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!
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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;
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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;
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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!!)
I am hosting ‘Girl’s Night In’ this week and it’s an Indian-themed menu. Of course I turn to you, as your recipes always rock! We all love lamb but I cannot find shoulder anywhere right now. If I sub beef, do you recommend chuck roast? And, actually curious if you think worth it or should I switch gears completely and choose another dish? Many thanks!
Amazing flavour! Great curry recipe thanks Nagi 🙂 also love the cookbook here in the UK!
This was excellent! I followed the recipe and used leftover grilled boneless leg of lamb and followed the instructions as if using uncooked lamb. It was sooo good! I bought your cookbook and have also made so of those recipes. You are my new favorite chef!!!
This is by far the best curry recipe ever, we didn’t have lamb so I used beef. Absolutely amazing!!!
OMG our new favorite lamb recipe!!!
Hubby just called it Nirvana:)
Thank you SO much for this recipe!
Can’t wait for our company to check it out tomorrow night. Cooked in advance, since as said, always better the next day and that leaves time for Daal Fry and Saag Paneer-perfect:)))))
I made this curry but adjusted it to serve 6, absolutely delicious and even better 2 and 3 days later.
I made this for guests (together with the easy Naan breads) and it was absolutely delicious. I made it the day ahead and the flavours really developed (as a good curry always does). It was so good and I’ll definitely be cooking this again and again.
Love this recipe! Super easy, and oh so delicious!
I normally will follow any recipe religiously the first time I cook it….then 9/10 will change it, if it is good enough to repeat. Your recipes get the same, except I never need to change them:) This time, I had a cooked lamb roast going to waste so I substituted that, instead of raw lamb….I saw other recipes, but really wanted yours, so I cooked it for slightly less time. I feel such a fraud….however, the curry was absolutely beautiful…and the lamb so tender….phew….my family had me under pressure. Thank you Nagi for so many recipes, including your marvellous cook book…bought it purely for the Peking beef…it did not disappoint…for that recipe alone, the book was more than worth it..
This is my favorite Indian dish when we go out for Indian food. At the restaurant I usually get it with chicken. Because we raise our own sheep I really wanted to try it with lamb, It was amazing! I prepared everything as the recipe said except I put it in the instant pot on high pressure for 45 minutes. It turned out great! The next day I made it again, with no objections from the family, but with chicken. I used the instant pot again but on high pressure for 10 minutes. Again, it was delicious! Of the two, the lamb was awesome!
Best Roghan Josh ever. Family thought it amazing. Son said it was one of his top ten meals ever!
Made the Nan Bread too – most excellent. Going to do it again soon for a curry club night with mates.
OMG l made this tonight and it was the best curry l have had ever. So full of flavour and just the right spice. I will never go out for Indian again, and the ones in the supermarkets lack flavour.
Thanks so much for this lovely recipe.
Great recipe, I adapted slightly by using coconut oil instead of ghee (it smelt amazing), beef instead of lamb and once I completed all the additions cooked in the slow cooker for 6 hours. The sauce was a lovely consistency and the flavour is miles better than the restaurant curries in my area.
Can’t wait to try the Vindaloo..!
This was simply amazing! Thank you for providing the imperial measurements! I had to use beef (blasphemy, I know) as we had no lamb available. I appreciate the notes about spices. I had good ol’ American chili powder so added 1/4 t of cayenne pepper. Flavors were wonderful and hubby said he’d take this over plain American stew any day! I also made your naan recipe to go with- that was a hit too! I’m looking forward to trying more of your recipes. Best wishes
Perfect as always
? Can’t we cook this in instant pot pressure cooker ?
I had two forequarter chops that were very different in size so dinner for two was off the table. I made this recipe instead (full whole spices, everthing else halved) and it turned out amazing. Served over chips for a deluxe experience…can’t wait to make it again. Exceptional.
Amazing recipe. Kids love it. Just wondering if I can use powdered stock instead of liquid stock?
Hi Salma, is your powdered stock one that you add water to? If so, I think it would be fine. I use a paste stock that you add water to and it is the equivalent of liquid stock.
I love this site so much. Always beautiful recipes. This one tops it. I used lamb leg steaks and substituted half for potatos which I added towards the end of cooking. I didn’t add more fennel or Graham masala. The yoghurt is a must for me. Just a tad to balance the spice. Was absolutely perfect. Thank you.
Hi Nagi. Can I cook this recipe in a slow cooker? The cost of energy in the UK is bloody terrible….. I made your yummy beef stew using a slow cooker and it was so good. Thanks
Thank you so much. followed the recipe exactly (except added double onions).
It was sooo good.
Thanks Nagi for all your efforts Xx