on a medium heat. Add the diced onion and cook for 3-4 minutes or until the onions start to turn translucent.
  • Add the garlic and ginger paste and cook for 30 seconds.
  • Add Matt Cooper Bites Tandoori Lamb Mix (1.5tbsp) paprika, cumin and kashmiri chilli powder and cook for 30 seconds. Add a splash of water to stop the spices from burning.
  • Add the blended vine ripened tomatoes and cook for 2-3 minutes.
  • Add 150ml of the lamb stock and simmer for 2 minutes, stirring frequently. Repeat this step with another 150ml of stock.
  • Transfer to a blender and blitz until smooth.
  • Add the base back into a pan onto a low-medium. Add the remaining lamb stock if you the base is too thick. If using red food colouring, add 0.5 tsp mixed with 2 2 tsp of water and add.
  • Add the lamb tikka pieces and quartered vine ripened tomato (if using) and cook for 3-4 minutes. Add the kasuri methi, and garam masala.
  • Add the garnish and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating