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Beef Rogan Josh

Beef Rogan Josh

with crispy potatoes and creme fraiche

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Rogan josh is a signature recipe in Kashmiri cuisine. Our twist on this delicious dish features spiced beef and lentils topped with crispy roasted potatoes and a generous dollop of cooling creme fraiche.

Tags:Chef's ChoiceOptional SpiceHall of Fame
Total Time45 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Mince

400 g


1 piece


1 pack


1 sachet

Chicken Stock

1 piece


1 sachet

Ground Turmeric

1 sachet

Korma Curry Paste

1 pack


62.5 g

Creme Fraiche


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)854 kcal
Energy (kJ)3573 kJ
Fat35.23 g
of which saturates17.18 g
Carbohydrate77.26 g
of which sugars30.44 g
Dietary Fiber9.56 g
Protein32.32 g
Cholesterol0 mg
Salt4.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel).
  • Remove the ends from the carrot (no need to peel), quarter lengthways then chop into 1cm chunks.
  • Halve the chilli lengthways, deseed then thinly slice.
  • Drain and rinse lentils in a sieve.
  • Pop the potatoes onto a lined baking tray. Drizzle with oil and season with salt and pepper.
  • Sprinkle over the turmeric and toss to coat.
  • Roast the potatoes on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.
  • Once cooked, remove from your oven and set aside.

TIP: Use two baking trays if necessary.

  • Place a large pan on medium-high heat (no oil).
  • Once hot, add the beef mince. Season with salt and pepper. Fry until browned, 4-5 mins. Break up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
  • Add carrot and fry until softened, 3-4 mins.
  • Add korma paste and chilli (use less if you don't like spice). Cook for 1 min.
  • Add passata, lentils, stock and 200ml water (double for 4p).
  • Stir together and bring the mixture gently to the boil, then simmer until the curry has reduced, 10-12 mins.
  • Add a splash of water if it needs loosening.
  • Once the curry is cooked, season to taste with salt and pepper.
  • Divide the curry into bowls and lay the roasted potatoes on top.
  • Spoon over half the creme fraiche (double for 4p) and garnish with any remaining chilli to taste.