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!!)
Robyn says
Rogan josh. Hi Nagi. I’m hoping you can clarify your suggestion in regards to pure chili as to US chilli in this Rogan Josh recipe. I’m ready to make it, but unsure what you mean by this. I live in QLD, Australia. I have cashmere chilli powder and others from local supermarket. How can I tell which is which? Kindest regards, Robyn
Steph says
Hi, just use regular chilli powder as found in any of our supermarkets. In the US, chilli powder is confusingly a blend of spices, as opposed to being pure ground chilli.
Chat Madeira says
Yum yum yum, cooked this for dinner and the family loved it. Thanks Nagi.
P.S. I have to add extra chilli as we all love heat in our food.
Jessie Fisher says
Sorry, *Nagi
Jessie Fisher says
Hi Magic. Can I sub the yoghurt with coconut cream?
Nagi says
Hi Jessie, yogurt or sour cream is the best option here. N x
Jessie Fisher says
Thanks. I used a tablespoon of both Greek yoghurt and Coconut cream – amazing!
Arlisha says
Any tips on how to make it spicy?
Penny says
Hey Nagi, I just tried to make this and simmered on the lowest heat but it’s burnt & no liquid left at all. I added the 1.5 cups – any suggestions?
Nagi says
Sounds like your heat sauce is too hot unfortunately, do you have an ovenproof dish that you could put in the oven at a constant temp? N x
Bethany says
I made this last night and it was INCREDIBLE! My question now is, what else could I cook with the leftover boneless lamb shoulder? (I could only get my hands on 1.75kg and would love to try something else!)
selby says
Thanks again Nagi, you are becoming my go to for every recipe, I haven’t tried one that wasn’t amazing.. I made this rogan josh in my slowcooker today, I will never again resort to jar curry paste!
Meeta patel says
Hi! I made this tonight and the flavors are delicious! I noticed that my yogurt curdled at the end. Any tips on how I can prevent this from happening again? Thank you!
Nagi says
Hi Meeta, sorry this happened to you – try lowering the heat and simmering gently rather than boiling to avoid it splitting. N x
Bernie Dousi says
OMG….this was amazing – better than one I’ve eaten in an Indian restaurant!!! I was lucky enough to score some lamb rump on special so left some of the fat on, and it had a bit of marble so no problems with dryness. I’ve just made it again….after leaving it in the fridge for a couple of days. It is sooo good!
EM says
Best Rogan Josh ever – I grabbed a jar of the curry paste the other day in a hurry but never again it was nothing like as good! I usually leave yoghurt out so people add their own & reduce chilli a little but otherwise exactly as per recipe. High on repeat list 😊 thanks for an awesome recipe!
Helena Constable says
Made the Lamb Rogan Josh last night. With the spices, I rolled it in with the Lamb pieced. Left it for an hour then cooked it.
Everyone loved it.
I also made the Pakora. I could not find any Chick Pea flour so I used Buckwheat flour. I had to add a bit more water. Other wise again everyone loved. will be making it again.
Vicky Miller says
Great recipe. Delicious and even better the next day.
Natalie Casey says
Made this recipe tonight, was delicious. Highly recommend!
Anna says
Can you brown off lamb before cooking, or do you just add it raw?
Nagi says
Hi Anna, you can although I don’t find it necessary here – N x
guy dorrell says
About to try this but I just watched the video where Rick is watching this being cooked and the chef says he PRE-cooks the lamb before adding it to the spices. It doesn’t say if boiled or roasted but I can find no recipe with mention of this in any recipes citing Stein. Can anyone clarify for me?
Carm says
This was so easy and so yummy! We had a lot of leftover roast lamb from a previous dinner so used that and it was excellent. Thanks so much for another tasty recipe.
Maria Savas says
I don’t eat lamb. Would this recipe work with other meats?
Stephanie Trestrail says
Made this tonight, awesome flavour.
Mel Laybourn says
Made it yesterday. So easy and delicious.
Amy says
I would think other meat like beef will do. For chicken, I would think the cooking time needs to be reduced because it’s a softer meat.
Alison says
Hi Nagi, I love your recipes! Do you have any tips for cooking this in a pressure cooker/instant pot? Thanks!
Nagi says
Not this one as written sorry Alison – you want it simmering so the sauce reduces too. N x