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Home Collections Curries

Rogan Josh

By Nagi Maehashi
595 Comments
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Published28 Feb '20 Updated10 May '25
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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!

Rogan Josh with steamed Basmati Rice and cucumber salad

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 ….”

Close up of fall apart tender lamb Rogan Josh

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!

Ingredients in Lamb Rogan Josh

  • 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!

How to make Lamb Rogan Josh

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:

Close up showing tender lamb in Rogan Josh

Rogan Josh in a bow, ready to be eaten

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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Close up of Rogan Josh in a rustic bowl, served over basmati rice

Rogan Josh (Indian Lamb Curry)

Author: Nagi
Prep: 20 minutes mins
Cook: 2 hours hrs 30 minutes mins
Mains
Indian
4.98 from 227 votes
Servings4 people
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Recipe video above. An Indian lamb curry to die for! 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!

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
Prevent screen from sleeping

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:

1. Ghee is pure butter (butter is actually fat + water), has more intense butter flavour than normal butter. Sold at large grocery stores in Australia, sub with butter.
2. Chilli powder – this is pure chilli and it’s spicy. This is not “Chili Powder” as sold in the US which is a spice mix and not that spicy.
3. Garam masala – Indian spice mix sold at large grocery stores nowadays. Sub with curry powder.
4. Fennel powder – This is simply ground fennel seeds. If you can only find fennel seeds, toast them carefully on a dry skillet. Then grind using a spice grinder or mortar and pestle. 1 tsp fennel seeds will roughly yield 1/2 tsp of fennel powder. If you cannot find either ground or whole fennel seeds, you can leave this out.
5. Tomato passata – Plain pureed tomato. In the US it’s called “tomato puree” – also what’s called “tomato sauce” is fine to use (eg Hunts) (Aussies/UK – do not use what we call tomato sauce!).
Substitute: 1 tbsp tomato paste mixed with 4 tbsp water + 1/2 tsp sugar. Or puree canned tomato and measure out 5 tbsp.
6. Lamb – shoulder is best, it’s marbled with fat so it’s beautifully juicy once slow cooked until fall apart tender. Trim big hunks of fat but leave some. You want 750g of lamb after trimming.
Do not use leg or other lean cut, it will be dry.
If using bone in, get one around 1.1 – 1.2kg then cut meat off the bone.
7. Cucumber Salad pictured in post – use this Herb & Garlic Cucumber Salad, but I cut the cucumber into thicker chunks (for juicier bites), skipped the herb & garlic (the curry has enough flavour!) and sprinkled with coriander.
8. Storage and reheating – Keeps up to 5 days in the fridge, or 3 months in the freezer. Like all stews and braises, it’s even better the next day! Reheat on the stove or in the microwave. If it seems a little thick, loosen with stock if you have some left, else just water. Adjust seasoning if required – sometimes they need a small salt bump the next day.

Nutrition Information:

Calories: 381cal (19%)Carbohydrates: 16g (5%)Protein: 29g (58%)Fat: 23g (35%)Saturated Fat: 12g (75%)Cholesterol: 116mg (39%)Sodium: 828mg (36%)Potassium: 735mg (21%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 1892IU (38%)Vitamin C: 4mg (5%)Calcium: 129mg (13%)Iron: 6mg (33%)
Keywords: indian curry, lamb curry, lamb rogan josh, rogan josh
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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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!!)

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595 Comments

  1. Tessa says

    March 25, 2020 at 1:17 am

    5 stars
    Another spectacular dish!! You never disappoint. This turned out perfectly – the lamb was super tender, the wonderful sauce just the right amount and blend of spices. This is another recipe that’s going into my recipetin! P.S. I don’t even bother looking anywhere else for recipes anymore – just your site! P.P.S. Stay safe and healthy.

    Reply
  2. Wika says

    March 14, 2020 at 6:49 am

    5 stars
    Adore you!
    Your cooking mostly tasty just looks the same like in the pictures or ur video. Not like other…using good n looks yummy in pictures but mess in recipe!
    You rock!!!

    Reply
    • Nagi says

      March 14, 2020 at 2:16 pm

      Thanks so much Wika!! N x

      Reply
  3. Cyndy says

    March 11, 2020 at 2:01 am

    The Lamb Rogan Josh is simmering on the stove right now. I snuck a taste after 45 minutes, and wow, it is so good.

    I normally follow new recipes to a T, but since I had nothing but a 28-oz can of crushed tomatoes, I used some of the tomato relish we brought back from Australia two weeks ago instead.

