Kashmiri Lamb Rogan Josh Curry

This Lamb Rogan Josh is influenced by Kashmiri versions and the British Indian Curry House. It is richly spiced with complimentary and complex flavours and plenty of chilli spice! 

Portrait close up image of a lamb rogan josh curry served in a copper coated curry bowl with a naan bread

Classic Rogan Josh Recipe.

This recipe has many names, roghan josh or rogan gosht. I’ve even seen rogan gosh which gets special mention because it makes me smile!

I love lamb but it is incredibly expensive and difficult to find here in Hungary. I’m worth it though and given the popularity of my lamb madras recipe I know you guys like my lamb curry recipes too!

This curry likely began as a Persian dish. Although as a Brit with a penchant for British Indian food then my love is for a Kashmiri version of this recipe.

Lamb or mutton is the best meat for a curry as far as I am concerned, it has a rich flavour.

This means that it does not get lost in the myriad of flavours common in Indian cuisine.

It also has a good amount of fat and fat and oils take on spice flavour well. This means a well-rounded flavour.

Another perfect example of this is in the classic ground lamb curry recipe, keema matar

Portrait overhead image of a lamb rogan josh curry served in a copper coated curry bowl with a naan bread

Serving Suggestions!

I tend to keep my curry recipe sides pretty simple, I am perfectly happy with a naan bread and some boiled rice. Yes, both… I make no pretence of being low carb here!

But there are other additions that really work well with the richness of this lamb curry.

The first being a good kachumber salad. It is essentially a salad of diced onion, tomato and cucumber with a citrus dressing, some sugar and often fresh coriander.

I serve one with my chicken dhansak recipe, hop through and take a look.

Another thing that works really well is lime pickle. It is a classic Indian side served with pappadoms but I love it stirred through curries.

Portrait image of a lamb rogan josh curry served in a copper coated curry bowl with a naan bread

Recipe Optional Extras!

There are a couple of ways to play around with this lamb curry recipe. My written recipe includes a long marinade time.

This helps with tenderising the lamb, it begins to breakdown the proteins in the meat. This makes it really tender!

However, using commercially produced lamb means you can skip this step if you want. It will make a difference but it is not night and day and the meat will still be soft and tasty.

If you are using mutton though you want to maximise that marinade time. If you have not tried mutton, give it a try, it is particularly good in curry recipes.

Secondly, the addition of a pinch of saffron at the initial marinade stage adds a beautiful flavour and colour.

I often skip this step as saffron is outrageously expensive!

Finally, my recipe does not use garam masala, which is essentially nothing more than a spice mix.

I create a special bespoke spice blend with the whole spices for this recipe that compliment the lamb at the start.

Lamb Rogan Josh Curry Recipe

Lamb Rogan Josh Curry Recipe

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Marinade Time: 8 hours
Total Time: 9 hours 10 minutes

My Lamb Rogan Josh recipe epitomises everything I love about Indian flavours, it is spicy hot with complex but harmonious flavours. The yoghurt marinade helps deliver the most beautifully soft and tender lamb without hiding the flavour!


  • 500 g Lamb
  • 100 ml Natural Yoghurt
  • 25 g Ginger
  • 25 g Garlic
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 Blade Mace
  • 1 Tsp Black Pepper Corns
  • 2 Tbsp Cooking Oil
  • 150 g Onion
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Ground Cinnamon
  • 2 Tsp Kashmiri Chilli Powder
  • 1 Tsp Ground Coriander
  • 1 Tsp Ground Turmeric
  • 1/2 Tsp Salt
  • 2 Tbsp Tomato Puree


  1. Cut the lamb into 2-2.5cm cubes.
  2. Take the yoghurt and use to marinade the lamb for at least 8 hours and as long as 24 hours.
  3. Blitz together the ginger and garlic with a little water to form a paste.
  4. Stir half of this through the lamb and yoghurt mix. Do this a couple of hours before you cook or whilst you are preparing, a couple of hours gives the best flavour.
  5. Cut the onion into thin half-moon shapes.
  6. Add the cardamom pods, black peppercorns, cloves, mace and star anise to a dry pan.
  7. Toast off over a medium-high heat for 3-4 minutes.
  8. Grind these spices in a coffee grinder or a pestle and mortar.
  9. Reduce the heat in the pan to medium and add the cooking oil.
  10. When the oil is warm add in the ground spice mix we and cook off for 30 seconds.
  11. Add in the onions, ground cumin and ground cinnamon along with the remaining garlic and ginger paste
  12. Cook until golden brown, this should take 10-15 minutes.
  13. Throw in the lamb and the marinade to the pan along with the Kashmiri chilli powder, turmeric and ground coriander and season with half of the salt.
  14. Cook for 10 minutes making sure you keep it moving as it will want to stick to the pan. This is normal and helps build flavour.
  15. After 10 minutes add in the tomato puree and 50ml of water and stir.
  16. Reduce the heat to low and allow to simmer for 25 minutes adding more salt if required after 10 minutes of simmering.


