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How To Make Restaurant Style Lamb Rogan Josh

July 18, 2011 By Dan Toombs 73 Comments

Looking for that classic curry house style rogan josh? Here you go… 

 

This rogan josh recipe is simply delicious and exactly as I have seen it made at so many popular curry houses!

I have been making this for years and though I love more authentic Indian recipes, there is something about a UK curry house rogan josh.

It’s no wonder this curry house classic is so popular!

Rogan Josh curry with rice

Just like the best curry house style rogan josh curries! You’ve got to try this one.

The difference between this and the rogan josh recipe in my cookbooks…

When I wrote my first cookbook ‘The Curry Guy’, I decided to write the curry house recipes to serve four people. 

That is really the only difference between that recipe and the one you find below.

This recipe shows how to cook a rogan josh curry as it would be made at most Indian restaurants to serve 1 – 2 people. 

If you would like to make this two person curry to serve 4, simply double the recipe but be careful with how much chilli powder you use. That should be added to taste.

The difference between curry house style rogan josh and authentic Kashmiri rogan josh

With more authentic Indian rogan josh cooking methods, this curry needs to slowly simmer for a few hours. It needs to in order for the meat to become tender and to flavour the sauce.

With British curry house style cooking, rogan josh can be whipped up much faster. That said, there is some forward preparation to do.

The idea behind curry house style cooking, like this rogan josh recipe,  is to get the curries out to the customers in minutes while still making the curry taste like it has been slowly simmering for hours. 

The secret to an amazing rogan josh using curry house methods. 

To make cooking faster at curry houses, a base curry sauce is used.

The base curry sauce is great because it can be made in large batches. It freezes really well so you can quickly make your favourite curry in minutes whenever you’re getting the curry takeaway craving. 

You can check out my authentic curry house style base curry sauce here.

As I explain in my base sauce recipe, the sauce can be pimped up by adding different meat or vegetable stocks to it but it is usually just made with vegetables, spices and water.

Another secret is pre-cooked meat.

If chefs at Indian restaurants didn’t pre-cook the meat, it would take much longer to get the curries out to the table and your bill would be much higher too. I have a pre-cooked meat recipe here which is perfect for this rogan josh.

What main ingredient should I use in a rogan josh?

Authentic rogan josh originated in the Kashmir region of India where mutton is the meat of choice. ‘rogan josh’ translates as red meat and this curry is famous for the use of red meat and the fact that the sauce is quite red in colour. 

At curry houses, however it is all about the sauce.

A rogan josh can be ordered with lamb, chicken, vegetables, prawns, minced meat, panner for example. When you are making this rogan josh curry at home, you can add the main ingredient of your choice too.

In this recipe I use lamb as that is what I prefer but use what you like. You’re making it… make it the way you want.

Step by step photographs of the cooking process…

Wan to make an Indian restaurant style rogan josh that will impress? Go for it!

Frying garlic and ginger paste

Fry the garlic and ginger paste in the oil for about 30 seconds to cook off the rawness.

Adding ground spices

Add the ground spices and stir well.

Stirring in tomato puree and base sauce

Stir in the tomato puree followed by a ladle of heated base sauce.

Here is is worth mentions how to add the base sauce.

These curry house curries are built from the bottom up. Ladle a little base sauce in and let it come to a simmer. Add more as needed. 

If the pan is looking too dry, add more base. If too saucy, just cook it down. The base sauce has so many veggies in it, it cooks down and thickens very quickly.

Adding ground cashews

Add the meat and ground cashew paste. This is just soaked cashews that are then blended to a paste. It’s a thickener more than anything else.

Stirring in yoghurt and tomatoe

Stir in the yoghurt a little at a time. Then add the quartered tomato pieces.

Finished rogan josh

To finish, season with salt to taste and garnish with the dried methi, coriander and chopped red onions.

 

Here are some more curry house favourites you might like to try!

