Lamb Rogan Josh



Serving suggestion: Rice, roti, naan or mash. Serve with a tomato and onion sambal or grated carrot pickled lightly in sweet vinegar (heat 1T sugar, 2T vinegar and 1t salt. Pour over 2-3 grated carrots).

Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.

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This has been an absolute winner according to our happy customers. For this Kashmir classic, we use farm-raised indigenous Pedi lamb on the bone, which we first marinate in our own blend of freshly ground spices for 24 hours. We then cook it in a farm-made stock flavoured with garlic, ginger and aromatic spices, long and slow for the flavours to develop until the meat is fall-off-the-bone tender, before thickening the sauce with farm-made yoghurt for even more depth of flavour.

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