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!!)
Made this tonight and it was such a hit, even though I left it on the stove too long and it started to catch on the bottom of the pan it was still absolutely delicious. Will use maybe half the chilli next time if making it for the family, as although hubby and I thought the heat was perfect for a rogan Josh, it was slightly too spicy for our 3 year old. Definitely making again.
I’m no expert but I think rogan Josh doesn’t has tomato in it. But it does have hing or Asafoetida and ratanjot which are both missing here
Hi, I am having a hard time finding lamb shoulder anywhere near me. Is there any other meat that you recommend as a substitute? Thank you in the advance!
Hi Selina, you can use any cut as long as it’s not leg and not lean. You need the fat through it to be tender and not dry 🙂 N x
Just made this for tomorrow, WOW!!!!! I didn’t have some of the required spices but did have most, so subbed. This is going to rock. Thank you yet again!
Wahoo, that’s great Sue! N x
By the end result achieved today, i swear allegiance to your style and am addicted to the wonderful taste it achieves. Thank you very much for the simplicity in following your recipes. Salutations in creating this.
Thanks so much Rajesh ❤️
Nagi, Hope this finds you well. May i ask if you could please post your take on Pepper Pork?. I personally like the mangalorean style, however there are a lot of variations. would be highly grateful if you could. Thanking you in anticipation.
I made this over the weekend and was absolutely blown away by the flavour, depth and intensity of the dish. Thank you! It was better than restaurant quality. Your recipes have always been so delicious!
Beautiful flavours that gently build to a delicious warmth
Lamb so soft, melt in the mouth. Absolutely gorgeous
Cannot thank Recipetin enough for making me feel like a worthy cook.
That’s lovely to hear Katrina, I’m so glad you enjoyed it! N x
It was so easy to make. Super tasty. Thanks
I’m so glad you loved it Nicole! N x
Absolutely loved this but had to do it a bit hard (and prob a bit more expensive) by buying lamb shoulder chops and cutting off the bone. Cannot find boneless lamb shoulder anyone else got a better idea. At the end was so worth it Yum Yum
It’s so worth it though Kerry!! N x
Made this today in the slowcooker. Lamb Shoulder does need serious cooking time on ‘low’ and also one hour on ‘high’ without the lid. Was worried because of the sauce being not thick enough but with a few good dollops of greek yoghurt the sauce became of the right consistency. Utterly delicious!
I’m keen to try this in the slow cooker too! Did you use the recipe as is? How long did you put it in the slow cooker for?
@Linda: Give it a go! I’m not one for following recipes to the letter I’m afraid (didn’t use ghee for example) but I did use the herbs & spices from recipetin’s post here. Using the slowcooker means half an hour (or even a whole hour) more or less doesn’t really matter (at least that’s what I think). If you ask me it’s pretty hard to overcook. Most of the time I start chopping onions and such somewhere in the morning, and have the slowcooker on ‘low’ for at least 6 or 7 hours. And after that one hour on ‘high’ will give you a thicker sauce or stew – while boiling rice or something (so you can keep an eye on the slowcooker). Can’t do a whole lot wrong and it makes a delicious meal!
I’m keen to try this in the sl or cooker too! Did you use the recipe as is for the slow cooker? How long did you put in the slow cooker for? 🙏
I knew that traditionally to colour the rogan josh Ratanjot and Kashmiri chilli are used.
Hi!
As soon as I put in the yogurt it curdled. Still tasted great but didn’t look as pretty as yours. Suggestions?? Thank you!!
I think u must whisk the curd before u mix with the curry. So it wont curdle then.
What do you mean? Mix the what?
Always add the yogurt spoonful by spoonful incorporating each one before you add the next. This should prevent the curdling
THank you! I will try that. Disappointing no tips from Tin??? 🙁
Made this with beef instead and it was so tasty. Yes there are a lot of ingredients but once you have got these prepped it’s straightforward and the results satisfied my craving for a decent curry. Family loved it too 😀
I’m so glad you gave it a go Alyson!! N x
Another spectacular dish!! You never disappoint. This turned out perfectly – the lamb was super tender, the wonderful sauce just the right amount and blend of spices. This is another recipe that’s going into my recipetin! P.S. I don’t even bother looking anywhere else for recipes anymore – just your site! P.P.S. Stay safe and healthy.
Adore you!
Your cooking mostly tasty just looks the same like in the pictures or ur video. Not like other…using good n looks yummy in pictures but mess in recipe!
You rock!!!
Thanks so much Wika!! N x
The Lamb Rogan Josh is simmering on the stove right now. I snuck a taste after 45 minutes, and wow, it is so good.
I normally follow new recipes to a T, but since I had nothing but a 28-oz can of crushed tomatoes, I used some of the tomato relish we brought back from Australia two weeks ago instead.
I wasn’t sure what you meant by chile powder like in the US, so I used cayenne. Everything else follows the recipe.
It took 1.5 lbs of lamb shoulder with bone to yield around 700 grams of lamb. That was four fairly thick shoulder chops. Sorry for the mixed weight measurements! I usually cook in grams, but the lamb packages are in pounds and ounces.
The hardest part of the process was boning the lamb and cutting a lot of the big fat out. Since there are so many spices, I did a mise en place for them so I wouldn’t forget anything.
Greatly looking forward to dinner tonight!
I hope you loved it Cyndy, love to hear an update on how it all went!! N x
Hi, Nagi, it was delicious. There is only enough left over for one person, so we’re drawing straws!
We both want to make it again, so I will make sure I take all the appropriate spices with me to our French house. Esp. the cardamom pods I’ll have trouble finding because we’re in the countryside away from major supermarkets and ethnic food stores.
Hi Nagi. Greetings from the Big Apple. I’m an amateur cook but have done so for so long that I can usually imagine the taste of a recipe by mentally absorbing it. Your compelling photos and video help too. Looking forward to cooking your rogan josh here on the Upper Westside of Manhattan to keep my wife well fed since going out to eat is becoming less frequent. Say hi to your handsome Dozer for us. BTW I knew a guy from Mississippi with the same name. Best wishes, Danny & Eileen
Thanks so much for the great feedback Danny & Eileen – I hope you both love the Rogan Josh!! N x
A really great and simple curry to make. Thoroughly enjoyed and I’ll be trying some others now. The tip about the shoulder lamb was very valid as I normally used any lamb diced cut.
I’m so glad you enjoyed it Dennis – N x
Thanks Nagi. Made this for lunch and the family loved it.
Wahoo, that’s great to hear Miranda!
Hands down the BEST lamb curry that I’ve ever made. Totally delicious 😋 thanks Nagi for another great recipe
That’s so great to hear Maria, thanks so much for the feedback! N x