Chicken Tikka Masala
Chicken Korma
Chicken Madras
Chicken Dhansak
Lamb Vindaloo
Chicken Chilli Garlic
Chicken Patia
Lamb Bhuna

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Yield: 1 - 2

How To Make Restaurant Style Lamb Rogan Josh

Rogan josh curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 tablespoons ghee or vegetable oil
  • 1 tablespoons garlic and ginger paste
  • 1 - 2 tablespoons paprika
  • 1 teaspoon red chilli powder (or more to taste)
  • 1 1/2 tsp cumin
  • 1 tbsp mixed powder*
  • 70ml (1/4 cup) tomato puree
  • 300ml (1 1/4 cup) heated curry sauce
  • 350g (12oz) tandoori lamb tikka
  • 1 generous tablespoons cashew paste (Simply pound a cashews with a little water into a paste)
  • 1 1/2 tablespoons plain natural yogurt
  • 1/2 tsp garam masala
  • salt to taste
  • 1 tsp dried fenugreek leaves
  • 2 tablespoons chopped coriander
  • Chopped red onion to garnish

Instructions

  1. In a large sauce pan, heat the ghee or oil until bubbling hot.
  2. When hot, add the garlic and ginger paste and let it come to a sizzle for about 30 seconds.
  3. Stir in the paprika, cumin, mixed powder and chilli powder. Stir well to combine..
  4. Add the tomato puree followed by a ladle of the base curry sauce. Bring to a simmer. Add more base sauce if the curry is looking dry.
  5. Stir in the meat and then cashew paste. Simmer for a couple of minutes adding more base as needed. Remember, if you add too much base, you can always cook it down to thicken. If too dry, just add more.
  6. Reduce the heat and add the yogurt one teaspoon at a time whisking as you do to combine. If you add the yoghurt all at once it could curdle.
  7. Check for seasoning and add salt to taste along with the dried fenugreek leaves.
  8. Top with chopped coriander and serve with white rice and/or naans.

Did you like this recipe?

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© Dan Toombs
Cuisine: British Indian Restaurant (BIR)

Be sure to stop back by and let me know how you like the restaurant style lamb rogan josh!

My base curry sauce can be used as a base for many different restaurant style curries – spicy to mild – and does a fantastic job with this lamb rogan josh curry.

* The mixed powder used in this rogan josh recipe is a curry house style curry powder. There is a link to my recipe in the above recipe. You could also use a good quality curry powder. 

 

Filed Under: Favourites, lamb Curry Recipes, Restaurant Style Curries Tagged With: BIR, Indian food recipes, Restaurant style Indian Curry, Rogan Josh Recipes

« Tandoori Squash
Lamb Dhansak »

Comments

  1. karen murray says

    February 24, 2012 at 7:04 pm

    I have just made a batch of your restaurant style curry sauce and can already tell that, using your other recipes, that i will be making some of my favourite take-away dishes. Thank goodness i stumbled on your blog.

    Reply
    • karen murray says

      February 24, 2012 at 7:07 pm

      I forgot to ask, would it be ok to substitue the lamb for your pre cooked chicken in the rogan josh recipe

      Reply
    • Dan Toombs says

      February 25, 2012 at 8:43 am

      Thank you very much Karen. I’m glad you found my site too. Just let me know if you have any queries. ๐Ÿ™‚

      Reply
      • Brenda Russell says

        January 19, 2015 at 7:03 pm

        Do you have a recipe for a lamb jalfrieze?

        Reply
        • Dan Toombs says

          January 20, 2015 at 8:38 pm

          I do but not typed. Try my chicken jalfrezi recipe but use cooked lamb meat. It needs to be cooked first before adding to the recipe or it will be too tough.

          Thanks
          Dan

          Reply
    • Dan Toombs says

      February 25, 2012 at 8:44 am

      Chicken would be fine. In fact I make this recipe with chicken all the time.

      Reply
  2. Ian says

    May 26, 2012 at 8:09 am

    Hi Dan,

    Do you remove the lamb from its cooking liquid before adding to the new batch of curry sauce?

    Reply
    • Dan Toombs says

      May 27, 2012 at 9:07 am

      I always add the lamb with the cooking juices. I’ll revise to make that more clear. Thanks.

      Reply
  3. Amna says

    May 31, 2012 at 4:21 pm

    Hi Dan,

    I luckily came across your website (I googled ‘Restaurant style jogan josh’). This was my first recipe from your site (and of course the curry sauce that goes with it) and I have to say it was worth all the effort. The rogan josh turned out to be pretty much the best we have ever had. I made it using beef by the way but it was really great. I will definitely be using more of your recipes for years to come.

    Thanks!

    Reply
    • Dan Toombs says

      May 31, 2012 at 8:24 pm

      Thank you very much Amna.

