Lamb Rogan Josh

This is not a tricky curry to make but you do need time and patience, two ingredients everyone seems to lack in today’s fast world, but not at Lodge Farm. We take our time with this curry because time and patience are key to its deep, delicious rich flavour.

We make our own paste and do not scrimp on the spices or the method.  It has taken a bit of practice to balance the spices, but I hope you agree that we have succeeded, let us know.

Lamb (33%) tomatoes water, onion, garlic, tomato puree, coriander leaves, sunflower oil, cornstarch, ginger, salt, ground coriander, chilli powder, dried red chilli, garam masala, MUSTARD seeds, cumin seeds, ground cumin, tumeric, black pepper, cardamon, bay leaf, cinnamon, saffron

Nutritional values per 100g

Energy 464kJ/111kcal, Fat 7.6g of which saturates 2.1g,
Carbohydrate 3.7g of which sugars 2.5g, Protein 7.6g, Salt 0.4g

Nutritional values per 300g

Energy 1392kJ/334kcal, Fat 23g of which saturates 2.1g,
Carbohydrate 11g of which sugars 7.5g, Protein 23g, Salt 1.2g

For best results cook from frozen, Not suitable for cooking in a microwave.

  1. Preheat oven to 180ºC, 350ºF, gas mark 4.
  2. Remove this sleeve and plastic wrapping but keep in wooden baking mould and place on a baking tray. Cover tightly with foil. Our wooden baking trays are suitable for the oven, just make sure they are not too close to direct flame or element.
  3. Cook for 55 minutes or until piping hot.
  4. Leave for a couple of minutes before serving.