Rogan Josh – an Indian lamb curry with a heady combination of intense spices in a creamy tomato curry sauce. The lamb is fall apart tender and packs a serious flavour punch!
While this recipe calls for a lengthy list of spices, you won’t need to take a trip to an Indian store to get them – they’re even sold at my local grocery store!
Lamb Rogan Josh
Rogan Josh is one of the heavy hitters at Indian restaurants, a firm favourite alongside Butter Chicken, Tikka Masala and Tandoori.
I’d say Daal is up there too, but let’s be honest – if you can only order one curry, it probably won’t be daal (unless you’re with a vegetarian). Right? 🤷🏻♀️
There’s a decent list of spices called for in Rogan Josh. As would be expected given the kapow! flavour of the creamy tomato curry sauce!
But it doesn’t call for any hard to find ingredients. In fact, you can get all the spices at large supermarkets here in Australia.🙌🏻
This recipe is based on one from one my favourite chefs, Rick Stein, from his book Rick Stein’s India. I felt the addition of stock and increasing the amount of spices really made this Rogan Josh taste just that much more curry-house style. Now “that’s a mind-blasting curry, Ricky ….”
Ingredients in Rogan Josh
Here’s what you need. And yes, dear fellow Aussies, you really can get all the ingredients at Coles, Woolworths or Harris Farms!
Spices – all spices listed above are common ones with the exception of Garam Masala. This is an Indian Spice Mix which is sold at supermarkets nowadays, however, if you are struggling to find it, substitute with curry powder;
Best lamb for Rogan Josh – Lamb shoulder is best because it’s well marbled with fat and becomes ultra tender and juicy when slow cooked for a couple of hours;
Ghee – this is just pure butter so it has a more intense butter flavour than normal butter (spreadable or block for cooking). In fact, it’s just clarified butter also known as browned butter, which is simply butter that’s melted and simmered until the water content evaporates, leaving behind 100% butter fat. It’s SO GOOD and it’s an essential ingredient for flavour in Indian cooking, adding a layer of richness to the sauce. Sold at large grocery stores, or substitute with butter.
How to make Rogan Josh
And here’s how you make it. All in one go, in one pot – nice and easy!
Fall apart lamb
Rogan Josh is made with stewing lamb, so it needs to be cooked long and slow (2 hours, to be exact) for the lamb to become tender and for sauce flavour to develop.
You know it’s ready when you can use two forks to do THIS to the lamb:
What to serve with Rogan Josh
Something to soak with that glorious sauce is essential. Traditionally basmati (Indian long grain rice) rice is the go, though people suffering through low-carb torture can opt for Cauliflower Rice.
Something to mop your bowl clean would also be ideal and traditional. Real Naan you can make at home is no-brainer here! Chewy, fluffy and stretchy, you’ll feel like you’re at a restaurant! For a quicker alternative, try this easy No Yeast Flatbread that I use as naan with all my Indian curries.
Of course, something fresh will complete the meal. It’s pictured with a variation of this Herb & Garlic Cucumber Salad – I cut the cucumber into thicker chunks (for juicier bites), skipped the herb & garlic (the curry has enough flavour!) and sprinkled with coriander. Cooling Indian Tomato Salad with Mint Dressing would also be lovely, or for something a little more substantial and exotic, try South Indian Cabbage & Carrot Salad with Coconut.
If you’re going the whole hog to create a full Indian feast, try Samosas or Pakoras for the ultimate appetiser / starter!
– Nagi x
Watch how to make it
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Rogan Josh (Indian Lamb Curry)
Ingredients
- 3.5 tbsp ghee , substitute butter (Note 1)
- 1 cinnamon stick
- 6 green cardamom pods , lightly bruised
- 4 cloves
- 1 large onion , finely chopped
- 3 cloves garlic , finely minced
- 1 tbsp ginger , finely grated
- 5 tbsp tomato passata (US: tomato puree/sauce, Note 5)
- 1 tsp salt
- 750g/1.5lb boneless lamb shoulder , cut into 3cm/1.2" cubes (Note 6)
- 1.5 cups / 375ml chicken stock , salt reduced (broth)
SPICES:
- 2 tbsp paprika , normal or sweet
- 3/4 tsp chilli powder (or to taste, Note 2)
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- 1/4 tsp nutmeg
- 1 tsp garam marsala (Note 3)
- 1/2 tsp fennel powder (Note 4)
FINISHES
- 1/2 tsp extra garam masala (Note 3)
- 1/2 tsp extra fennel powder
SERVING/GARNISH
- 1/2 cup / 125g plain yoghurt (Greek yogurt fine)
- Chopped coriander leaves, finely shredded ginger, yogurt
- Basmati rice
Instructions
- Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
- Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
- Add the garlic and ginger, cook for another minute.
- Stir in the Spices, cook for 30 seconds.
- Mix in the tomato puree and salt, then add stock and mix.
- Add lamb, stir, bring to simmer.
- Place lid on and adjust heat to low or medium low so it’s simmering gently.
- Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender – use 2 forks to check, it should pry apart pretty easily.
- Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) – lamb should be very tender by this stage.
- Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
- Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan – No Yeast Flatbread
Recipe Notes:
Nutrition Information:
More great curries of the world!
Life of Dozer
Teaching Dozer to use his new dog door using avocado toast as incentive!!
