Rich, aromatic, and layered with the deep flavours of the spices, together with the rich lamb, this lamb rogan josh is a comforting classic curry. This step-by-step, easy to follow recipe will guide you to creating a curry that’s both impressive and delicious. Perfect for a cozy family meal or a special gathering, it’s a recipe that brings warmth to the table.
The lamb in this curry is SO tender. It really soaks up all that fragrant, rich, spicy flavour of the curry. And with an adjustable spice level, it really is a great, hearty dinner for the family.
You know how tasty an oven-cooked curry is going to be when you see that lovely dark ring around the edge of the pan. Admittedly, that might mean a little more elbow grease when it comes to cleaning said pan, but it’s worth it for that thick, luscious, spicy curry.
Table of Contents
How to make it:
***Full recipe with detailed steps in the recipe card at the end of this post***
- We start of by marinading the lamb in spices and a little natural yogurt for half an hour. This gives the lamb extra flavour and makes it more tender.
- Fry up the lamb in ghee or oil, then in the same pan, fry up onions, peppers and spices.
- Next in goes the liquids – we’re using tomato puree (paste in the US), tinned tomatoes and stock. We also throw in a few cardamom pods too.
- Place in the oven and cook for 3 hours, until lovely and tender.
- Serve on a bed of Pilau Rice and with a large hunk of Homemade Flatbread.
Pro Tip
Check on the curry a couple of times in the last hour of cooking, give it a stir and add in a splash if water if it’s starting to look a little dry.
The spice level on this curry will depend on the heat level of your chillies. I use fresno or serrano, which are usually on the milder side. You can replace with hotter chillies – such as Thai chillies, or use milder chillies – such as jalapeno (or leave the chilli out entirely).
If you want it milder still, stir in a little double/heavy cream or full fat coconut milk or coconut cream before serving.
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Pin It🍽️ What to serve it with
- Serve on a bed of Pilau Rice, or Boiled Rice.
- If you want a little sweetness on the side of that spicy curry, serve it with a dollop of Mango Chutney.
- Finally, I love to mop up the last dregs of the curry with a large hunk of naan bread.
🍲 More fantastic curries
? Frequently Asked Questions
You can cook this recipe in the slow cooker if you prefer. Follow the recipe right up until you place it in the oven, and instead transfer to the slow cooker. Cook on high for 5-6 hours or low to 7-8 hours.
I would reduce the stock down to 480ml (2 cups), since the liquid doesn’t cook off as much in a slow cooker.
You can reduce this recipe down to serve 3-4 people. Reduce the lamb down to 500g (1.1lb), reduce the stock down to 480ml (2 cups), but otherwise you can leave the rest of the quantities and the cook time the same.
I like to make this curry to serve 6 people, but then freeze a couple of portions for a quicker dinner another time.
Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days.
Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout.
Alternatively reheat in the microwave in a microwave-safe bowl, loosely covered, stirring a a couple of times, until piping hot throughout.
Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above.
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Lamb Rogan Josh Recipe
Ingredients
Marinade:
- 2 tsp minced ginger
- 4 cloves garlic peeled and minced
- 1 tsp ground turmeric
- 1 tsp cumin
- 1 tsp freshly ground black pepper
- 4 tbsp natural yogurt
- 900 g (2lbs) lamb chopped into 1-inch chunks (use shoulder, leg, rump or neck)
Rogan Josh:
- 2 tbsp ghee or oil
- 1 onion peeled and roughly chopped
- 1 red bell pepper deseeded and roughly chopped
- 1 yellow bell pepper deseeded and roughly chopped
- 3 fresh red chillies finely chopped (I use fresno or serrano)
- ½ a bunch (about 20g/0.7oz) of fresh coriander (cilantro) chopped (chop the stalks too and keep those separate)
- 3 whole cloves
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tbsp ground coriander
- 2 tsp paprika
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp tomato puree (or paste)
- 600 ml (2.5 cups) lamb or beef stock (water plus 2 stock cubes is fine)
- 400 g (14 oz) tin finely chopped tomatoes
- 4 cardamom pods (thread them onto a piece of natural cotton so you can fish them out easier later)
Serve with:
- Freshly chopped coriander (cilantro)
- boiled or pilau rice
- naan bread or chapati
Instructions
- Place the ginger and garlic in a bowl, along with the turmeric, cumin, pepper and yoghurt. Mix together, then add in the lamb pieces and mix again. Cover and refrigerate for 30 minutes.2 tsp minced ginger, 4 cloves garlic, 1 tsp ground turmeric, 1 tsp cumin, 1 tsp freshly ground black pepper, 4 tbsp natural yogurt, 900 g (2lbs) lamb
- Preheat the oven to 160C/320F (fan).
- Heat a large casserole pan over a high heat and add the ghee. When the ghee has melted add the marinaded lamb. Lightly brown all over (should take about 8-10 minutes).2 tbsp ghee or oil
- Turn the heat down to medium and add the onions, red and yellow peppers and chillies. Fry for 5 minutes, until the onion starts to soften.1 onion, 1 red bell pepper, 1 yellow bell pepper, 3 fresh red chillies
- Add the stalks from the coriander (cilantro), cloves, cinnamon, cumin, coriander, paprika, salt, pepper and tomato puree to the pan. Cook for 5 mins stirring regularly, until the spices release their fragrance.3 whole cloves, 1 tsp cinnamon, 1 tsp cumin, 1 tbsp ground coriander, 2 tsp paprika, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 3 tbsp tomato puree (or paste), ½ a bunch (about 20g/0.7oz) of fresh coriander (cilantro)
- Add the stock, chopped tomatoes and cardamom. Stir and bring to a simmer.400 g (14 oz) tin finely chopped tomatoes, 4 cardamom pods, 600 ml (2.5 cups) lamb or beef stock
- Place a lid on the pan and place it in the oven for 3 hours, until the lamb is tender. Check the lamb a couple of times during the last hour of cooking and top up with a splash of boiling water if it’s starting to look dry.
- Once cooked, serve the Rogan Josh with rice and freshly chopped coriander (cilantro) leaves from earlier (the ones you removed the stalks from). I like to serve mine with naan bread too.Freshly chopped coriander (cilantro), naan bread or chapati, boiled or pilau rice
Notes
I would reduce the stock down to 480ml (2 cups), since the liquid doesn’t cook off as much in a slow cooker. Scaling down the recipe You can reduce this recipe down to serve 3-4 people. Reduce the lamb down to 500g (1.1lb), reduce the stock down to 480ml (2 cups), but otherwise you can leave the rest of the quantities and the cook time the same. I like to make this curry to serve 6 people, but then freeze a couple of portions for a quicker dinner another time. Can I make it ahead? Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days. Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. Alternatively reheat in the microwave in a microwave-safe bowl, loosely covered, stirring a a couple of times, until piping hot throughout. Can I freeze it? Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above. Nutritional Information is approximate per serving – without rice, based on this curry serving 6 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use chicken instead of lamb
I have often made lamb curries with different ingredients and by many chefs. I will try this one as it has a marinade. One suggestion I would like to make and it’s always a winner. I always make a simple accompaniment of mixing Yogurt with Mint Sauce and a small pinch of salt.