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!!)
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 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.
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!
Absolutely loved this recipe! Coming from Toronto, we have many Indian restaurants and this recipe nailed the authenticity! Easily a favourite in our home!
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?
I’m confused about the cinnamon. It says a ‘stick’. Are you supposed to grind down a whole stick, or just leave it as a stick? If it’s left as a stick, it seems odd that it would be included in the first step.
you leave the stick whole. take it out at the end
Amazing, mouth-watering, so flavoursome, more-ish!! An absolute hit with my entire family. Only negative is on my part – wish I’d made extra to have as leftovers today! Thank you so much, Nagi!
Unbelievable best Rogan Josh I have ever eaten, not using bought paste. Fantastic.
Absolutely LOVED it! I thought the sauce would be too runny, but it thickened up just as you said, and was soooo delicious! It was a hit with my entire family, only wish I’d made extra to have for leftovers today! Thank you, Nagi!!
Excellent.
Who needs to eat out when you can get such wonderful flavours at home.
When ever I make a curry I need to make something else for the younger two( 5&7 yr olds) thanks to Bluey and the curry swap episode and this EPIC kid friendly curry the whole family happily ate this for two days straight. I did use coconut cream instead of yogurt to make it dairy free and it made it nicer, nuttier. Keep the recipes coming. YUM!!
Easy to make and delicious. My husband eats keto so I fried a couple eggs and smothered with the sauce. Served the lamb over spaghetti squash. Amazing
Looking at this Rogan Josh recipe – step 10 says stir in yogurt, yet the only yogurt in the ingredients list is for garnish. Did I miss it in ingredients?
I think it means to stir in just before serving so it is listed under “Serving/Garnish”. This is how I do it anyway. 😊
Better by far than my local indian restaurants and a firm family fave. Authentic, delicious and never any leftovers!
This tasted just like it came from an Indian restaurant. Loved it.