      I’m really glad you liked the recipe. Keep in touch. ๐Ÿ™‚

      Reply
  4. Kelly says

    October 25, 2012 at 11:32 am

    Hi Dan, just like to say that I tried your curry sauce base and made this rogan josh yesterday. The family loved it and described it as ‘amazing’. So this is going in my stored recipe book. I had a wonderful theraputic day in the kitchen making it too. Going to try some of your other recipes very soon, thankyou sooo much, your website is a font of information, I literally stumbled across it and am so glad that i did!!

    Reply
    • Dan Toombs says

      October 28, 2012 at 10:27 am

      Hi Kelly

      Thank you very much. It’s feedback like that that makes all the blogging worthwhile. I’m really glad you and your family liked the recipe. Keep in touch.

      Dan

      Reply
  5. Sarah says

    November 8, 2012 at 9:37 am

    Hi Dan,
    I’d like to make this dish with chicken for some friends that are coming on Saturday. If I pre-cooked the chicken and sauce would it keep ok in the fridge overnight?
    I’m thinking I can just warm it through when my guests arrive on Saturday night then?
    Thanks.

    Reply
    • Dan Toombs says

      November 9, 2012 at 2:41 pm

      Hi Sarah

      You can definitely make the curry and just heat it up the next day. In fact the flavour is better when kept over night in the fridge. Good luck with your dinner and enjoy!

      Dan

      Reply
  6. Martha says

    March 18, 2013 at 7:23 pm

    Hey there. Firstly – thanks for your website, I love it!
    Made this organ josh today, however, and – whilst it smelt and tasted great! – it didn’t look so good. It’s like the sauce split, it looked lumpy, almost like I’d used mince. This was before I’d added the yoghurt… do you know where I might have gone wrong?
    Thanks in advance – I’ll keep trying it!

    Reply
    • Dan Toombs says

      March 19, 2013 at 6:17 pm

      Hi Martha

      I’m at a loss with that one. Without having seen it, I don’t know what could have caused it. Looking at the recipe, I can only assume two things. Perhaps you were seeing chunks of cashew? Other than that maybe your curry sauce wasn’t blended until very smooth.

      It really shouldn’t have split as there isn’t anything in the recipe that would split besides the yogurt which you hadn’t added.

      Sorry I can’t be of more help. I really love that recipe. Glad it tasted good anyway.

      Thank you.
      Dan

      Reply
  7. Danny says

    September 17, 2014 at 8:45 am

    Hey Dan,

    From one Dan to another this is awesome and the best Rogan Josh that I have ever tried and tasted. I used the shorter method and no onions. I was looking high and low for my recipie book but could not find it as we moved house and most of the things are still in boxes. Well I then turned to the internet and lo and behold I found your awesome recipie and often can judge on how the recipie is written if it is good or not. So what the heck I took a try and from now on will use your recipie only for Rogan Josh and discard my earlier one.

    GOD bless your business.

    Regards
    Danny

    Reply
  8. Dave says

    October 31, 2014 at 1:36 pm

    Hi Dan
    I have yet to try this dish but I’m just curious. I have your BIR ebook with this recipe and it differs a fair bit. In the ebook version there is tablespoon each garlic/ginger paste and also curry powder and turmeric. Which one is the best one to try?

    Thanks in advance

    Reply
    • Dan Toombs says

      November 8, 2014 at 8:25 am

      Hi Dave

      The ebook version is the best. I had to change some of the recipes on my blog so that they are not identical to those in the ebooks.

      Hope this helps.
      Dan

      Reply
  9. Nate G says

    April 23, 2015 at 1:24 am

    When I added the spices to the hot oil near the beginning of the recipe,, the result was to immediately have a thick, caramelized, burnt-smelling goo in the bottom of the pan. Is this the desired result? Did I heat the oil too high, and could a lower sizzle have been achieved? I should point out the finished product also looked and tasted somewhat caramelized, but at the same time was pretty good (I didn’t have fenugreek leaves, but made do without). Would it have been better otherwise?

    Reply
    • Dan Toombs says

      July 21, 2015 at 6:32 am

      Hi Nate

      Your pan was too hot! It should not have caramelized! You need to be careful with spices as they will burn quickly. The fenugreek will give the curry a completely different taste. It’s subtle as we use leaves which are not as strong as powder but you will still taste it.

      Keep it up. You’ll get there.