    I wasn’t sure what you meant by chile powder like in the US, so I used cayenne. Everything else follows the recipe.

    It took 1.5 lbs of lamb shoulder with bone to yield around 700 grams of lamb. That was four fairly thick shoulder chops. Sorry for the mixed weight measurements! I usually cook in grams, but the lamb packages are in pounds and ounces.

    The hardest part of the process was boning the lamb and cutting a lot of the big fat out. Since there are so many spices, I did a mise en place for them so I wouldn’t forget anything.

    Greatly looking forward to dinner tonight!

    Reply
    • Nagi says

      March 11, 2020 at 2:36 pm

      I hope you loved it Cyndy, love to hear an update on how it all went!! N x

      Reply
      • Cyndy says

        March 12, 2020 at 5:00 am

        Hi, Nagi, it was delicious. There is only enough left over for one person, so we’re drawing straws!

        We both want to make it again, so I will make sure I take all the appropriate spices with me to our French house. Esp. the cardamom pods I’ll have trouble finding because we’re in the countryside away from major supermarkets and ethnic food stores.

        Reply
  4. Daniel Douglas says

    March 10, 2020 at 12:51 pm

    Hi Nagi. Greetings from the Big Apple. I’m an amateur cook but have done so for so long that I can usually imagine the taste of a recipe by mentally absorbing it. Your compelling photos and video help too. Looking forward to cooking your rogan josh here on the Upper Westside of Manhattan to keep my wife well fed since going out to eat is becoming less frequent. Say hi to your handsome Dozer for us. BTW I knew a guy from Mississippi with the same name. Best wishes, Danny & Eileen

    Reply
    • Nagi says

      March 11, 2020 at 3:23 pm

      Thanks so much for the great feedback Danny & Eileen – I hope you both love the Rogan Josh!! N x

      Reply
  5. dennis rees says

    March 9, 2020 at 5:17 pm

    5 stars
    A really great and simple curry to make. Thoroughly enjoyed and I’ll be trying some others now. The tip about the shoulder lamb was very valid as I normally used any lamb diced cut.

    Reply
    • Nagi says

      March 10, 2020 at 8:05 am

      I’m so glad you enjoyed it Dennis – N x

      Reply
  6. Miranda says

    March 9, 2020 at 2:36 pm

    Thanks Nagi. Made this for lunch and the family loved it.

    Reply
    • Nagi says

      March 10, 2020 at 8:15 am

      Wahoo, that’s great to hear Miranda!

      Reply
  7. Maria says

    March 8, 2020 at 8:20 am

    5 stars
    Hands down the BEST lamb curry that I’ve ever made. Totally delicious 😋 thanks Nagi for another great recipe

    Reply
    • Nagi says

      March 9, 2020 at 10:18 am

      That’s so great to hear Maria, thanks so much for the feedback! N x

      Reply
  8. Heeja Lee says

    March 8, 2020 at 6:49 am

    I love love this recipe. Came out so good I love all of your recipes. ❤❤

    Reply
    • Nagi says

      March 9, 2020 at 10:19 am

      Thanks so much Heeja ❤️

      Reply
  9. Melissa Denise says

    March 7, 2020 at 6:00 pm

    5 stars
    This curry was amazing!! My boyfriend and his friend loved it. Thanks Nagi for helping with the brownie points 🙂

    Reply
    • Nagi says

      March 9, 2020 at 10:34 am

      That’s great to hear Melissa! N x

      Reply
  10. alimak says

    March 7, 2020 at 3:48 pm

    5 stars
    OMFG

    Beats the Jaime Oliver recipe I’ve been making hands down!!!!!

    And toilet rolls are NOT in short supply in New Zealand! Nor are kitchen wipes

    Reply
    • Nagi says

      March 9, 2020 at 10:36 am

      Woah – I’m so glad you love it Alimak!

      Reply
  11. Angela says

    March 7, 2020 at 10:28 am

    I cannot find fennel powder at either of my local grocery stores. Can I use fennel seed instead?

    Reply
    • Kerry says

      March 8, 2020 at 10:46 am

      Angela I couldn’t either so went to a Indian grocery store and they had it Bins. Looking forward to making tomorrow

      Reply
    • Nagi says

      March 7, 2020 at 11:26 am

      Hi Angela, you can, just toast the seeds and grind them with a mortal and pestle – N x

      Reply
  12. Jane Witney-Taylor says

    March 6, 2020 at 4:36 pm

    5 stars
    Hi Nagi
    This was a big hit in my family! Lucky we had a cooler day on the day you posted and after seeing the recipe I just had to make. I added a couple of diced orange sweet potato just to pad it out for 6 adults. Toilet rolls are in short supply in NZ too as are kitchen wipes etc! Some people won’t have to buy toilet paper for years to come going on the empty shelves!!

