Horeca 360
🍛 IndianAdvanced Chef's PickMain Course

Rogan Josh

Aromatic Kashmiri lamb curry slow-cooked in a rich gravy of yoghurt, whole spices and Kashmiri chillies.

Professional Yield: 50 Portions Portion: 200-250g per portion

Professional Yield

Adjust portions - ingredients recalculate automatically

Ingredients · 50 portions

Halal lamb

8 kg

Yoghurt

2 kg

Onion

1.50 kg

Garlic

250 g

Ginger

250 g

Kashmiri chilli powder

200 g

Fennel powder

100 g

Dry ginger powder

75 g

Cumin

50 g

Cardamom

30 g

Cinnamon

40 g

Cloves

20 g

Bay leaves

20 g

Ghee

1 L

Lamb stock

5 L

Asafoetida

10 g

Salt

0.000 g

Recommended Pairings

Steamed basmati rice, naan, raita

Turn This Recipe into a Procurement List

Need these ingredients for your kitchen? Add them to your procurement list and request a quote from Horeca 360.

Frequently Asked Questions