Name: Rogan Josh (Indian Lamb Curry) Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Indian
Ingredients: 1 onion (peeled and quartered); 1 1/2 lb lamb shoulder (cut into bite-sized pieces); 1 tsp ground cinnamon; 1 tsp paprika; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground cardamom; 1/4 tsp ground cloves; 1 tbsp ghee or canola oil; 3 cups water; 2 tbsp ghee or canola oil; 2 medium yellow onions (chopped); 4 cloves garlic (minced); 1-inch piece of ginger (chopped); 3 roma tomatoes (quartered); 8 oz tomato puree (passata); 2 tbsp paprika; 2 tbsp Madras curry powder; 1 tsp Kashmiri chili powder; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 8 cashews; 3 tbsp plain Greek yogurt; 1 tsp dried fenugreek leaves (kasoori methi); 1 tsp garam masala; 3 tbsp cilantro (finely chopped); 1/4 red onion (diced for garnish)

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Introduction

Rogan Josh is a classic Indian lamb curry known for its rich, aromatic spices and tender meat. This flavorful dish is perfect for cozy dinners and pairs beautifully with naan or rice.

The dish shows a close-up of chunky pieces of meat covered in a thick, reddish-brown sauce with a slightly glossy texture. Scattered on top are small bits of chopped purple onion and fresh green herbs, including whole cilantro leaves, adding contrast to the rich sauce. The overall look is dense, saucy, and garnished with finely chopped green and purple elements, all contained within a white bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, peeled and quartered
1 1/2 lb lamb shoulder, cut into bite-sized pieces
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cloves
1 tbsp ghee or canola oil
3 cups water
2 tbsp ghee or canola oil
2 medium yellow onions, chopped
4 cloves garlic
1-inch piece of ginger, chopped
3 roma tomatoes, quartered
8 oz tomato puree (passata)
2 tbsp paprika
2 tbsp Madras curry powder
1 tsp Kashmiri chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
8 cashews
3 tbsp plain Greek yogurt
1 tsp dried fenugreek leaves (kasoori methi)
1 tsp garam masala
3 tbsp cilantro, finely chopped
1/4 red onion, diced for garnish

Instructions

Step 1: In a food processor, pulse the quartered onion until almost pureed. In a large bowl, combine the lamb pieces with the pureed onion, cinnamon, paprika, cumin, coriander, cardamom, and cloves. Mix well using your hand until fully combined.
Step 2: Heat 1 tablespoon of ghee or oil in a large Dutch oven over medium-high heat. Brown the lamb mixture for 8-10 minutes, scraping the pot and turning the meat frequently to ensure even browning. Remove the lamb from the pot and cover with foil to keep warm.
Step 3: In the same pot, heat 2 tablespoons of ghee or oil. Add the chopped onions and cook for about 5 minutes until soft and just starting to brown. Add the garlic and ginger, frying for another 30 seconds.
Step 4: Add the quartered tomatoes and tomato puree. Stir well, scraping the bottom of the pot to lift any browned bits.
Step 5: Stir in paprika, Madras curry powder, Kashmiri chili powder, cumin, coriander, and cashews until the mixture coats the onions and tomatoes. Pour in 4 cups of water, stir, and cook for 10 minutes.
Step 6: Using a blender or immersion blender, puree the sauce until smooth. Return the sauce to the pot and add the browned lamb. Bring to a boil.
Step 7: Cover the pot and reduce the heat to low so the curry simmers gently. Cook for 1 hour and 45 minutes, stirring occasionally, until the lamb is fork tender.
Step 8: Remove the lid and simmer uncovered for an additional 15 minutes to reduce the sauce and intensify flavor. The lamb should be very tender at this stage.
Step 9: Stir the Greek yogurt into the curry and season with salt to taste. Sprinkle dried fenugreek leaves and garam masala over the top.
Step 10: Garnish with diced red onions and chopped cilantro. Serve hot with naan or your favorite flatbread.

Tips & Variations

For a richer flavor, use ghee instead of canola oil throughout the recipe.
If you prefer a spicier curry, increase the Kashmiri chili powder slightly.
Cashews add creaminess but can be omitted for a nut-free version.
Use bone-in lamb shoulder for more tender, flavorful meat.

Storage

Store leftover Rogan Josh in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the meat. This curry also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

A close-up image of thick, chunky ground beef chili stewed in a rich, dark red sauce, being lifted by a white-handled spoon from a white pot. The chili consists of tender brown meat pieces coated in a glossy, smooth, deep brownish-red sauce, showing a slightly oily, textured surface. The background features the white pot filled with more chili, resting on a white marbled surface, softly blurred to keep focus on the spoonful. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for Rogan Josh?

Yes, you can use boneless or bone-in lamb shoulder or leg. Shoulder is preferred for its tenderness and flavor after slow cooking.

Is it necessary to puree the sauce?

Pureeing the sauce creates the signature smooth texture and rich consistency typical of Rogan Josh, but if you prefer a chunkier curry, you can skip this step.