Rustic Rogan Josh
  • 3simple
  • 10mins

This curry has layer upon layer of flavour from sweet caramelised onions and tangy tomatoes, ginger, garlic and spices. Perfect with red meats and mince, meaty vegetables, paneer or chicken.

Contains a whole spice pouch, a base sauce and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Mild

Rogan Josh has its roots in Kashmir, where it was traditionally made simply with oil, freshly pounded spices, yoghurt, fresh lamb and a natural red food colouring. However, as the dish left its home, it morphed into a heartier lamb curry and went from a regional favourite to a national one.

Whilst our Rustic Rogan Josh nods to its original roots, it has added zing and depth. Our Rogan Josh is perfect for less expensive, more flavourful cuts of lamb, but also works with mince and other quicker-cooking cuts. Why is it rustic? Refined sauces are often passed through a sieve for a finer, less textured sauce. Our Rogan Josh is full of wonderful little textures that burst with flavour as you bite into little chucks of tomato, ginger, coriander and other delicious ingredients.


Anjum’s Top Tips

Cut the meat into generous pieces.

If you don't like whole spices, powder these in a pestle and mortar and add them in at the end. Alternatively, if left whole, remove them with a spoon before serving.

Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds

Add the meat, brown lightly for 2-3 minutes, add the base sauce simmer for 2 minutes

Stir in the main sauce and simmer for 3-5 minutes or until the meat is cooked through (1-1¼ hours for shoulder and leg and 30-35 minutes for mince)

Serve with The Spice Tailor Naans, pilaf, parathas or roti

OUR PERFECT Rustic Rogan Josh

Trim the excess fat off 300g diced leg of lamb. In two separate batches, brown the meat all over in a non-stick frying pan lined with 2 tsp. oil. Set aside.

Add the spices into the hot oil and fry until they puff up - around 15 seconds. Stir in both sauces, as well as the meat and any juices and bring to a simmer. Cover and cook gently until the lamb is meltingly tender - around 60 minutes. Give the pot the occasional stir and check that there is enough water in the pan so the lamb doesn’t catch. Spoon off all the excess oil that rises to the surface.

Stir in a good handful of fresh chopped coriander and serve with Indian flatbreads or rice.


Onion (30%),Yoghurt (MILK,Culture), Sunflower Oil, Tomato Paste (9%), Garlic, Ginger, Water, Spices (3%), Coriander (2%) , Salt, CASHEW NUTS



Per 100g
Per 150g
Per 100g
ENERGY 652kJ 978kJ 652kJ
PROTEIN 2.5g 3.8g 2.5g
FAT 11.7g 17.6g 11.7g
SATURATED FAT 1.6g 2.4g 1.6g
CARBOHYDRATE 11.2g 16.8g 11.2g
SUGARS 5.6g 8.4g 5.6g
SODIUM 568mg 852mg 568mg

The spice mix

  • Bay Leaf for mellow fragrance
  • Black cardamom for smoky depth
  • Black Peppercorns for heat
  • Cassia for sweet warmth
  • Cloves for pungent sweetness
  • Whole red chilli for clean heat
  • Green Cardamom for freshness
At last, a pre-packed curry full of flavor! I made the Rustic Rogan Josh at the weekend and my partner was so impressed she bought two different ones and passed on her thoughts to friends. I will make this my regular curry fix and will make sure I have a choice to go to for a quick and easy curry. Thank you
Martyn from the UK
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