Simple, delicious, fruity flavour and wildly popular Lamb Roganjosh curry from the Kashmir region of India. We spent hours mastering this recipe to make it as authentic as possible, so you don’t have to. Follow these 5 easy steps and you’ll be rewarded with bags of amazing flavour.
Preparation Time: 5 mins
Cooking Time: 8-12 mins
Serves: 2 people
1 tbsp olive oil
1 red pepper
1 green pepper
160g lamb fillet
250g Holy Cow! Kashmir Roganjosh curry sauce (1 pack)
250g microwavable basmati rice
1. Heat the olive oil in a large saucepan.
2. Dice the lamb fillet to bite-size chunks and sauté in the pan for 6-8 minutes, until it’s cooked through.
2. Thinly slice half of the red pepper and half of the green pepper. Then cook for 2-4 mins until softened
3. Add the Holy Cow! Kashmir Roganjosh curry sauce to the lamb and peppers and heat through.
4. Meanwhile microwave rice
5. Serve with rice or naan.