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Lamb Roganjosh

basmati rice, naan bread and fresh katchumber salad


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Rogan josh, also written as roghan ghosht, is an aromatic lamb meat dish of Persian Kashmiri origin, which is one of the signature recipes in the regions of Kashmir in the Indian subcontinent. Rogan josh consists of pieces of lamb or mutton braised with a gravy flavored with garlic, ginger and other aromatic spices.

Ingredients IQ:

Basmati rice hails from the foothills of the Himalayas in northern India and Pakistan. There are some varieties grown in the U.S, but they aren't quite as good as the imported varieties. This is a long grain variety of rice commonly used in Indian, Middle Eastern and Persian cooking.

In Your Bag


  • Lamb (Marinated)
  • Garam Masala (Coarse)
  • Tomato
  • Basmati Rice
  • Meat Masala
  • Curry Sauce
  • Yogurt
  • Salt & Pepper
  • Ginger Garlic Paste
  • Soup Concentrate
  • Hot Kashmiri Chili
  • Cilantro
  • Cumin Infused Oil
  • Naan (2pc pkg)
  • Diced Cucumber
  • Sour Cream


Cook the Basmati Rice

  • Rinse the Basmati Rice thoroughly with water & leave it soaked for
    5 minutes.
  • Boil 2 cups of water on high. Use standard water to rice ratio
    (2: 1 water: rice)
  • Strain the soaked Basmati Rice and add it to the boiling water carefully.
  • Add Salt to taste and a splash of oil.
  • Cook 7- 8 minutes or until the water has been absorbed.
  • Cover and turn off the heat. Fluff the rice with a fork before serving.

    Cook the Main

    • Heat a pan on medium-low and add the Cumin Infused Vegetable Oil.
    • Add the fresh Ginger Garlic Paste and saute for a minute until golden.
    • Add the Seasoned Lamb, saute and cook evenly on each side for 2 to 3 minutes.
    • Add the Curry Sauce and the Meat Masala, then mix well and cook for a minute.
    • Add the Chicken Broth, mix well and cover and simmer for 6 to 7 minutes.
      (OPTIONAL) - Season with Hot Kashmiri Chili to increase the spice level.
    • Add a tablespoon of Yogurt mix well, simmer for 4 minutes.
    • Add Salt to taste and garnish with Cilantro.

    Warm the Bread

    • Preheat your oven at 350.
    • Place the Naan on a baking sheet or directly on the oven rack and heat it for 1-3 minutes.

    Make your Side

    • In a medium bowl, combine the diced Tomato and Cucumber with the Sour Cream and Yogurt.
    • Season with Salt and Pepper to taste.

    Plate your dish

    • Divide the Basmati Rice, Lamb Roganjosh and Cucumber Raita between 2 plates. Serve each with the warm Naan. Enjoy!
    Wash uncut produce before use
    Scaling the recipe - Adjusting the ingredient quantities for a different amount of servings. Our recipes are pre portioned for two. Whether you are cooking for one, two or four, adjusting the ingredients quantities is simply halving or doubling the ingredients.