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Lamb Rogan Josh Curry Kashmiri Style

My Lamb Rogan Josh recipe is richly spiced with complimentary and complex flavours and plenty of chilli but still very easy to make!

It’s a real homage to the British Indian curry houses I used to regularly frequent throughout my “yoof”!

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 a special mention simply because it makes me smile and makes me say it in the same way an old friend would say it!

Lamb or mutton is the perfect meat for a curry as far as I am concerned.

It has a big and bold flavour and most importantly a really nice amount and quality of fat. That fat is the key to getting all of those complex flavours to meld together perfectly.

I think that it is this reason why lamb curries like this lamb rogan josh are always smoother and rounder to the palate.

It is however super expensive and hard to find here, so this recipe is a real treat for me.

It joins my lamb madras and keema matar curries in being among my favourite recipes here!

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

Recipe Variations

You can skip the marinade time for this recipe if you wish. Marinating in yoghurt is an old technique that helps both tenderise meat and add flavour.

It will, of course, make a difference on the flavour front, but it will not be night and day.

It will make no difference on the tenderness front unless you are using hogget or mutton. If you can get the meat from an older beast then please do try it.

This recipe made with mutton is heavenly, everything remains the same, all you need to do is add twice as much water and simmer for 90 minutes.

The other addition often added to a lamb rogan josh is saffron.

Now I’m a self confessed food nut and will do pretty much everything I can to make my dinner as good as it can be.

But I am definitely not a rich man so there is no saffron in my lamb rogan josh.

However if you wanted to be super authentic then add a pinch during the marinade process, it does make a difference, but it is still a really special curry without it.

If you are making this curry with another meat then try and scale back the spices.

Reduce them by as much as 50% for chicken breast, a third for chicken thighs and by a quarter for beef.

Portrait 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 or some chapattis and 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 rogan josh.

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 ocoriander or mint.

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

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

Square image of a lamb rogan josh curry served in a copper coated curry bowl with a naan bread
Yield: 2 Servings

Lamb Rogan Josh Recipe

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!

Ingredients

  • 400 g (14 oz) Lamb
  • 125 ml (1/2 Cup) Natural Yoghurt
  • 30 g (Thumb Sized Piece) Ginger
  • 3 Garlic Cloves
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 Blade Mace
  • 1 Tsp Black Pepper Corns
  • 2 Tbsp Cooking Oil
  • 150 g (1 Cup) 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

Instructions

  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 75ml (2.5 fl oz) 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.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 897Total Fat: 59gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 198mgSodium: 805mgCarbohydrates: 37gFiber: 6gSugar: 11gProtein: 57g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Sue Brown

Monday 19th of July 2021

Greetings from upstate New York (NOT the city) :) I fairly new to cooking with lamb and making Indian dishes. What cut of lamb should I use? I have some lamb front shoulder roast, chops and shanks in the freezer. Will any of them or a combination work for this recipe? I also have a Penney’s Rogan Josh spice blend that I bought on a whim. Can I sub that for some of the spices in your recipe? Thanks!!

Brian Jones

Thursday 29th of July 2021

Hi Sue... Sorry that it took me a while to respond, I have been relocating so steeped away from my site for a week so greetings right back at you from both Eastern Hungary and North West Britain lol.

I always use boned cube shoulder for this, it has just the right fat ratio, you can get away with the upper leg too and even rump if you have some.

As for the spice blend yes you can use it but how good it will be is a real unknown, the blending of spices varies greatly, give it a try, and as the sauce cooks have a taste if you find it a little flat add more of what you think is missing, I would guess that it would be the mace and star anise and add some later on.

Enjoy, Brian.

Gabriel Kelly

Sunday 4th of April 2021

Hi Brian This is a great recipe, thanks for sharing it. I've made it twice now with some minor adjustments for my family. It was our Easter Sunday dinner this year! I used 1kg of lamb pieces and adjusted the youghurt to 500g and increased the garlic and ginger amounts. I just doubled all the other ingredients and it made a lovely sauce with just enough kick to suit all tastes. I wanted to make it with chicken next would I need the same marinade time (overnight)? Regards Gabriel

Brian Jones

Monday 5th of April 2021

Hi Gabriel...

Glad you enjoy it. Personally speaking, I am not fond of subbing out sauces for beef or lamb straight into chicken, I find so often that the meat is completely lost. Reducing the marinade time will certainly help reduce that a little, look at 4 to 8 hours rather than overnight.

I would also maybe look at cooking it with skin-on bone-in chicken portions and then removing the skin and shredding and simmering for 10 minutes before serving. It will add a little more "fat" to the dish that you can skim off but it should add a boatload more chicken flavour.

Good luck.

Brian

Kelly

Saturday 20th of March 2021

Hi I’ve made this tonight and a bit disappointed. Not for the flavour but I think the recipe has a mistake. I used a cup of yoghurt (260ml) but then I noticed it said 125ml of yoghurt. So should it be 125ml - 1/2 cup rather then a cup? My curry is really liquidy

Brian Jones

Sunday 21st of March 2021

Yes, my mistake, I have only recently added cups to this recipe and that is a typo, sorry.

Prashila Patel

Tuesday 25th of August 2020

Hi there

I am eager to try out this recipe! Can this dish be made using a pressure cooker?

Best regards

Brian Jones

Saturday 29th of August 2020

Hi Prashila. I have not tried to cook this in a pressure cooker I'm afraid. Some of my curry recipes are pretty simple to swap methods but this recipe would require completely redesigning for a pressure cooker.

Sorry.

Brian

Feroza

Sunday 28th of June 2020

I’m very impressed by your recipe, though I use ready made masalas in Mumbai.

Brian Jones

Monday 29th of June 2020

Glad I am doing something right... there ain't a lot of prepared masala here in rural Hungary so I have to do the work ;)

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