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!!)
What do you do with the cinnamon stick, remove it? Just at the end? What about the cloves and pods too? Thanks!
Yes Ken, you can remove them or your diners can set them aside when eating! N x
Delicious. I followed the recipe up to the point you add the lamb then did in slow cooker on low for six hours. Added yoghurt when finished. Tasted just like takeaway.
That’s great to know Jo! Thanks!! N x
Very easy to make! And delicious. I actually just used a non stick pan to do all the initial steps until the slow cook part. Just chucked it all in to the slow cooker on high for 3-4 hours and didn’t have to worry about it. Perfect, melt in your mouth lamb.
Thanks for that tip Jess!! N x
I’d almost given up on finding a good Rogan Josh recipe. The slow cooked lamb nice and tender and the sauce was incredible (I might use it a base for a soup). Thank you.
Yippee!! I am happy that you enjoyed it Adam!! N x
I made this for Mother’s Day and it was a huge hit! I’m not a great cook but it really turned out incredible, the color and aroma is absolutely breathtaking. I used sirloin beef instead of lamb since the fam isn’t a huge fan of lamb meat. The beef had less flavor to me but it was still quite delicious. I’m going to try it with lamb next time and see if I can convert them! Do you think adding chopped kashmiri chilies would be a good way to increase heat?
I’m glad you all enjoyed it Tom! Yes you could add chilli powder or chopped chillies to up the heat. Enjoy!! N x
How do I sub in pre-mixed curry powder blends? Which of the spices do I not add in, and is Garam Masala still needed? I’m so confused as to how to use my newly procured fresh milled curry powder blends in recipes!
Hi Cee – I couldn’t tell you how to substitute with a blend unless I know what is in the blend and have tasted it. You will just have to experiment a bit and see how it turns out. A good starting point would be to compare the ingredients listed in the blend with the recipe that you are wanting to cook! I do a lot of experimenting and tasting to get the spicing exactly right in my curries so the safest thing to do is to stick to the recipe as it is written! N x
How would this one go in a pressure cooker?
Can coconut yogurt be added instead of yogurt?
Another winner Nagi! Tastes authentic, and I love that I already had most of the ingredients in the pantry and fridge 🙂
Nagi, do you have any books published? I love your recipes… All of them. You are my go to and would buy your books to have on my kitchen shelf! No need for another. You have everything covered, literally everything! This recipe was amazing btw, only thing I added was fresh chilli’s with the ginger and garlic, I minced it up in a blender as I love the heat. X
My first cookbook is coming in October!!! N x
Really tasty – fed a whole lot of English friends here in NZ using local lamb – nothing left which says it all really.
I always check your recipes first and made this today omg it’s so tasty I’m in the uk and as soon as I can get hold of your book I will 🥰
😋 thank you this was delicious Made exactly as directed x
That’s great Polly! I am happy that you liked it! N x
I made this recipe today and oh my goodness!! Probably the best recipe I have ever used. I followed all the steps until the slow-cooking part, I then opted to pressure cook my curry (15 mins on high) the lamb is melt in your mouth and the taste is out of this world! Thank you so much for sharing this recipe.
Woo hoo!! I am happy that you enjoyed it Sascia! N x
I made this dish for the very first time tonight. I reviewed at least 6 versions of this recipe on YT and decided to pull the trigger on your version as it seemed quite simple. It tuned out amazing! I prefer to eat this dish with a cucumber raita yogurt sauce. I plan to make this dish many times in the future. Thanks
I am happy that you enjoyed it Gerry!! N x
Can this be made in a slow cooker? Is so for how long on low setting?
After you sear all the spices and combine with the stock and it is hot, you could move it to a slow cooker to simmer. I haven’t tested it for timing so just simmer on low then check it after 1 hour 45 and see how long it takes to go tender! N x
Hi Nagi,
Would this recipe be suitable for a pressure cooker? I love this recipe but don’t make it often because of time. Could you advise if you would make any changes?
So delicious and easy! Will definitely make again.
I am happy that you liked it Chantelle! N x
Couldn’t get shoulder so used leg. Rogan Josh is my husband’s favourite curry and I make it for him regularly. Yours is the best one I’ve ever made apparently!! It was absolutely delicious and my other RJ recipe has been banished forthwith!!
I am happy that you liked it Samantha! N x
Making this for Sunday lunch tomorrow. How spicy is it?
It’s not that spicy Chantal but if you are worried about that you can leave the cayenne out! N x
Hi Nagi, I don’t see Cayenne in the recipe? Should Cayenne be included?
This turned out amazing. Only tweaks….. I added the spices, cooked out for couple of minutes, then lamb for couple of minutes to seal, then purée and water.
Used butter instead of ghee.
Otherwise, stuck to recipe.
I’m Indian and cook a great deal, but always struggled to get lamb that tender. Stuck with lamb shoulder, loosely trimmed. Lamb was melt in your mouth. Amazing recipe.
Rogan Josh is a recipe which originated in Kashmir when onion, garlic was and tomato was not available in this part of the world 🙂. So this is anything but Rogan Josh.
hi PsG, there’s this little thing called “adaption” you might have heard of! funnily enough, when the same dish is being made for 100s of years in many different countries generally it has variation- this one is no exception. so while this may not be “traditional”, it is definitely rogan josh. hope this helped! 🙂
I am so happy you enjoyed it Aijaz! N x