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 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!!)
Just made this this evening and served with basmati rice and the cucumber salad with yogurt, lemon and garlic. It was amazing. I will definitely make this again, a real winner ☺️. Thank you for a superb curry recipe.
I bought lamb shoulder on the bone and portioned this and even made the fennel powder.
Excellent
I had a package of stew meat I was reluctant to use, for fear of ending up with tough, chewy meat. I didn’t want to do stew, so this excited me. The sauce is absolutely OUTSTANDING, and i’m a novice at making my own curry- not anymore. It worked out perfectly, my meat was tender in the exact amount of time suggested. I left of the greek yogurt in the end & served it with a cassava naan. Thank you for such a satisfying recipe, i’ll be dreaming of this sauce!
Looks really good! Can I use the oven for stewing instead of the stove? If so, how long at which temp? Thanks!!
Hi Z, you could transfer to the oven at step 7, I would say 180°C / 350°F (160°C fan) – for the same time. Just check the meat to ensure it’s tender and pull apart. N x
Just made it for dinner. Used 1.3kgs of lamb shoulder chops bone-in, cut the meat off as per recipe. Served with naan bread and cucumber salad, and of course they were all Nagi’s recipes. The food was absolutely delicious. The only complaint from my husband was he needed bigger portion next time😂… Thank you Nagi.
Made this tonight. Everyone loved it. Thanks Nagi.
This recipes absolutely delicious! Just like a bought one. Might add a bit more chilli next time but I like it hot! Lamb was delicious and tender
Absolutely outstanding recipe! Restaurant quality
This was the perfect Valentine’s Day dinner! Will make this one again!
Yum I can’t wait to make this! I couldn’t find fennel or cardamom, do you think I can make without or are there any substitutes? Your recipes are the best. Thanks!
After looking and trying different recipes, I FINALLY found the best one. I made it last night and we love it. My husband even shared pics and comments with our grown up children and this is what he said: “It was outrageous! Seriously Namaskar South Africa quality. Just amazing”. So thank you Nagi for sharing your cooking skills with the rest of us!
Fabulous recipe…first ever curry and was alarmingly good!
This is a fantastic recipe, just made it tonight, as good as any restaurant dish, this is definitely on my cook again list.
Looks like a great recipe id like to try with some guests. Please can you give me some tips to make this dairy free?
This is one my my and my boyfriends favourite meals – tastes just like a curry you’d order at a restaurant!
We tried it with chuck beef instead of lamb for a budget friendly option and it worked out just as well 🙂
Hello! May I ask, what can I substitute for fennel powder? It is not readily available where I live. Thanks!
The best Rogan Josh I’ve ever had. I wish I could eat it every night. We serve ours with mango chutney, papadums and cucumber and yoghurt. Amazing!
Hi Nagi
I am about to make this recipe and luckily have all the ingredients except Fennel powder which I can’t find in any of my local shops. I managed to get Fennel seeds though, will they do? I’m desperate to try this one out. Please help. x
Hi Jake, you can quickly toast them in a hot pan until fragrant and then crush them into powder 🙂 N x
Thanks Nagi. Merry Christmas! x