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.
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 forspecial 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.
More Indian authentic recipes
- Chicken Tikka
- Butter Chicken
- Tandoori Chicken
- Chicken Lollipop
- Chicken Vindaloo
- Chicken Madras
- Chicken Jalfrezi
- Chicken Tikka Masala
- Paneer Butter Masala
More Lamb Recipes
- Lamb Biryani
- Lamb Bhuna Restaurant Style
- Slow Cooker Lamb Curry
- Pulled Lamb Burger
- Indian Slow Cooker Pulled Lamb
- Spicy Lamb Stir Fry
- Jamie Oliver’s North Indian Lamb Curry
- Lamb Korma
Lamb Rogan Josh - Restaurant Style
Ingredients
Onion Paste:
- 1 large red or brown onion roughly chopped
- Water
Ginger Garlic Paste:
- 4 cm piece ginger peeled and chopped
- 5 garlic cloves peeled and chopped
- Water
Roganjosh Spice Mix:
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 3 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 2 teaspoon paprika
- ½ teaspoon red chili powder
Lamb Roganjosh:
- 4 tablespoon oil
- 4 green cardamom pods
- 5 cloves
- 2 dried bay leaves
- 1 tablespoon tomato paste
- 2 tablespoon canned diced tomatoes or 1 tomato diced
- 600 g lamb cut into small bite sized pieces
- 1 ½ tablespoon natural yogurt
- Salt to taste
- Chopped coriander or mint leaves to garnish
Instructions
Onion Paste:
- 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:
- Place ginger and garlic in the food processor. Add a little water and grind to a coarse paste. Set aside.
Rogan josh Spice Mix:
- 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.
- 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:
- Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes.
- 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.
- Stir in spice mix. Cook for 1 minute or until aromatic. Add tomato paste and canned tomatoes. Cook, stirring often, for 1-2 minutes.
- 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.
- Reduce heat to medium-low, and simmer, covered and stirring occasionally, for 30-40 minutes or until lamb is cooked through.
- Sprinkle with chopped coriander and mint leaves. Serve with naan, roti or rice.
Video
Nutrition
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Sandhya says
Nisha,
I love Rogan Josh too and your recipe looks awesome and has me drooling here:)
mimi says
One of my favorite Indian dishes! Yours looks lovely!
Traditionallymodernfood says
I can see why its popular. Looks rich and delicious
CHCooks says
Really nice Rose 🙂
Anu-My Ginger Garlic Kitchen says
Rogan josh looks and sounds super intriguing, Rose. YUMMY!
kushi says
Love the color and the consistency. Looks so yummy!
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
Ben Mccarthy says
Just cooked it. Absolutely delicious!!
Rose Mary George says
Thanks so much!
Lola says
It came out beautiful. Thanks for the recipe.
Julie Tomlinson says
Absolutely delicious . I used marinated lamb tikka and tomatoes in place of water . It was perfect. Thankyou
Keith Everly says
Is this the same as Lamb Saag and named differently based on the region?
Rose Mary George says
Nope, lamb saag is actually a lamb-spinach combo! 🙂
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!
Aman Sharma says
I love lamb rogan josh! It's my favorite Indian dish.
Sam says
Can I replace lamb with beef?
Thanks
Rose Mary George says
Yes, of course. 🙂
sean cole says
2 tbsp canned diced tomatoes? is this correct? Seems light on?? Is it supposed to say 1 can?
Thanks.
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. 🙂
Dave says
Hi when Stir frying cardamom, cloves and bay leaves for 1-2 minutes. Do you then remove or leave in thanks
Rose Mary George says
Leave in and remove the bay leaves before serving.
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!
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
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
Rose Mary George says
Lamb shoulder needs longer cooking time compared to lamb leg. And yes, you can cook this in the slow cooker.
Robin says
I’ve first tried the receipe in itself, it’s great! I’ve modified and tried this receipe in a more spicier version, basically adding extra hot pepper and peppercorns, it’s absolutely enhanced taste and more delicious, for the hot taste buds..