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Rogan josh

Serves: 4 people
Prep time:



  • 1 tbs olive oil 
  • 1 kg diced lamb 
  • 2 brown onions, peeled, halved, diced 
  • 1 tsp ginger, grated 
  • 2 cloves garlic, crushed 
  • 1 tbs yellow curry paste 
  • 1 x 400 g can diced tomatoes 
  • 500 ml (2 cups) Campbell’s Real Stock - Beef 


  1. Heat oil in a large non-stick frying pan over medium-high heat. Brown the lamb in 2 batches for 5 minutes or until browned. Remove and set aside.
  2. Add onion to the pan and cook for 3 minutes, stirring occasionally. Add ginger and garlic, cook for 1 minute or until aromatic. Add curry paste, stirring for 2 minutes.
  3. Add diced tomatoes and Campbell’s Real Stock. Bring to the boil, cover, lower heat and simmer for 1 hour and 30 minutes.
  4. Serve with rice and pappadums and garnish with chopped coriander.