      Thanks
      Dan

      Reply
  10. Paul says

    May 15, 2015 at 1:14 pm

    Wow โ€“ the closest Iโ€™ve had to Restaurant style curry! I made a base sauce from another website which didnโ€™t provide any recipes to use it in โ€“ so I ended up here. Just made a Rogan Josh following this recipe but adding said base sauce and fresh chilliโ€™s โ€“ the cashew paste is a really nice touch. I will definitely be giving the other recipes a try. 10/10!

    Reply
    • Dan Toombs says

      July 20, 2015 at 7:52 pm

      Thanks Paul

      Glad you liked the recipe even with a different sauce. ๐Ÿ™‚

      Dan

      Reply
  11. Jim says

    May 23, 2015 at 2:47 am

    Have been frustrated with my efforts to produce BIR type curry for some time… I found this website and the BIR ebook and holy sh*t!! I just made the best chicken rogan josh.
    I didn’t want to bother pre-cooked meat and sauces, so took a while trying things differently until finally I gave it a shot. Followed your recipes to a T and so glad I did.
    Cheers!
    Now to make naans…

    Reply
    • Dan Toombs says

      October 4, 2015 at 10:25 am

      Hi Jim

      So good to hear. Really glad you liked the recipes!

      Thanks
      Dan

      Reply
  12. MissTi says

    June 1, 2015 at 5:53 pm

    What a ton of work! It resulted in an AMAZING Rogan Josh. Even my husband said it would be worthy of any restaurant. But a simplified version would be required unless I already had a supply of curry sauce and Garam Masala on hand, It is hard to find good Indian recipes that don’t use the yellow curry powder from the jar. I hate that stuff. Now that I have found your site, I might end up making more Indian dishes and have to make the big batches of sauce and Masala (and garlic/ginger paste too!) to have on hand after all!

    Reply
  13. Peter Scallan says

    June 7, 2015 at 11:43 pm

    Hi Dan . In the above recipe is the lamb cooked before going into the sauce or just browned? Can this also be cooked slowly in the oven?

    Thanks,
    Peter

    Reply
    • Dan Toombs says

      October 4, 2015 at 9:54 am

      Hi Peter

      This recipe is done the Indian restaurant way so the meat is added cooked after using my pre-cooked meat recipe. That said, this is only done for speed. You could definitely slow cook the curry using raw or browned meat and cooking until it is really tender.

      Thanks
      Dan

      Reply
  14. Carlo Pepi says

    June 20, 2015 at 1:07 am

    Is there cooking and simmering times for this recipe

    Reply
    • Dan Toombs says

      July 21, 2015 at 7:15 am

      Hi Carlo

      As this is a restaurant style curry, it should only take 10 minutes to make once you have done the preparation (base curry sauce, pre-cooked meat etc). Longer stewing time won’t hurt but it isn’t required as all the work is done before making the finished dish. Hope this helps.
      Dan

      Reply
  15. Jon says

    August 23, 2015 at 12:20 pm

    I just made this and mine has turned out really bland , with no flavours I don’t understand as I followed the recipe to a T?

    Reply
    • Dan Toombs says

      October 4, 2015 at 8:09 am

      Hi Jon

      The recipe can vary depending on ingredients. Use the recipe as a guide but feel free to adjust the spices to your own taste. Add more paprika or whatever until you are happy with the flavour.

      In Indian restaurant, the chefs don’t even use measures. They simply add a bit of this and that until it looks and tastes right. Good luck in future.

      Dan

      Reply
  16. Kirsty says

    October 30, 2015 at 5:20 pm

    I really want to try this curry the read up is amazing but my daughter has nut allergies. Does it change the taste much without the nuts? Thanks. Never managed to dine a decent curry to make at home

    Reply
    • Dan Toombs says

      October 30, 2015 at 9:45 pm

      Hi Kirsty

      It will be fine without the nuts. Just leave them out. There are so many other ingredients you won’t miss them.

      Thanks
      Dan

      Reply
  17. John Manogue says

    February 2, 2016 at 10:26 am

    Hi can these recipes be frozen for later use
    Thanks
    John

    Reply
    • Dan Toombs says

      February 5, 2016 at 1:45 pm

      Hi John

      Yes! They can be frozen for up to three months without losing much flavour.

      Thanks
      Dan

      Reply
  18. Mike Selby says

    February 2, 2016 at 1:12 pm

    Hey there just started creating your recipe and was just checking if slow cooking in the oven would work?

    Reply
    • Dan Toombs says

      February 12, 2016 at 11:40 am

      I recommend doing it as the recipe but you could definitely place the finished curry in a low oven for a while. The flavours will develop and it will taste great.

