The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb Rogan Josh with Tikka Potatoes & Kachumber Salad
This is the star of the show: tender British lamb simmered in Gymkhana's classic Rogan Josh sauce. Accompany with golden tikka potatoes, infused with warming spices, and a fresh kachumber salad. Michelin-star quality at your table.
High protein
7 plants
Serving size
Ingredients
- 80g baby spinach
- 3 spring onion
- 1 tsp nigella seeds
- 1 unwaxed lemon
- 200g baby tomatoes
- 1 cucumber
- 40g creamed coconut
- 285g rogan josh (Nuts) (onions (40%), tomatoes, water, rapeseed oil, deggi mirch powder, salt, garlic, ginger, kashmiri chilli powder, fennel, garam masala [spices], cinnamon, black cardamom, green cardamom, turmeric, bay leaves)
- 500g lamb mince
- 1 onion
- 12 baby potatoes
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
Nutritional Information
Calories: 588
Protein: 32g
Carbs: 42g
Fat: 31g
Lamb Rogan Josh with Tikka Potatoes & Kachumber Salad
This is the star of the show: tender British lamb simmered in Gymkhana's classic Rogan Josh sauce. Accompany with golden tikka potatoes, infused with warming spices, and a fresh kachumber salad. Michelin-star quality at your table.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Pull out a sieve, a measuring jug, a large frying pan & a medium bowl
Get the potatoes on
- Halve the potatoes (quarter any large ones)
- Place the potatoes onto the lined baking tray and toss with the curry powder, 1/2 tsp oil and a pinch of salt and pepper. Roast for 25 mins, until beginning to soften
Build the dish
- Thinly slice half the onion
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the lamb and onion and season with salt and pepper. Cook for 7 mins, breaking up the lamb with a wooden spoon, until golden brown
- Add the rogan josh sauce, creamed coconut and 100ml water. Bring to a boil and simmer for 8-10 mins, until piping hot
Make the katchumber salad
- Finely dice the cucumber and remaining onion into 1cm chunks. Quarter the tomatoes
- Add all to the medium bowl with the juice from half the lemon and half the nigella seeds. Season with salt and pepper
Make the tikka potatoes
- Thinly slice the spring onions. Rinse the spinach
- After 25 mins, add the spinach, spring onion and remaining lemon juice to the potato tray. Toss together and return to the oven for another 5 mins, until the spinach is wilted
Plate up
- Serve the lamb curry into bowls, with the tikka potatoes and kachumber salad alongside. Sprinkle over the remaining nigella seeds
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