Serve sprinkled with freshly chopped coriander and plain basmati rice. Also not serving this with a naan bread would be an absolute crime πŸ˜‰

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1046 Total Fat: 70g Saturated Fat: 24g Trans Fat: 0g Unsaturated Fat: 40g Cholesterol: 245mg Sodium: 898mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 7g Sugar: 11g Sugar Alcohols: 0g Protein: 69g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

27 thoughts on this Recipe:

    • Hey Delna…

      I am far from an expert! I was born in Birmingham in the UK a city with a great multicultural heritage and in particular thriving, Pakistani, Northern Indian and Bangladeshi communities, I grew up with this style of food being as common and British food and I love it. My cooking is massively influenced by this food and as you can tell I am a little but fond of it πŸ™‚

      I’d love to find more recipes and new influences, feel free to drop them over on my FB page.


      All the best


  1. Good afternoon from New Zealand 😁 My name is Delna & I am a Zoroastrianβ€” I was pleasantly surprised to see you knew all about our β€œParsi” as we are known as, recipes !!πŸ˜€ from Dhansak to Kachumbar to Patia ! WOW WOW is all I can say. People all over the world are aware of many cuisines but ver few are aware of the existence of Parsi cuisine. I am honoured that you know so much about it 😊

  2. Hi brian.
    Done your chicken patia and it was delish, on my last review, I’m doing the lamb Rogan Josh but can’t see when to add the 1/2 tsp of salt.
    Can I add it at the end to taste?
    Thanking you

    • Sorry Laurence, I have updated that recipe to make it much clearer I season the meat as it goes into the pan with around half of the salt and then I will add more if required, it usually is.

    • If you mean not saucy enough for you then that is definitely me, none of my curries are swimming in sauce, I like just enough and not too much, but you can increase the sauce fairly simply if that is what you like.

  3. Another hit Brian! Loved the spice combination, it worked perfectly. I did have a very small bit leftover from a big dinner, but only because I think my evil eye said to leave that for me to relish tomorrow!

    • I do hope that was breakfast, I love curry left overs for breakfast πŸ˜€ So glad you liked it always a winner shame lamb is so difficult for me to find πŸ™

        • I honestly have no idea although I suspect it is economic, Hungary is one of the poorer nations in the EU and it is probably ore profitable to send the lamb to our wealthier neighbours than try and sell it in a market that would not support the price.

  4. I loved Josh Rogan in that movie with James Franco … is what I always think whenever I have Rogan Josh. I know, I know, I’m confusing Josh Rogan the guitarist with Seth Rogan the actor with this Indian dish. But I digress. What I really want to say is, man, your photographs of this dish are far and away the most beautiful things I’ve seen in, well, maybe forever. I mean, wow! Stunning.

    • Dude that is far too kind, so glad you like them! In other news I am now trying to sort out ym josh’s and Rogan’s and even rosh jogans!

  5. This dish looks better than many I’ve seen served in the restaurants! Beautiful work! And happy anniversary, what a milestone to celebrate!

  6. Congratulations on your 10 years.
    This recipe speaks volumes of flavours and deliciousness. Lamb is such a great meat to use in curry, I always think it absorbs the flavours so well and ends up deliciously tender. Such a great dish for these colder months, a lovely warming supper.

  7. Wow this looks so good. I love absolutely love Indian but I don’t make it anywhere near enough. I’m making this on the weekend for sure!

  8. This is one of my absolute favorite Indian dishes. I could eat this with a spoon though it does taste awesome with garlic naan. Love the pretty color you have on this Brian. yum!

    • I always take my Naan plain although my wife loves garlic naan, but yes naan bread is essential ith a curry like this as far as I am concerned πŸ˜‰


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