      Thanks
      Dan

      Reply
  19. Danirl says

    February 3, 2016 at 1:08 pm

    HI,

    Could you put the lamb straight in the curry and cook it out for for a few hours rather then make it in the stock? Or maybe make the sauce and put it in a slow cooker for the day?

    Reply
    • Dan Toombs says

      February 12, 2016 at 11:39 am

      Hi Danirl

      You sure could. I do it often. The most important thing is that the lamb is tender.

      Thanks
      Dan

      Reply
  20. Kel says

    June 18, 2016 at 10:18 pm

    Wondering if possible to make a large batch of the base sauce and bottle it in sterilised jars to share with my children. Would it keep?

    Reply
    • Dan Toombs says

      July 8, 2016 at 9:17 am

      Hi Kel

      To be honest, I’ve never tried. I usually just freeze it. It keeps in the fridge for three days.

      Thanks,
      Dan

      Reply
  21. Steve S says

    August 23, 2016 at 2:18 pm

    HI Dan

    I made this last night, very tastey, altho I couldnt get any yoghurt so used a little cream instead, does the yoghurt add much to the final flavour?

    Cheers

    Steve

    Reply
    • Dan Toombs says

      August 23, 2016 at 4:51 pm

      Hi Steve

      It does. It add a lot of flavour and it a lot different to cream. Sounds like it tasting good anyway. Might try that.

      Cheers,
      Dan

      Reply
  22. Steve S says

    August 23, 2016 at 5:57 pm

    I thought it might, will use it next time…

    Reply
  23. Neil says

    September 23, 2016 at 6:28 am

    Wow, I can’t believe how good this came out. I made the base curry, large version and it fillrd a five litre pot and on its own tasted great. Then I made the rogan josh sauce and I don’t know where the Indian chef came from but this has turned out to be the best rogan josh I have ever tasted. Dan your recipe is the best.

    Reply
    • Dan Toombs says

      September 26, 2016 at 9:17 am

      Thank you very much Neil! Really glad you liked the recipe.

      Dan

      Reply
  24. Emma says

    October 22, 2016 at 4:44 pm

    Wonderful curry

    Reply
    • Dan Toombs says

      October 26, 2016 at 9:10 am

      Thank you Emma. ๐Ÿ™‚

      Dan

      Reply
  25. Mick says

    December 24, 2016 at 3:06 am

    Dan, spent the afternoon with a six pack of Guinness and the ingredients to make your base, omg the smell is fantastic. Tomorrow I shall be taking a stag at your chicken madras……can’t wait….merry Xmas from a Brit in Houston! What ever happens tomorrow, thanks for a great afternoon today!

    Reply
    • Dan Toombs says

      January 2, 2017 at 10:57 am

      Thank you Mick! How did it go?

      Cheers,
      Dan

      Reply
  26. Mark I says

    March 11, 2017 at 8:27 pm

    wow, just wow ๐Ÿ™‚

    Reply
    • Dan Toombs says

      March 12, 2017 at 7:38 am

      Thanks Mark!

      Dan

      Reply
  27. Aaron says

    March 18, 2017 at 12:59 pm

    Yo Yo Dan!

    Can I use butter instead of ghee?

    Reply
    • Dan Toombs says

      March 25, 2017 at 9:10 am

      HiAaron

      Clarified butter would be best as it won’t burn. You could use butter but it will brown and the flavour will be different. You could also use vegetable or rapeseed oil.

      Dan

      Reply
  28. Alyssa says

    March 31, 2017 at 9:57 pm

    Hi, I am making this but with hogget lamb which needs to be cooked long and slow. Is it possible to put the curry in the slow cooker at stage five and add the yogurt later, before serving?
    Cheers.

    Reply
    • Dan Toombs says

      April 1, 2017 at 12:08 pm

      Hi Alyssa. It sure is. Sounds fantastic!

