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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!

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!


  • 400 g (14 oz) Lamb
  • 100 ml (3.25 fl oz) Natural Yoghurt
  • 30 g (1 oz) Ginger
  • 30 g (1 oz) Garlic
  • 1 Star Anise
  • 6 Green Cardamom Pods
  • 4 Cloves
  • 1 Blade Mace
  • 1 Tsp Black Pepper Corns
  • 2 Tbsp Cooking Oil
  • 150 (5.25 oz) 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 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:



Serving Size:


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!

I've long been intrigued by the idea of a creamy white chicken chili, so I went ahead and worked on my own version of this unusual spicy treat! Its slow cooked, so 15mins of prep and your done in the kitchen until it’s time to serve the family
Slow Cooker White Chicken Chili
Catfish Paprikash or harcsapaprikás is every but as well known in Hungary as chicken based cousin, a wonderfully rich decadent fish dish from Central Europe.
Hungarian Catfish Paprikash, Harcsapaprikás


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 ;)


Wednesday 19th of February 2020

I have just returned from a holiday in Goa and ate Goan. Curries every day. So now back home and craving a curry so I made my first ever proper curry and chose your recipe of Rogan Josh. It turned out really well although a little dry. How could I make it Just a tad more saucy. Love the recipe. Going to try more now.

Brian Jones

Saturday 22nd of February 2020

Hey Janet... Glad you like the curry, this is one of my favourites.

As you can tell I very much prefer a clingy thick sauce with almost all of my curry recipes there are a couple of ways to let that sauce down if you wanted more of a "pool" of gravy.

The first would be to add a splash of water, you will be surprised how far just 100ml will let down a sauce but it will not have a massive impact on flavour, you will need to play it by "ear" though and address the spicing and seasoning with salt if required. The good news is that once you have it sorted then you can repeat that with any of my recipes and end up with consistent results.

The other options are to increase the amount of ingredients like yoghurt, coconut milk or tomatoes/passata. This will have a much more profound impact on the spicing and you will almost certainly need to increase the spicing in the same proportion (give or take a little) to balance these additions.


Brian :)

Delna Antia

Friday 7th of February 2020

Hi again Brian I would love to share more of our Parsi cuisine with you! Do let me know if you are interested.



Brian Jones

Monday 10th of February 2020

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 :)

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

All the best


Delna Antia

Friday 7th of February 2020

Good afternoon from New Zealand ? My name is Delna & I am a Zoroastrian— I was pleasantly surprised to see you knew all about our “Parsi” as we are known as, recipes !!? 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 ?


Saturday 18th of January 2020

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 Laurence.

Brian Jones

Monday 20th of January 2020

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.