Rogan Josh is a dish that tells a story—a story of rich Kashmiri flavors, aromatic spices, and slow-cooked perfection. This traditional Indian lamb curry is known for its deep red color, thanks to vibrant Kashmiri chili, and its melt-in-your-mouth texture. The name itself is derived from Persian, where “Rogan” means oil or clarified butter, and “Josh” signifies heat or passion—fitting for a dish that’s both fiery and indulgent.
What makes this curry stand out is its balance: the bold, earthy spices mix harmoniously with creamy yogurt, sweet onions, and juicy tomatoes. Trust me, this one’s a game-changer!
Why You’ll Love Rogan Josh
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a cozy family dinner, hosting a flavorful feast for friends, or simply treating yourself to an indulgent meal, Rogan Josh fits the occasion perfectly.
Is this Rogan Josh for you? Let’s see. Rogan Josh is…
- Rich and aromatic – Layers of warm spices make this dish incredibly fragrant.
- Melt-in-your-mouth tender – The slow-cooked lamb becomes irresistibly soft.
- Deeply flavorful – Every bite is packed with authentic Indian flavors.
- Perfect for meal prep – Tastes even better the next day as the flavors meld.
- A restaurant-quality dish at home – Impress yourself and your guests!
Ingredients in Rogan Josh
Here’s the magic of this dish—it’s built on simple, wholesome ingredients that come together to create something spectacular.
Lamb
The star of the show. Lamb shoulder works best for this curry, as it becomes beautifully tender when slow-cooked.
Spices
A warming blend of cinnamon, paprika, cumin, coriander, cardamom, and cloves gives this dish its signature depth of flavor.
Ghee or Canola Oil
Used to sauté and bring out the rich aroma of the spices. Ghee adds an authentic touch, while canola oil works as a neutral alternative.
Curry Base
A mix of onions, garlic, ginger, and tomatoes creates a luscious, flavorful sauce. Greek yogurt adds a slight tang while helping to tenderize the lamb.
Cashews
A secret ingredient that subtly enhances the creaminess of the curry without overpowering the flavors.
Kashmiri Chili Powder
The key to Rogan Josh’s beautiful red hue. It’s mildly spicy and gives a gorgeous color without too much heat.
Garam Masala & Fenugreek Leaves
Finishing touches that bring everything together with a slightly sweet and earthy aroma.
Garnish
Fresh cilantro and red onion add brightness and crunch.
How to Make Rogan Josh
Let’s dive into the steps to create this flavorful masterpiece:
Sear the Lamb
Heat ghee or oil in a pan and sear the lamb pieces until golden brown. This locks in the juices and enhances the deep, meaty flavor.
Sauté the Aromatics
In the same pan, cook the chopped onions until golden and caramelized. Add garlic, ginger, and cashews, letting them toast slightly to deepen the flavors.
Blend the Sauce
Transfer the cooked onion mixture to a blender with tomatoes and tomato puree. Blend until smooth. This step creates a rich, velvety curry base.
Cook the Spices
Return the blended sauce to the pan and add the paprika, curry powder, Kashmiri chili powder, cumin, and coriander. Toasting the spices briefly awakens their full flavor.
Simmer the Curry
Add the seared lamb back to the pan along with water. Cover and let it simmer gently until the meat is tender and infused with all those incredible spices.
Finish with Yogurt & Spices
Stir in Greek yogurt, dried fenugreek leaves, and garam masala. Simmer for a few more minutes to let the flavors meld beautifully.
Serve and Enjoy
Garnish with fresh cilantro and diced red onion. Serve warm with rice, naan, or roti.
How to Serve Rogan Josh?
- With fluffy basmati rice – The perfect pairing to soak up all the delicious sauce.
- With garlic naan or roti – Tear and dip into the curry for the ultimate experience.
- With cooling yogurt raita – Balances out the spice and adds a refreshing contrast.
- With a fresh cucumber salad – Adds a crunchy, cooling side to the rich dish.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Tips & Variations
Secret Tips to Perfect Rogan Josh
- Use bone-in lamb for extra flavor. The bones release richness into the curry as it simmers.
- Let the spices bloom. Cooking them in oil before adding liquid enhances their flavor.
- Don’t rush the cooking time. Slow simmering is key to tender, fall-apart lamb.
- For extra richness, add a splash of cream at the end. It’s not traditional, but it makes the dish ultra-luxurious.
- Make it ahead of time. Like most curries, Rogan Josh tastes even better the next day!
Final Thoughts
Rogan Josh is more than just a curry—it’s an experience. It’s the kind of meal that fills your kitchen with mouthwatering aromas, brings loved ones together, and makes you feel like a master chef. Give it a try, and trust me, you’ll be hooked.
What do you think? Are you ready to make this delicious Indian classic? Let me know how it turns out I’d love to hear about your Rogan Josh adventures!
Rogan Josh (Indian Lamb Curry)
Ingredients
- Lamb:
- 1 onion peeled and quartered
- 1 ½ lb lamb shoulder cut into bite-sized pieces (See Note 1)
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- 1 tbsp ghee or canola oil
- 3 cups water
- Curry Sauce:
- 2 tbsp ghee or canola oil
- 2 medium yellow onions chopped
- 4 cloves garlic
- 1- inch piece ginger chopped
- 3 roma tomatoes quartered
- 8 oz tomato puree passata
- 2 tbsp paprika
- 2 tbsp Madras curry powder
- 1 tsp Kashmiri chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 8 cashews
- 3 tbsp plain Greek yogurt
- 1 tsp dried fenugreek leaves kasoori methi
- 1 tsp garam masala
- Garnish:
- 3 tbsp cilantro finely chopped
- ¼ red onion diced
Instructions
- Prepare the Lamb:
- In a food processor, pulse the onion until almost pureed.
- In a large bowl, mix the lamb with the pureed onion, cinnamon, paprika, cumin, coriander, cardamom, and ground cloves.
- In a Dutch oven, heat ghee or oil over medium-high heat and brown the lamb for 8-10 minutes, stirring frequently.
- Remove the lamb from the pot and cover with foil.
- Make the Curry Sauce:
- In the same pot, heat ghee or oil and sauté chopped onions for 5 minutes until soft. Add garlic and ginger, cooking for 30 seconds.
- Stir in the tomatoes and tomato puree, scraping up browned bits from the bottom.
- Add paprika, curry powder, chili powder, cumin, coriander, and cashews. Stir well, then pour in 4 cups of water. Cook for 10 minutes.
- Blend the mixture until smooth using a blender or immersion blender.
- Return the sauce to the pot, add the browned lamb, and bring to a boil.
- Cover, reduce heat to low, and simmer for 1 hour 45 minutes, stirring occasionally, until the lamb is tender.
- Remove the lid and cook for another 15 minutes to thicken the sauce.
- Stir in yogurt, season with salt, and finish with fenugreek leaves and garam masala.
- Serving:
- Garnish with red onions and cilantro. Serve hot with naan or rice.
Notes
- Note 1: Lamb shoulder works best for its tenderness and rich flavor.
- For a richer curry, replace water with beef or lamb broth.
- Adjust spice levels by adding more Kashmiri chili powder for extra heat.
