Indian Lamb Curry (Rogan Josh)

Hello friend! Today, we’re going on a little trip. Not to the stunning valleys of Kashmir, but to your kitchen, where we’re going to recreate a taste of it. We’re making Rogan Josh, and if you’ve never had it, you are in for a serious treat.

The name is just as cool as the dish. “Rogan” means oil or ghee. “Josh” means passion or heat. So, what we have is a passionate, intensely flavorful, and beautifully red lamb curry. It’s one of the most famous dishes to come out of India, and for good reason.

Traditionally, that signature red color wasn’t from a ton of fiery chilies. Nope. It came from a flower root and special, mild Kashmiri chilies. The result was a curry that was more fragrant than spicy.

Over the years, I’ve tried so many versions of this recipe. Some were too complicated, others just didn’t taste right. This one? This is the one I’ve perfected in my own kitchen. It’s got that authentic flavor, but it’s totally doable for a home cook. We’ll build the flavor up in layers. First, waking up the whole spices. Then, patiently browning onions until they’re sweet. And finally, slow-simmering the lamb until you don’t even need a knife.

This isn’t just about making dinner. It’s an experience. So, let’s create some magic together!

Let’s Break It Down

Okay, before we start chopping, let’s get a quick look at what we’re getting into. Patience is the secret ingredient here, so just enjoy the process.

Prep & Cook Time: This isn’t a 30-minute meal. Set aside about 20 minutes for prep. The cooking takes a leisurely 2 hours and 30 minutes. The good news? Most of that is just hands-off simmering. Your kitchen is going to smell incredible.

Servings & Scaling: This recipe is perfect for 4 people. But it’s super easy to scale up or down. Hosting a dinner party? Double it. A cozy meal for two? Just halve it. Here’s a quick cheat sheet for the main stuff:

Ingredient	For 2 People (Half)	For 4 People (Original)	For 8 People (Double)
Ghee	1.75 tbsp	3.5 tbsp	7 tbsp
Lamb Shoulder	375g / 0.75lb	750g / 1.5lb	1.5kg / 3lb
Chicken Stock	¾ cup / 185ml	1.5 cups / 375ml	3 cups / 750ml
Paprika	1 tbsp	2 tbsp	4 tbsp

Difficulty Level: I’d call this Medium. There are no fancy chef techniques here. But getting that deep, rich flavor means paying a little attention, especially when you’re browning the onions. Think of it as a fun weekend cooking project.

Equipment Needed: You don’t need anything special! A big, heavy-based pot or a Dutch oven is your best friend. Why? It spreads the heat out evenly and stops things from sticking to the bottom during that long simmer. Any big, sturdy pot will work, though.

Make-Ahead/Meal Prep: This is the perfect dish to make ahead. I swear it tastes even better the next day. All those amazing flavors get a chance to mingle and deepen overnight in the fridge.

The Heart of the Curry: Your Ingredients

The better your ingredients, the better the final dish. It’s that simple. Let’s talk about what we need.

First, the star of the show: 750g (1.5lb) of boneless lamb shoulder. I always go for shoulder. It has a great balance of meat and fat. As it cooks for a long time, that fat just melts away, making the lamb unbelievably tender and the sauce so rich. I ask my butcher to cut it into big 1.2-inch (3cm) cubes. You can also use bone-in lamb—the bones will add even more flavor to the sauce.

For our cooking fat, we’re using 3.5 tbsp of ghee. Think of ghee as liquid gold in Indian cooking. It’s basically clarified butter, so it has a high smoke point and a lovely nutty flavor. If you can’t find it, don’t worry. A good quality unsalted butter is a perfectly fine substitute.

The flavor foundation is built on aromatics. Here’s what you’ll need:

• Whole Spices: 1 cinnamon stick, 6 green cardamom pods (just give them a gentle crush first), and 4 cloves.¹
• The Fresh Stuff: 1 large onion (finely chopped), 3 garlic cloves (finely minced), and 1 tbsp of fresh ginger (finely grated). My advice? Use fresh ginger and garlic. The paste in a jar just doesn’t have the same bright, zesty flavor.

Our spice blend is what gives Rogan Josh its soul. It’s a beautiful mix that’s warm and aromatic without being crazy spicy.

• The Powders: 2 tbsp paprika, ¾ tsp chili powder, 4 tsp ground coriander, 4 tsp ground cumin, 2 tsp turmeric powder, ¼ tsp nutmeg, 1 tsp garam masala, and ½ tsp fennel powder.

For the sauce base, you’ll need 5 tbsp of tomato passata and 1.5 cups (375ml) of salt-reduced chicken stock. Using a low-salt stock means you get to control the final seasoning yourself.

Finally, the finishing touches that pull it all together. You’ll need an extra ½ tsp each of garam masala and fennel powder, plus ½ cup (125g) of plain yogurt. This is important: use full-fat, room-temperature yogurt. If you add cold yogurt to a hot curry, it can split and get grainy. I learned that the hard way! For serving, grab some fresh coriander and maybe some thinly sliced ginger.

