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The Rogan Josh

The Rogan Josh

Rogan Josh Lamb Burger, Zesty Fries, Mango Chutney Mayo and Kachumber Salad

Super indulgent and packed full of flavour, The Rogan Josh is your favourite burger brought to the next level.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time30 minutes


serving amount

450 grams


50 grams

Rogan Josh Curry Paste

10 grams


(Contains Cereals containing gluten)

300 grams

Lamb Mince

½ unit(s)


½ unit(s)


(May contain Celery)

1 unit(s)

Medium Tomato

32 grams


(Contains Egg, Mustard)

40 grams

Mango Chutney

2 unit(s)

Burger Buns

(Contains Cereals containing gluten)

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Salt for the Burgers

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3993 kJ
Energy (kcal)954 kcal
Fat39.4 g
of which saturates11.9 g
Carbohydrate110.9 g
of which sugars25.8 g
Protein42.3 g
Salt4.1 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Small Bowl


Bake the Fries

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-35 mins. Turn halfway through.

Make the Burgers

Meanwhile, put the rogan josh curry paste and breadcrumbs into a large bowl, then mix to combine. Add the lamb mince.

Season with the salt for the burgers (see pantry for amount) and pepper then mix together with your hands.

Roll the mince into even-sized balls, then shape into 1cm thick burgers (1 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.

Bake the Burgers

Pop the burgers onto a lightly oiled baking tray.

When the fries have 15 mins left, bake the burgers on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.

Make the Kachumber

Meanwhile, zest and halve the lemon (see ingredients for amount).

Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Cut the tomatoes into 1cm chunks.

Squeeze the lemon juice (see ingredients for amont) into a large bowl. Mix in the sugar and olive oil for the dressing (see pantry for both amounts) and season with salt and pepper.

Add the cucumber and tomato to the dressing and toss together.

Finish Off

Pop the burger buns into the oven to warm through, 2-3 mins.

Meanwhile, in a small bowl, mix together the mayo and mango chutney. Taste and season with salt and pepper if needed.

Once the fries are cooked, sprinkle over the lemon zest and toss to evenly coat. 

Finish and Serve

When everything's ready, spread half the mango chutney mayo over the bun bases. Top with the lamb burgers and some of the rocket, then sandwich shut with the bun lids.

Serve your craft burgers with the zesty fried alongside.

Toss the remaining rocket with the kachumber salad and serve next to the burgers, with the rest of the chutney mayo on the side for dipping.