Lamb Rogan Josh
Slow-cooked New Zealand lamb in a Kashmiri-style chilli, tomato and yoghurt gravy.
Rogan Josh translates literally as 'red braise' — a Kashmiri-rooted lamb curry whose signature colour comes from Kashmiri chilli, not heavy tomato. Ours is built around grass-fed New Zealand lamb shoulder, slowly browned and then braised for hours in a stock of yoghurt, fennel, ginger, clove and black cardamom until the meat surrenders against the spoon.
We finish it with a swirl of warm onion oil, fresh ginger and a hand-ground Kashmiri chilli blend that gives the gravy depth and a clean, ringing aroma rather than blunt heat. The result is a properly aromatic, medium-spiced curry — punchy on the nose, gentle enough on the palate that you can taste the lamb.
Eat it the traditional way with plain Basmati or Pilau Rice and a Plain Naan to mop the sauce. Order online for click & collect; we'll have it sealed and chilled, ready to take home in five minutes.
Pick your heat
Mild, Medium or Hot?
Korma, Tikka Masala, Butter Chicken — creamy, warming, kid-friendly.
Rogan Josh, Bhuna, Saag, Balti — aromatic with a gentle kick.
Madras, Jalfrezi, Naga, Pathia — proper heat, properly built.
Questions
About our Lamb Rogan Josh
How hot is Lamb Rogan Josh?
Medium. It's aromatic rather than burning — most diners who enjoy Madras find it gentle, most who like Korma find it richer than expected.
Where does your lamb come from?
Grass-fed, free-range New Zealand lamb shoulder. We don't use UK frozen blocks or composite lamb.
Is Rogan Josh suitable for kids?
It's spicier than a Korma or Tikka Masala but milder than a Madras. Most older children handle it well.
Can I make it less spicy?
We cook every batch to the same recipe for consistency, but pairing with Pilau Rice and a Peshwari Naan softens the heat noticeably.
Ready when you are.
Cooked fresh this morning. Sealed, chilled, on the counter in five minutes.