The Step-by-Step Method: Let’s Cook Together

Ready? Pour yourself a drink, put on some music, and let’s get started.

Stage 1: Building the Flavor Base

First, get your big pot on the stove over medium heat. Add the ghee. Once it’s melted and shimmering, it’s time for the whole spices. Toss in your cinnamon stick, crushed cardamom pods, and cloves. Let them sizzle gently for about a minute. Your kitchen is about to smell amazing. This little step wakes up all their essential oils.

Now, add the chopped onion. This is maybe the most important part of the whole recipe, so don’t rush it. Stir the onions often for about 7 minutes. You’re looking for them to get soft, see-through, and just starting to turn a beautiful golden color at the edges. If you brown them too fast on high heat, they can get bitter. Once they’re perfect, add your garlic and ginger. Cook for just one more minute until you can smell them.

Stage 2: The Magic of the Spice Blend

Turn the heat down a bit. Add all those powdered spices: paprika, chili powder, coriander, cumin, turmeric, nutmeg, garam masala, and fennel powder. You need to stir these constantly for about 30 seconds. This quick toast cooks out any raw, powdery taste and makes their flavor so much deeper. Just be careful not to let them burn!

Quickly stir in the tomato passata and salt. This will cool things down and stop the spices from overcooking. Then pour in the chicken stock and give it all a good mix, scraping up any tasty browned bits from the bottom of the pot.

Stage 3: The Long, Slow Simmer

Time for the lamb. Add the cubes to the pot and stir until every piece is coated in that gorgeous sauce. Bring the pot to a gentle simmer. You’re looking for just a few lazy bubbles breaking the surface, not a crazy boil.

Pop the lid on the pot and turn the heat down to low or medium-low. And now… we wait. Let the curry simmer away for 1 hour and 45 minutes. This is where the real magic happens. The lamb breaks down, gets incredibly tender, and soaks up all those wonderful flavors. Give it a stir every now and then to make sure nothing is sticking. How do you know it’s done? Fish out a piece of lamb. If you can easily pull it apart with two forks, you’re there.

Stage 4: Finishing the Masterpiece

Take the lid off. The sauce will have thickened up nicely, and you might see the ghee has risen to the top. That’s a good thing! Let it continue to simmer without the lid for another 15 minutes. This reduces the sauce a little more and makes the flavor even more intense.

For the final touch, turn the heat down to the absolute lowest setting. Stir in your room-temperature yogurt, along with the extra garam masala and fennel powder. Adding these spices right at the end gives a final, fresh burst of aroma. Let it cook for just a couple more minutes to warm through. Whatever you do, don’t let it boil after adding the yogurt!

And there you have it. A perfect Rogan Josh. You did it!

Want to Mix It Up?

I love to tinker with recipes, and this one is great for customizing.

• For Heat Lovers: If you like a bit more of a kick, increase the chili powder to 1 or 1.5 teaspoons. Or, you could toss in a whole green chili (just slice it down the middle) when you add the onions.
• For a Milder Curry: If you’re not a fan of spice, just leave the chili powder out. The paprika gives it all the color and warmth you need. A great pro-tip is to use Kashmiri chili powder—it gives a brilliant red color with almost no heat.
• Dairy-Free? No Problem: Use a neutral oil instead of ghee. For that creamy finish, swap the plain yogurt for a dairy-free one like coconut yogurt. A paste made from blended cashews and water also works great.
• Restaurant-Style Pro Move: Want to get really fancy? Before you do anything else, sear the lamb cubes in batches in the hot ghee until they are nicely browned on all sides. Take them out of the pot, set them aside, and then continue with the recipe. Add the browned lamb back in at the simmering stage. It’s an extra step, but it creates an even deeper, more savory flavor.

Serving & Storage

The best part: eating it! Ladle the rich, fragrant curry into bowls. Serve it piping hot with fluffy Basmati rice to soak up every last drop of that incredible sauce. Fresh naan bread for dipping is pretty much a requirement in my house.

To complete the meal, I love adding something cool and refreshing on the side. A simple cucumber salad or a bowl of raita (that’s just yogurt with grated cucumber and a little mint) is perfect. Sprinkle some fresh, chopped coriander and a few slivers of raw ginger on top of the curry before serving.

Got leftovers? You are in for a treat! Store the curry in an airtight container in the fridge for up to 4 days. It will taste even better tomorrow. To reheat, just warm it gently in a pot over low heat.

This curry also freezes beautifully. Let it cool down completely, then pop it in a freezer-safe container. It will keep well for up to 3 months. My tip: freeze it before adding the yogurt. When you’re ready to eat it, thaw it overnight in the fridge, reheat it gently on the stove, and then stir in the fresh yogurt right at the end.

I really hope you enjoy every moment of making—and eating—this spectacular Rogan Josh. Happy cooking!

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