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Lamb Rogan Josh – Restaurant Style

23 Comments

No wonder lamb rogan josh is one of the most loved Indian dishes. It’s so delicious and you can make this restaurant style version easily at home.

Lamb Rogan Josh
There are dozens of variations of lamb curries across India, and this one comes from Kashmir. This northern state of India is very famous for its vibrant food. Kashmiri chicken is a great example.

Lamb rogan josh is one of my most favorites at Indian restaurants until I discovered its restaurant version. These days, I make them very often as the whole family has fallen in love with this dish. This tastes so good and is an exact replica of its restaurant version, maybe even better.

Now this is one of my go-to recipes for special occasions and get-togethers. A great crowd pleaser when you’re short on time. And this even makes a simple weeknight dinner when paired with roti, naan, or steamed rice.

You can even freeze this curry for busy days and just reheat before serving. Moreover, you’ll find the answer for the perfect comfort food in this curry.

 

Lamb Rogan Josh

More Indian authentic recipes:

More Lamb Recipes

Lamb Rogan Josh

Yield: 4

Lamb Rogan Josh - Restaurant Style

Lamb Rogan Josh

Lamb rogan josh - Succulent pieces of lamb cooked in a rich, flavorful sauce

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

Onion Paste:

  • 1 large red or brown onion, roughly chopped
  • Water

Ginger Garlic Paste:

  • 4cm piece ginger, peeled and chopped
  • 5 garlic cloves, peeled and chopped
  • Water

Roganjosh Spice Mix:

  • 1tsp fennel seeds
  • 1tsp cumin seeds
  • 3 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 2 tsp paprika
  • 1/2 tsp red chili powder

Lamb Roganjosh:

  • 4 tbsp oil
  • 4 green cardamom pods
  • 5 cloves
  • 2 dried bay leaves
  • 1 tbsp tomato paste
  • 2 tbsp canned diced tomatoes or 1 tomato, diced
  • 600g lamb, cut into small bite sized pieces
  • 1 1/2 tbsp natural yogurt
  • Salt to taste
  • Chopped coriander or mint leaves, to garnish

Instructions

    Onion Paste:

    1. Place onions in the small bowl of a food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl. Set aside.

    Ginger Garlic Paste:

    1. Place ginger and garlic in the food processor. Add a little water and grind to a coarse paste. Set aside.

    Rogan josh Spice Mix:

    1. Heat a small frying pan over low heat. Add fennel and cumin seeds. Roast, stirring, for 2-3 minutes or until aromatic. Leave to cool. Place in a spice grinder or mortar and pestle and grind to a coarse powder.
    2. Combine together fennel-cumin mix, ground coriander, ground turmeric, garam masala, paprika and red chili powder in a small bowl. Set aside.

    Lamb Rogan josh:

    1. Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes.
    2. Add onion paste. Cook, stirring, for 1-2 minutes or until the raw smell disappears. Add ginger garlic paste. Cook, stirring, for 2 minutes or until fragrant.
    3. Stir in spice mix. Cook for 1 minute or until aromatic. Add tomato paste and canned tomatoes. Cook, stirring often, for 1-2 minutes.
    4. Add lamb. Season with salt. Cook, stirring occasionally, for 10 minutes. Stir yogurt into the curry. Cover lamb with 250 ml hot water. Bring to the boil.
    5. Reduce heat to medium-low, and simmer, covered and stirring occasionally, for 30-40 minutes or until lamb is cooked through.
    6. Sprinkle with chopped coriander and mint leaves. Serve with naan, roti or rice.

    Nutrition Information

    Yield

    4

    Serving Size

    1
    Amount Per Serving Calories 625Total Fat 47gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 29gCholesterol 146mgSodium 297mgCarbohydrates 12gFiber 4gSugar 4gProtein 39g
    © Nish Kitchen
    Cuisine: Indian / Category: Lamb

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    Comments

    7. Smitha says

      Name rogan josh is new to me. Lamb and related recipes are my favorite. This looks extremely delicious. I am making this for Ramzan

      Reply

    10. Julie Tomlinson says

      Absolutely delicious . I used marinated lamb tikka and tomatoes in place of water . It was perfect. Thankyou

      Reply

    12. Megan says

      This recipe is amazing! Thank you for sharing this with us. I exchanged the lamb for mutton. It’s going in the recipe box!

      Reply

      • Rose Mary George says

        It’s actually 2 tablespoons of canned tomatoes or 1 small tomato, chopped. The tomato paste adds enough tangy flavor to the curry, so I think 2 tablespoons would be ideal. 🙂

        Reply

    16. Tom says

      This is the first Indian dish I ever cooked and I am astounded by how good it tastes. It really is restaurant quality! I was always hesitant about cooking Indian food as the recipes always seemed so daunting. I have to say the directions in the recipe were very straight forward and easy to follow. Amazing results, I will definitely be trying other Indian dishes in the future. Thank you Rose!

      Reply

    17. Lauren says

      I found this recipe just over 1 year ago and I have made it several times since. It is always delicious and easy to make. I’ve made quite a few of the other recipes on the site, too. I would definitely buy a book with your recipes in!! Thanks very much

      Reply

    18. Eileen says

      I know it says lamb shoulder but i have cubes of lamb leg will this cook in the same time as the shoulder? If not how long shall I cook it for? Also can i use this recipe in the slow cooker once everything has been put together? Thank you

      Reply

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