Recipe: Lamb Rogan Josh with Yoghurt & Spinach

By Rebecca O'Malley October 29, 2018

In partnership with Passage To India, we’re sharing our favourite healthy Indian recipes. Next up: Rogan Josh. 

Rogan Josh is a staple of Kashmiri cuisine, with its roots in Persian culture. The dish was brought to Kashmir by the Mughals, whose cuisine was heavily influenced by neighbouring Persia. The Mughals would struggle to endure the intense heat of the Indian plains and would regularly migrate to the cooler regions of Kashmir and the Himalayan mountains.

Rogan Josh is traditionally cooked with lamb or goat, but modern recipes have adapted the recipe to include chicken, pork and vegetarian options. Whatever protein you choose to hero, the meat should be deliciously tender. The dish has a striking red colour, which in its traditional form comes from the generous servings of Kashmiri chillies. Modern versions favour paprika and cayenne pepper as a substitute.

Together with Passage Foods, we’re sharing our recipe for Lamb Rogan Josh, this time with the healthy addition of yoghurt and spinach. It’s high in protein and totally gluten free!


  • 1 tablespoon vegetable oil
  • 1kg boned lamb leg, diced
  • 1 brown onion, diced
  • 375g Passage To India Rogan Josh Simmer Sauce
  • 1 cup thick natural yoghurt
  • 120g baby spinach
  • ½ cup mint leaves, roughly chopped
  • Steamed basmati rice, to serve
  • Pappadams, to serve


  • Heat oil in a large non-stick frying pan over a medium to high heat. Cook lamb in batches for five minutes or until browned on all sides. Transfer the lamb to a plate.
  • Add the diced onion to a pan and cook until softened. Pour your Passage To India Rogan Josh Simmer Sauce into the pan and return lamb to the pan. Bring the mixture to a summer. Reduce the heat and slowly add in the yoghurt, stirring after each addition until well combined (important, as this will stop the yoghurt from curdling). Cover and reduce the heat to low. Simmer for 45 minutes or until the lamb is tender.
  • Stir through the spinach and mint and cook for two minutes or until wilted. Serve with basmati rice and pappadams.

Passage Foods showcase exotic flavours and aromas through natural, high-quality cooking sauces. For more meal inspiration, visit Passage Foods on Facebook.

Produced in partnership with Passage Foods.