[Update] PS Dear everyone expressing concern about avocado being bad for dogs – they are not! I use a dog nutritionist to help me create Dozer’s raw food diet, to ensure he has the right nutrition etc. And I double/triple checked with him yesterday that avocado is fine for dogs in moderation, as with many things! You wouldn’t feed dogs a whole avocado everyday (also bearing in mind the seed is a choking hazard) but some is ok.
(Though having said that, the farm dog of an avocado farmer I know has been eating 3 avocados a day her whole life, and she’s healthy and fit, and has the shiniest coat I have ever seen on a dog!!)
Can I cook the Rojan Josh in the slow cooker, if so, how long? I am serving 9 people, so have increased the recipe accordingly. Love that your recipes do that!
Hi Nagi.
Could you please reply so I can cook this recipe. Do you remove the cinnamon, cardamom and cloves during or after cooking. Also we love the butter chicken and tikka.
Hi Kelvin, yes you can remove them before serving. N x
Made this and it was incredible!! A big hit, everyone loved it. I added garbanzos and it was great along with the super tender lamb.
Hi Nagi, can I use chicken instead of lamb?
Hi Foon, you can but make sure you use thighs so they stay juicy. Keep them whole and reduce the cook time by 30 minutes or so. N x
Thank you.
Hi, it says to add yoghurt but there is no amount. Only amount is the yogurt you serve it with. Is this the same?
Hi Zoe – 1/2 cup yogurt as listed in the ingredients. I hope you love it! N x
A delicious and quick recipe perfect for entertaining. Indian parents so I feel qualified to comment on how delicious this recipe is. 😀
I made this in a pressure cooker for speed and used diced goat leg and it works just as well. My go-to red meat recipe when I am cooking a curry. Thanks Nagi
Hi Nagi,
Do you know if this will freeze? I like to make my own frozen meals for when I need something delicious but am too lazy to cook. Thanks!
Yes definitely Zen!! N x
Hey so just with the recipe I can’t find fennel powder anywhere, is it actual fennel powder or fennel seed powder? Also same with coriander is it the seed powder or actually coriander dried? Please help hahaha I want to cook it tonight
Hi Luke, fennel seed powder and fennel powder are the same thing, the coriander is ground powder too. I hope you love it! N x
I made this on Saturday and it was fantastic! My husband has been craving a curry for a while and refused to believe I could make some authentic 🙄 Well this certainly proved him wrong!
Nagi, your recipes are always a success in my house!
Thank you ☺️
Forgot to mention that the flatbread worked really well too!
This is not Rogan Josh honestly it’s ridiculous.
Err…yes it is.
Do you remove the cinnamon stick , cardamom and cloves during cooking or before serving
Hi Nagi
Do you discard the cinnamon stick before adding the onion or leave it until the end of cooking.
I made this last night. The sauce was delicious and full-flavoured but I used diced lamb shoulder and the meat was still very fatty at the end of the cook time. I would try this with a leaner meat next time – would chicken breast work?
I can’t eat dairy. Is there anything I could substitute for the yogurt?
Coconut yogurt would be a great sub! N x
Made this 2 days ago, could only get one with the bone and it was a messy job for someone who hasn´t got clue what they are doing, but managed and was well worth it, made the flat bread too, it was really sticky to make but I shouted my 7 year old to come and throw some more flour on my hands.. I had no faith that it would work but it did 🙂 I was soo proud, the only thing that I did wrong (I´m the master of messing things up) was that there was already a bit of salt in my butter so I shouldn´t have added the extra salt, but I will know next time, because there will defo be a next time.. Thanks Nagi x
Omg! Amazing…the family couldn’t get enough
Loved this! Made 4 x quantity and froze it into meals (got 7 meals) was perfect defrosted and reheated in a saucepan. I omitted the onion and used celery instead, also added a cauliflower and zucchinis which all disappeared- perfect hidden veggies. Really yum with chickpeas and baby spinach added in the last 10mins too. Definite winner!
Nagi HELP! Please reply asap… my butcher talked me into round lamb cuts after I asked for shoulder. Now I’m concerned. Read your recipe again and you clearly state do not use any other cut or it’ll dry out. I knew I should have said no thank you to the butcher but have found myself in this pickle. I’m due to start in 30 mins.
Ps round cut with out bone. Butcher asked what I was doing with it and how long cooking time… sold me. Now thinking shorter cook time? I’ve googled round cut and ‘they say’ it’s a tougher meat and therefore god for slow. With this recipe, shall I cook for shorter time and if so maybe half hr shorter?
Can I use cut up round bone chops for this recipe?
i used this recipe with beef short ribs and omg to die for
This is a very good, simple and delicious recipe and my go to when entertaining. My kids love it too.
Practically impossible to mess up. The only change I made was to halve the amount of yoghurt. I also added some boiled potatoes to it after finishing.
Always gets compliments. Thank you so much for sharing Nagi.
Sure can Tracy! Enjoy! N x
Thanks, it was another delicious recipe!
Absolutely loved this recipe. We didn’t have ground cumin or fennel, just the seed so used them whole and ended up adding the garam masala with everything else. Also, because Lamb is so expensive here we used pork shoulder. It was terrific. My son was visiting and he wants the recipe.
This was delicious! Accidentally added the yogurt along with everything else but it turned out great. Will definitely be making this again!
Made this last night using my pressure cooker and it was perfect! Had it on high pressure for 40 mins, release pressure naturally then simmer as per recipe. I also skipped the garlic and onion as hubby suffers from fructose malabsorption and he loves it!