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!!)
It was fabulous!! I got so many compliments. Indian lamb curry is one of my favorites and so happy to find a recipe that is indeed a keeper. I can’t wait to make it again. Thank you!
I’ve been trying forever to make curries as good as the takeaways do, and this recipe is a keeper for sure. This Rogan Josh is very easy once everything is prepped. Melt in your mouth lamb with a super flavoursome sauce – thanks for the recipe Nagi!
I’m happy that you enjoyed it Michael! N x
The flavor was ONO (DELICIOUS) as we say in Kauai-however my sauce cooked all the way down. any suggestions next time?
Hi Kristin – you can add a bit more stock or gravy if it seems to be reducing a bit too quickly. N x
I made this dish recently and it was amazing. Had so many comments saying it’s the best curry ever. Thankyou for this delicious recipe.
This might be a really random question – but do you remove the cinnamon stick, cloves and cardamon pods after cooking? Or just pick them out when eating? How does that work?
Hi Jenny – Indian food does traditionally contain whole spices and you can either remove them before serving or just set them aside when eating. N x
Thanks. Appreciate your reply 🙂
I’m planning on doing an Indian dinner party and one of my guests requested rogan josh. I did a “dry run” today and your recipe rocks! I expect to have some very happy guests.
Kashmiri dishes are Pakistani bud.
Hi I was wondering if I could do this in the slow cooker? I’ve a large crowd coming round and thought I could use two slow cookers to make enough for 20 people?
As long as you saute off the spices and onion first Amanda, that should work fine. You might have to remove the lamb and reduce the sauce a bit at the end if it doesn’t reduce enough with the lid off. N x
this was an amazing curry; I’ve made this so many times after finding this recipe. one of the best curry recipes out there
Sorry Nagi,
Re Rogan Josh – my question is how can I make this recipe in my slow cooker. Cheers, Julie
Hi Nagi,
We love your recipes and looking forward to your new cookbook. Please advise if or how I can make your Rogan Josh in a slow cooker as during the summer I don’t like to use the oven. Thanks and take care, Julie
So good my sons argued over the last serve….
Will be another regular recipe
thank you Nagi
Feeding a larger group so was going to try double. Have you done this before?
This is a great recipe to double – we cook it large scale at RecipeTin Meals! N x
Love this recipe use it for lamb and chicken, full of flavour, a great hit with the family.
Thanks heaps.
Amazing
This was a hit with the family. I was short on time so used lamb steak and some seared venison leftover from the day before all cut small which cut the cooking time. We are looking forward to the leftovers!
Another winner with this recipe Nagi! I had all the ingredients and followed the recipe accordingly with just one slight difference, searing the lamb before adding. Turned out fantastic accompanied with home made naan and steam jasmine rice, absolute hit!
Great tip Dan! I am happy to enjoyed it! N x
Wonderful recipe. It’s very easy to make; it just takes some time to get all the ingredients chopped, measured and ready to go. This recipe is better than most of the Rogan Josh I’ve had in restaurants. I could not find cardamom pods so used ground cardamom. Also, even though recipe warns against it, I I made it with leg of lamb because I had it on hand. The lamb was SO tender after 2 hours cooking.
How much ground cardamom in place of the pods? I was also unable to find cardamom pods
I can’t remember but I found a conversion online.
Superb – easily the best recipe for Rogan Josh I have tried.
Fabulous! I always order Rogan Josh when I go to an Indian restaurant. Until now I have been too intimidated to make it. I followed this recipe to a tee. Just measuring all the spices takes the majority of prep time. Other than that you can mostly leave alone it to simmer for a couple hours on the stove. This recipe makes a perfect weekend meal and will go in my recipe file.