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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!)
Tessa says
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.
Wika says
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!!!
Nagi says
Thanks so much Wika!! N x
Cyndy says
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!
Nagi says
I hope you loved it Cyndy, love to hear an update on how it all went!! N x
Cyndy says
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.
Daniel Douglas says
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
Nagi says
Thanks so much for the great feedback Danny & Eileen – I hope you both love the Rogan Josh!! N x
dennis rees says
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.
Nagi says
I’m so glad you enjoyed it Dennis – N x
Miranda says
Thanks Nagi. Made this for lunch and the family loved it.
Nagi says
Wahoo, that’s great to hear Miranda!
Maria says
Hands down the BEST lamb curry that I’ve ever made. Totally delicious 😋 thanks Nagi for another great recipe
Nagi says
That’s so great to hear Maria, thanks so much for the feedback! N x
Heeja Lee says
I love love this recipe. Came out so good I love all of your recipes. ❤❤
Nagi says
Thanks so much Heeja ❤️
Melissa Denise says
This curry was amazing!! My boyfriend and his friend loved it. Thanks Nagi for helping with the brownie points 🙂
Nagi says
That’s great to hear Melissa! N x
alimak says
OMFG
Beats the Jaime Oliver recipe I’ve been making hands down!!!!!
And toilet rolls are NOT in short supply in New Zealand! Nor are kitchen wipes
Nagi says
Woah – I’m so glad you love it Alimak!
Angela says
I cannot find fennel powder at either of my local grocery stores. Can I use fennel seed instead?
Kerry says
Angela I couldn’t either so went to a Indian grocery store and they had it Bins. Looking forward to making tomorrow
Nagi says
Hi Angela, you can, just toast the seeds and grind them with a mortal and pestle – N x
Jane Witney-Taylor says
Hi Nagi
This was a big hit in my family! Lucky we had a cooler day on the day you posted and after seeing the recipe I just had to make. I added a couple of diced orange sweet potato just to pad it out for 6 adults. Toilet rolls are in short supply in NZ too as are kitchen wipes etc! Some people won’t have to buy toilet paper for years to come going on the empty shelves!!
Nagi says
Sounds great Jane!! N x
Caroline says
Hi this recipe looks amazing can I ask if the total carbohydrates include the rice, or are they just for the main dish?
Many thanks
Caroline
Nagi says
Hi Caroline, Nutrition is just for the dish – no rice 🙂
Kym says
This was AMAZING! My husband loved it and said he couldn’t wait to bring leftovers for lunch
Nagi says
Wahoo, that’s great to hear Kym!!
Jamie says
Hi Nagi, this looks amazing! Would it be possible to substitute with beef. If yes, would it be best to use stew/chuck beef and should I cook it any differently? I’m such a huge fan on your recipes.
Nagi says
Hi Jamie, cook as per the recipe – any stewing cut of beef will be fine 🙂
Ems says
Hi Nagi,
I’m trying this tonight but with beef. So no need to brown the meat first?
Thanks for your recipes. I can’t wait to try this!
Ems says
I ended up just chucking the beef in without browning and I don’t thing it lacked any flavour for it, which was a lovely bonus. This curry had such a amazing flavour Nagi and was surprisingly easy. It made my house smell amazing.
I will make again but definitely will try with lamb.
I adore your curry recipes, although I usually make the south east Asian style ones rather than Indian. I love Indian but I aim for more veggies so I end up avoiding Indian curries at times. I especially love the Thai red curry and the potato and chickpea curry from the Caribbean. The next one will be the chicken tikka masala.
Karen says
This was fabulous Nagi, another winner!
Nagi says
Wahoo, that’s great to hear!! N x
Sonia Lee says
Yum!, I made this on the weekend and it was divine, Very easy and very tasty. Husbands comment “if only they made curries this good in restaurants”!
Nagi says
Woah – that’s the best Sonia! You nailed it!!! N x
sherry says
This was so good, thanks Nagi. I only cooked it for 1 1/2 hours and the lamb was nice and tender. (My hungry husband couldn’t wait any longer, the aroma was driving him crazy) The sauce was so delicious. Next time we’d like to add some potato pieces to soak up the flavour. Thanks again for another excellent recipe.
Nagi says
I know the feeling all too well Sherry! I’m so glad it was a hit! N x
Michelle says
Hi Nagi this looks amazing. I have a question regarding the ginger, would it matter if I used the ginger from the jar, or would it be better to omit it, ginger is currently $39 a kilo where I live in Australia. Thanks. Ps Nagi I always comment on your food but never on Dozer, he is so cute, I always read about his adventures.
Rhonda says
I left this comment on the 28th February however did not receive a reply “RhondaFEBRUARY 28, 2020 AT 4:08 PM
This looks amazing Nagi! Could I do it in the slow cooker on low for 6-8 hours do you think and stir the yoghurt in just before serving?”
Nagi says
Hi Rhonda, you really want this on a gentle simmer to reduce the sauce and bring out the flavours. You just wont get this with a slow cooker unless you started cooking in a pan, transferred to a slow cooker, then transferred back to a pan to reduce – it’s too much hassle. N x