Quick & Easy

Lamb rogan josh

Rogan josh is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine.

Rogan josh, traditionally made with lamb, is an Indian tomato-based curry, and translates to “meat in spicy red sauce”. Not too spicy but filled with aromatic spices, then cooked to perfection, it’s no wonder rogan josh has become one of our most popular Indian curries.

Swimming in a fragrant sauce and cooked in your pressure cooker to ensure perfectly tender lamb this fragrant rogan josh is guaranteed to spice up your weeknight meal. Serve topped with homemade kachumber and steamed rice.

Use up leftover paste on our tasty rogan josh lamb pie with coriander chutney.

Looking for more classic curry recipes?



1.Heat half the ghee in 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.
2.Heat remaining ghee in cooker; cook onion, stirring, until browned lightly. Add garlic; cook, stirring, until fragrant. Return lamb to cooker with paste, puree and the water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
3.Release pressure using the quick release method; remove lid. Stir in spinach and coriander; season to taste.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze.

To make tomato kachoomba, combine chopped tomato with a little finely sliced red onion, white vinegar and chopped coriander.


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