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!!)
Better by far than my local indian restaurants and a firm family fave. Authentic, delicious and never any leftovers!
I just love making this recipe and eating it too! Quick question for you all….my version come out quite grainy. Anyone else’s like that too? What am I not doing correctly? Hoping someone can provide any advice! Thanks!!
OMG, not only did my better half love it(She raved about it), youngest and middle child loved it. Oldest was out for the night. This will become a to do on our roster of food to cook. Love what you do Nagi
I never leave reviews and I’m a long time follower. As an expat from the UK you’ve shown me how to make foods I miss here in the USA
I’m also half Guyanese and have eaten some amazing curry in my life, shoot my mum taught me to make curry.
This hands down is the best lamb rogan josh recipe I’ve ever come across. Simple instruction and easy ingredients. My husband ate 3 bowls!
Thank you so much for sharing! The spice blend here is gold.
Thank you!!!
Absolutely delicious. Love the authentic flavours. I used to frequent a stunning Indian restaurant in London and the flavours just transported me back.
So good! Requested again in my house
I am making my way around the world cooking international dishes. I made the Rogan Josh last night and it was very good. Did not have the chilli powder you mentioned in the recipe so I used 1/2 tsp of cayenne pepper. It was plenty spicy, made my scalp sweat. Will definitely make it again.
Tried this recipe tonight and it came out awesome! Thank you! My husband is not fond of hot curries and this was just perfect!
Love this curry, so simple to prepare, really takes no effort but produces a delicious flavourful curry. Don’t forget step 10 -adding the yoghurt etc. the first time I made this I was so keen to get stuck in that I forgot this step. The curry was delicious but when I made it next and remembered that step it was next level. Try it, you won’t be disappointed- even for a non lamb eater married to a lamb lover this is an exceptional curry.
Hi Nagi,
I am making the Rogan josh tomorrow night, I cant find cardamon pods, can you tell me if it is ok to use ground cardamon please.
Cheers and thanks for your amazing recipes.
Lyn 🙂
Hi Lyn, You can use ground cardamom, it is however milder than the pods, which have a bolder taste, Hope that helps.
I made this using both lamb and chicken but the best meat to use is goat and the flavour is just amazing
Made this for dinner tonight and it was absolutely phenomenal! My Indian husband kept asking if my mother in law stopped by haha
my most fave recipe and if you prep (get spices combined and ready like you are on a cooking show) it is insanely easy – made this 3 times now and everyone thinks im a master chef. You have officially become the only place i go to for recipes
Can you make this in a slow cooker?
Wow, you’ve don’t it again Nagi, better than our local Indian restaurant. Pressure cooker for 20 minutes and it was perfection!
Yes.. I always use my slow cooker for this and I found the longer it cooks the better it is and cook it on low overnight and turn it off in the morning.. the flavour is devine
I am hosting ‘Girl’s Night In’ this week and it’s an Indian-themed menu. Of course I turn to you, as your recipes always rock! We all love lamb but I cannot find shoulder anywhere right now. If I sub beef, do you recommend chuck roast? And, actually curious if you think worth it or should I switch gears completely and choose another dish? Many thanks!
best off change to beef vindaloo
Amazing flavour! Great curry recipe thanks Nagi 🙂 also love the cookbook here in the UK!
This was excellent! I followed the recipe and used leftover grilled boneless leg of lamb and followed the instructions as if using uncooked lamb. It was sooo good! I bought your cookbook and have also made so of those recipes. You are my new favorite chef!!!
This is by far the best curry recipe ever, we didn’t have lamb so I used beef. Absolutely amazing!!!
OMG our new favorite lamb recipe!!!
Hubby just called it Nirvana:)
Thank you SO much for this recipe!
Can’t wait for our company to check it out tomorrow night. Cooked in advance, since as said, always better the next day and that leaves time for Daal Fry and Saag Paneer-perfect:)))))
I made this curry but adjusted it to serve 6, absolutely delicious and even better 2 and 3 days later.
I made this for guests (together with the easy Naan breads) and it was absolutely delicious. I made it the day ahead and the flavours really developed (as a good curry always does). It was so good and I’ll definitely be cooking this again and again.