Lamb Rogan Josh Recipe

Serves 1-2
Difficulty: Easy
Total: 25 mins
Prep: 5 mins
Cook: 20 mins

A delicious meaty curry with tomato, peppers and onion in medium spice sauce.


  • ½ medium onion (50g) peeled and sliced into strips
  • ¼ green pepper sliced into strips
  • ¼ red pepper sliced into strips
  • 1 medium (100g) onion peeled and finely sliced
  • 2 chef's spoon (80g) vegetable oil
  • 1 teaspoon (10g) garlic paste
  • 2 chefs spoon (80g) BIR tomato paste
  • 1 teaspoon (3g) BIR mix powder
  • 1 teaspoon (7g) salt
  • ½ teaspoon (1g) kasoori methi leaves
  • 150g precooked lamb
  • 200g BIR base gravy (100g gravy diluted with 100ml water & heated)
  • 1 fresh tomato sliced
  • handful of fresh coriander


  1. Heat the pan on a medium high heat and add 1 chef’s spoon (40g) vegetable oil

  2. Add the strips of onion and peppers and cook on a medium heat for 5 mins until they start blistering

  3. Remove the onions and peppers from the pan and keep to to one side

  4. In the same pan on a medium high heat add 1 chef’s spoon (40g) vegetable oil

  5. Add the garlic paste and BIR tomato paste and stir for around 10 seconds

  6. Add the finely sliced onion stirring occasionally and cook for around 10 mins until translucent and completely softened

  7. Add the mix powder, salt and methi and stir in for another 10 seconds

  8. Add the fresh tomato and stir for 30 seconds

  9. Add the pre-cooked lamb and stir for around 1 min so that all the lamb pieces are coated with the sauce

  10. Add the pre cooked onion and pepper strips and stir

  11. Add the base gravy and simmer on a high heat for around 2 mins whilst occasionally stirring, scrape off any dried sauce on the edges back into the pan

  12. Turn down to a low heat and simmer for another 5 mins until the sauce thickens and is a dry consistency

  13. Add the coriander and stir through