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!!)
Made this tonight, wow it was so amazing and just like if not better than the takeaway. The lamb just melted in the mouth. Can you do a beef madras with curry leaves, mustard seeds and coconut milk please Nagi…
Hi Nagi, would this recipe work in the instant pot? How long would you put it on? I do Curries with chicken for 8 minutes on high but this must be longer…
YUM!! Love Madras – one to add to the list Matt! N x
Hi Nagi, I have tried a few rogan josh recipes but this by far was the best I made. My whole family loved the taste. Thanks for sharing it.
Nagi, will make this next weekend. If it is even half as good as your chicken tikka masala I will be a very happy chappy.
I’d love to know what you think once you try it! N x
Just when I thought that your recipes could not get any better than they already are, along comes your Rogan Josh.
I have to say Nagi that you have outdone yourself with this one.
The flavour and the texture of this meal is beyond amazing.
I really don’t know what else to say apart from it being out there with any gourmet meal that I have ever eaten.
If people read this review, do yourself one big favour and make this meal for your family. You will not regret it.
Thanks so much Julie, that’s so great to hear!! N x
Nagi, I absolutely love your recipes! Do you suggest any substitute for fennel powder? I am not a fan 🙁
Hi Angela, just leave it our if you prefer – N x
Nagi, your recipes are always spot on and amazing but this is NEXT LEVEL! Tastes just like the Rogan Josh from our favourite local Indian restaurant. Thank you for such a simple yet stunning recipe!
Wahoo! That’s awesome to hear Kat!
Made this last night except I used my slow cooker. It has a removable inner dish which I can use to brown on the stove top first – my favorite piece of kitchen equipment!! This recipe was amazing and so tasty. I also did the cucumber salad which was lovely and fresh with the rich curry. Thanks once again, Nagi (and Dozer!) ☺️🐾
Sounds great Nicole, I’m so happy you enjoyed it! N x
Hi Nagi! I tried this recipe for dinner tonight, but with chicken (my sons don’t like lamb), and it turned out great!! Thank you so much for this easy recipe!
I love your recipes, the pictures and your write up!! And my sons love dogs, which means when I tell them I’ve cooked something from Dozer’s website (that’s what I call your website when I talk to my fussy eaters) it tastes even better :))
💕
That’s great to hear Anu!!!
Hi Nagi I just wanted to say thank you for your food blog and all the recipes you share with us. I am such a fan and have shared your recipes and site with all my friends. You are number one go to for breakfast, lunch and dinner. The Rogan Josh is smelling amazing right now 😘
Thank you so SO much Amanda, that truly means a lot!! N x
I have been using Nagi’s wonderful recipes for several years now, and am amazed at how such wonderful recipes are available every time I receive an email from Nagi. My mouth waters by simply watching the how to videos, and I cannot get enough of these. Thank you for you contribution over the years.
Thank you SO Much – that’s so lovely to hear!
Another good one Nagi
Got my daughter to start using your recipes as well now,
I tried most of th3m so please keep them coming
Also love the idea you can scale the serving size what a great idea
Well done
This looks lovely…can’t wait to try. Love Doggie Door video…Having a Doggie Door will transform both your lives…
Freedom!!!
I hope you love it and try it Lyn!! N x
NO Avocado toast for dozer it toxic for dogs
Please see the comment above the video!
Rogan Josh was a dish introduced by Mughals in Kashmir. It is not an Indian dish. Thank You.
Rogan Josh actually stems from Persian cooking, originally the most elegant cuisine in the world, but has for centuries been accepted as a national dish right across the Indian sub-continent. The ‘rogan’ meaning ‘red’ may actually hark to both French and Spanish cuisines. Nagi is absolutely correct as to its accepted site meaning.
Rogan Josh is a dish served in Kashmiri Wazwan. You can find it in any place across India, but you won’t get the actual flavour of it anywhere outside Kashmir. So to say it is considered as a National Dish may be wrong, as most of the people in India are vegetarian.
I have cooked and do cook ‘curries’ from most of the 23 countries in the world where such is considered one of the national dishes. I began over 50 years ago with Indian ‘curries’ as that was the limit of my knowledge at the time. In this case the ‘national dish’ nomenclature actually stems from Wikipedia, other encyclopedias and having known and talked to hundreds of Indian chefs in my time. Methinks Kashmiri chillies are available around the world – certainly all of India, chefs throughout the country can follow methodology and accepted taste can be reached everywhere. Yes, vegetarian is more prevalent in India than in most First World countries, but surely some of India’s best known beef and mutton dishes come from south of India, the Deccan and Rajasthan. Perchance you are resident Indian with knowledge most of us lack 🙂 ?
This looks amazing but looking for clarification.. tomato puree (in the UK) is concentrated tomato paste and passata is pureed tomatoes (skinless and seedless). Which one do i use thanks
Hi JM – I’ve hyperlinked the ingredient so you can get all the information you need 🙂
Hi! Can I substitute tomato passata with tomato paste?
Hi Hazel, tomato paste is too concentrate here. Use tomato puree in it’s place 🙂
Oh as much as I like your recipes sometimes I just sign in to see the video of Dozer !:D
I knew he’d steal my thunder!!
Can l use beef instead of lamb? If so. what cut of beef should I use?
Hi Charlotte, you can – any slow cooking/stewing cut of beef with work. N x
*am smiling* This is probably the first Indian curry most Australians learnt to love way back in the 1960s . . . and methinks the first I learnt to make !! Still do at times . . . and yours looks rich and appetizing enough for me go look I have all the ingredients !! Naan and cucumber raita sound fine. I also use the shoulder for all my lamb curries, may be a little more heavy-handed with the spices and have to remember the fennel which I actually adore . . . Dozer: I just saw the whole story on Instagram before I dropped in. . . oh, lucky boy – this must be the most elegant, practical and sensible doggie door I have ever seen . . . . best behaviour for that, Mister 🙂 !!
I would love to know how this stacks up to your recipe Eha!! N x
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?
I want avokado Treat, what do I have to do?? Yum, YUMI, Food. thank YOU Kindly . Sunday am going to Prehran Market theyll be making passata. After there will be Fresh pasta and passata to buy, Yum. Also am going to yearly Festival at Glenfferie Rd. Last year farmer brought Honey Had support for winter. Good weekend to YOU both.
You have to come through the dog door Vera 😉 Have a fab weekend and enjoy the festival & market! N x