      Dan

      Reply
  29. Jack almond says

    July 7, 2017 at 5:28 am

    Having got the book followed the recipe for rogan Josh to the letter it tasted nothing like a restaurant curry .I would like to see you make this curry as published and be judged on it .the mixed powder,garam masala,cooking stock and basic sauce had vitualy the same spices so you end up with too much coriander and Cummings giving it a bitter taste .hope you accept the challenge. J.almond withernsea

    Reply
    • Dan Toombs says

      July 8, 2017 at 9:30 am

      Hi Jack

      Thanks for purchasing my book. I’ll take on that challenge anytime! It is one of the curries I make at most of my demos. I’ve passed it around for people to try and as a result, I end up selling a lot of books. So there must either be something you are doing wrong or you just don’t like the spice mixture. As I say in my book, you can and should adjust recipes to your own taste. I have watched this curry be made by so many chefs. Actual measures are never used. They just dip their big spoon in the spices and add them. I would like to help you get it right. If the cumin is making it too bitter for you, cut back on it next time. The spices in the base sauce are quite insignificant as it is watered down so much. They are there more for colour than anything. Did you cook on high enough heat? The base sauce should cook down quickly and caramelise to the pan adding more flavour. The recipes in my book are all authentic curry house dishes. Where are you? I’ll let you know when I am demoing in your area. Thanks, Dan

      Reply
  30. Ben Collins says

    August 7, 2017 at 12:48 pm

    I made this at the weekend. as I have just bought your book, there was a real depth to the flavours.
    I am going to make the Chicken chilli garlic next.
    Thanks for the great selection of recipes

    Reply
    • Dan Toombs says

      September 7, 2017 at 9:53 am

      Hi Ben

      Thank you very much for purchasing my book. I’m glad you are enjoying the recipes. Much appreciated.

      Dan

      Reply
  31. Matt says

    October 4, 2017 at 2:10 pm

    Hi Dan,

    Just bought your book and I’m trying out some of the recipes. I’ve started off with making the base curry sauce (gravy). I followed your large batch recipe but just did a third to begin with. However, the I’ve just blended it with the addition of the extra water and it is very bitter. Is this expected or have I overcooked the spices? This is my first attempt at Indian food so I’m a complete novice!

    Thanks!
    Matt

    Reply
    • Dan Toombs says

      October 17, 2017 at 9:57 pm

      Hi Matt

      Sorry to hear that. Thank you for purchasing my book. it does sound like you might have burnt the spices which will make them bitter. Especially the cumin. It might also be that you don’t like the fenugreek. It does taste really bitter to some. Try leaving it out next time and see if that helps.

      Thanks,
      Dan

      Reply
  32. Steve Latchford says

    November 6, 2017 at 6:54 am

    Thank you Dan, just thank you

    Reply
    • Dan Toombs says

      February 5, 2018 at 7:12 pm

      Thank you Steve!

      Dan

      Reply
  33. Angie says

    January 8, 2018 at 12:10 am

    hi Dan,
    I watched your video for Rogan Josh, I was reading the ingredients as you added them. One was for mixed powder, I looked and looked but I couldn’t find what you meant by that. What is mixed powder?

    Reply
    • Dan Toombs says

      January 9, 2018 at 5:53 pm

      Hi Angie

      Thanks for getting in touch. Here is a link on how to make it. If you can’t be bothered, just use a really good quality curry powder instead. https://www.youtube.com/watch?v=x0GI_UkY2YQ

      Thanks,
      Dan

      Reply
  34. Matt says

    March 18, 2018 at 8:31 am

    Man U r the bees knees, can I come round Tuesday please…
    everything I make from here is awesome!!!!!!
    Don’t bother with takeaway anymore, always hit and miss in Aus….. thank you….
    Thank you!

    Reply
    • Dan Toombs says

      April 30, 2018 at 7:00 am

      Thank you very much Matt!

      Dan

      Reply
  35. Andy says

    September 2, 2018 at 7:23 am

    Hi,

    I’m looking to make this recipe, is cashew butter the same as cashew paste?

    Thanks,

    Reply
    • Andy says

      September 2, 2018 at 7:25 am

      Ignore that, just read the ingredients list closer ill make it myself thanks

      Reply
  36. Ngaire says

    February 18, 2019 at 4:32 am

    Omg! I love your recipes!! Butter chicken – The best ever and now this Lamb Rogan Josh. I canโ€™t wait to try a Balti and Iโ€™ve always loved Chicken Biryani so hoping thereโ€™s a recipe ๐Ÿ˜Š

    Reply
    • Dan Toombs says

      February 26, 2019 at 9:01 am

      Hi Ngaire

      Thank you very much. I’m really happy you are enjoying the recipes. I do have a chicken biryani recipe in my blue book “The Curry Guy Easy”.

      Thanks,
      Dan

      Reply

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