    Reply
    • Nagi says

      March 7, 2020 at 12:08 pm

      Sounds great Jane!! N x

      Reply
  13. Caroline says

    March 5, 2020 at 4:36 pm

    Hi this recipe looks amazing can I ask if the total carbohydrates include the rice, or are they just for the main dish?
    Many thanks
    Caroline

    Reply
    • Nagi says

      March 5, 2020 at 7:23 pm

      Hi Caroline, Nutrition is just for the dish – no rice 🙂

      Reply
  14. Kym says

    March 5, 2020 at 4:16 am

    5 stars
    This was AMAZING! My husband loved it and said he couldn’t wait to bring leftovers for lunch

    Reply
    • Nagi says

      March 5, 2020 at 3:45 pm

      Wahoo, that’s great to hear Kym!!

      Reply
  15. Jamie says

    March 4, 2020 at 2:17 pm

    Hi Nagi, this looks amazing! Would it be possible to substitute with beef. If yes, would it be best to use stew/chuck beef and should I cook it any differently? I’m such a huge fan on your recipes.

    Reply
    • Nagi says

      March 4, 2020 at 6:09 pm

      Hi Jamie, cook as per the recipe – any stewing cut of beef will be fine 🙂

      Reply
      • Ems says

        March 7, 2020 at 3:32 pm

        Hi Nagi,
        I’m trying this tonight but with beef. So no need to brown the meat first?
        Thanks for your recipes. I can’t wait to try this!

        Reply
        • Ems says

          March 8, 2020 at 7:43 am

          I ended up just chucking the beef in without browning and I don’t thing it lacked any flavour for it, which was a lovely bonus. This curry had such a amazing flavour Nagi and was surprisingly easy. It made my house smell amazing.
          I will make again but definitely will try with lamb.
          I adore your curry recipes, although I usually make the south east Asian style ones rather than Indian. I love Indian but I aim for more veggies so I end up avoiding Indian curries at times. I especially love the Thai red curry and the potato and chickpea curry from the Caribbean. The next one will be the chicken tikka masala.

          Reply
  16. Karen says

    March 4, 2020 at 9:14 am

    5 stars
    This was fabulous Nagi, another winner!

    Reply
    • Nagi says

      March 4, 2020 at 9:55 am

      Wahoo, that’s great to hear!! N x

      Reply
  17. Sonia Lee says

    March 3, 2020 at 11:40 am

    5 stars
    Yum!, I made this on the weekend and it was divine, Very easy and very tasty. Husbands comment “if only they made curries this good in restaurants”!

    Reply
    • Nagi says

      March 3, 2020 at 3:55 pm

      Woah – that’s the best Sonia! You nailed it!!! N x

      Reply
  18. sherry says

    March 3, 2020 at 6:48 am

    5 stars
    This was so good, thanks Nagi. I only cooked it for 1 1/2 hours and the lamb was nice and tender. (My hungry husband couldn’t wait any longer, the aroma was driving him crazy) The sauce was so delicious. Next time we’d like to add some potato pieces to soak up the flavour. Thanks again for another excellent recipe.

    Reply
    • Nagi says

      March 3, 2020 at 4:07 pm

      I know the feeling all too well Sherry! I’m so glad it was a hit! N x

      Reply
  19. Michelle says

    March 2, 2020 at 9:59 pm

    Hi Nagi this looks amazing. I have a question regarding the ginger, would it matter if I used the ginger from the jar, or would it be better to omit it, ginger is currently $39 a kilo where I live in Australia. Thanks. Ps Nagi I always comment on your food but never on Dozer, he is so cute, I always read about his adventures.

    Reply
  20. Rhonda says

    March 2, 2020 at 9:10 pm

    I left this comment on the 28th February however did not receive a reply “RhondaFEBRUARY 28, 2020 AT 4:08 PM
    This looks amazing Nagi! Could I do it in the slow cooker on low for 6-8 hours do you think and stir the yoghurt in just before serving?”

    Reply
    • Nagi says

      March 3, 2020 at 5:03 pm

      Hi Rhonda, you really want this on a gentle simmer to reduce the sauce and bring out the flavours. You just wont get this with a slow cooker unless you started cooking in a pan, transferred to a slow cooker, then transferred back to a pan to reduce – it’s too much hassle. N x

      Reply
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