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!!)
This is not Roghan Josh. Roghan Josh has no tomatoes and it is definitely not “creamy.” If you want, use Ratan Jot to give the gravy a red appearance.
My sauce is very thin. Followed the recipe exactly?
First time making Rogan Josh! Turned out amazingly! I used lamb ribs and worked great, I also only had fat-free yoghurt so I mixed it with some cream and some Maizena, and it turned out really well, didn’t curdle!
Next time I make it I’ll add some extra chili powder. I like it spicy!
Thank you so much for this spectacular recipe!
Can I use Kashmiri chili powder? Would love an instant pot version of this recipe!
First time of cooking a lamb Rogan josh and it was a real belter. Will most definitely be doing this again to give to appreciative friends
I have just made this recipe for dinner tonight. It is simmering away while the basmati cooks. It tastes delicious. Thank you Nagi for this recipe.
I have to admit I use a beef top roast instead of lamb, I double the recipe, and I cook it at pressure (4o minutes and a quick-release at step 8) to save time. That being said, this is the best rogan josh I have ever had. Beats every restaurant version I’ve eaten. This has become my family’s favorite curry dish.
Use Nagi’s naan recipe along with this. It produces amazing, authentic naan with no trouble at all. That naan with this sauce is decadence.
Did you reduce the liquid amount when you pressure cooked this? Or did it turn out ok with the same amount as recipe suggests for stove top?
Made this twice now and it’s just fantastic! Possibly one of the most authentic – yet also very simple – curries I’ve made. The only change I made was simmering the curry in an oven set to 150C, instead of on the stove. Thank you <3
Hi Nagi
Just wanna ask how you calculated the calories? Is it for the whole recipe or what’s per serving? And if so how much is per serving, thanks
Hi Nagi – love all your recipes – my only problem is that I have a big family of teenagers so I have to usually at least double the recipe but it can sometimes mean that the proportions are off – eg, too much liquid, loss of flavour – I use the slider bar for quantities but are there any other tips you have? thanks!
Mine came out quite thin and watery, I followed the steps to a t and used 1.5 cups of a chicken stock carton. any advice?
This recipe is the real deal, I added a finely sliced capsicum at the beginning and frozen peas at the end to get some vegetables into it.
I am cooking this now but want to add some pumpkin and carrots, at what step would I include them?
Thank you 😊
Absolutely loved this recipe! Coming from Toronto, we have many Indian restaurants and this recipe nailed the authenticity! Easily a favourite in our home!
To answer your question Ed, the cinnamon along with the cardamom and cloves are suppose to be left as whole spices in the first step of the recipe. Adding whole spices to any dish should result in a more flavorful and vibrant taste!
Wow. I’ve never been fond of curries but I made this last week as a treat for my partner. I’m converted. Unfortunately there were no leftovers so I’m doing it again tomorrow but a double batch.
This was outstanding! Added a 1/4 tsp of cayenne to make everything sparkle. Loved it.
Superb recipe, flavours were spot on. I should have trusted my instinct though about the yoghurt as it made it grainy. Next time I’d replace that with a dash of coconut cream instead for better consistency. But honestly, the flavours are awesome!
Beautiful simple curry that tastes authentic. I used chicken
If the chilli powder isn’t what the US calls chilli powder, then what is it called in the US?
Hi, it’s still called chilli powder but a US Chilli cooking page I follow will always mention if the powder used for recipes is pure or American chilli powder. I never understood why the typical American chilli blend is a mixture. It makes for confusion in some recipes you come across online.
Ground chillies I would think
Any real chili powder will do as long as it doesn’t have other ingredients added. Just check the label.
I watched the video and it shows the whole cinnamon stick. The cardamom pods are also added. Though not shown, the pods and cinnamon stick would need to be removed before serving.
Australian chilli powder is dried and ground chillies without additives or other spices.