That first bite of Rogan Josh – tender lamb in a sauce so aromatic and silky you’re scraping the bowl clean with naan – is easier to recreate at home than you think. We’ve been on the hunt to recreate our favorite Indian dishes at home for years, and have finally nailed it.
Indian cooking looks intimidating with those long ingredient lists, but it’s really just a few core techniques. Bloom whole spices in hot oil until your kitchen smells incredible, sear the meat hard to build flavor, and add yogurt low and slow so it enriches instead of breaks. Once you’ve got that down, you can nail this, Tikka Masala, Lamb Biryani, all of it.
For Rogan Josh specifically, you’re searing chunks of lamb shoulder until deeply browned, then adding yogurt gradually so it thickens into a velvety sauce instead of curdling. That deep red color comes from Kashmiri chili powder – all the drama, barely any heat. Most of the cook time is hands-off.
You’ll end up with fall-apart tender lamb in a sauce that clings to every bite of rice or naan. Make it Sunday, reheat it Wednesday. Once you’ve nailed this, try our vindaloo or calm things down a bit with some butter chicken – same techniques, different spice combos. We make all of these in big batches and freeze them for easy weeknight wins.
What Is Rogan Josh?
Rogan Josh is a traditional Kashmiri lamb curry built on whole spices, yogurt, and gentle simmering. The signature red color comes from Kashmiri chilies, which add aroma and color more than heat. The goal is richness and depth, not spice overload.
Ingredients for Rogan Josh
Whole Spices
- Vegetable oil
- Bay leaf
- Green cardamom pods
- Whole cloves
- Cinnamon stick
- Mace blade
Why whole spices matter: They infuse the oil early, building flavor before the lamb ever hits the pot.
Lamb & Aromatics
- Lamb shoulder, cut into medium chunks: This cut is essential. Shoulder has enough connective tissue to soften during a long simmer. Lean cuts won’t. We used American Lamb from Freedom Run Farm.
- Fresh garlic, grated
- Fresh ginger, grated
Ground Spices & Sauce Base
- Turmeric
- Kashmiri chili powder: Use mild paprika if needed, but expect less color.
- Ground coriander
- Kosher salt
- Tomato paste
- Plain yogurt, whisked smooth: Full-fat is more stable during simmering.
- Hot water or lamb stock
- Garam masala
To Finish
- Fresh cilantro (optional)
- Basmati rice or naan, for serving
Equipment Needed
- Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Small bowl for yogurt
How to Make Rogan Josh (Step-by-Step)
- Bloom the spices: Heat the oil over medium heat. Add the bay leaf, cardamom, cloves, cinnamon, and mace. Stir until fragrant, and the oil smells spiced, not burnt. If you burn the spices, dispose of them, wipe out the pan and start fresh.
- Brown the lamb properly: Add the lamb in a single layer. Let it sit until the surface browns deeply before turning. You’re looking for real color here; pale lamb won’t build flavor later.
- Add aromatics: Stir in the garlic and ginger. Cook just until fragrant, about a minute, without letting them darken.
- Toast the ground spices: Add turmeric, chili powder, coriander, and salt. Stir constantly. If the pot looks dry, add a splash of water to keep the spices from scorching. The oil should turn reddish and aromatic.
- Cook the tomato paste: Add the tomato paste and cook until it darkens slightly and pulls away from the pot. This step prevents a raw tomato taste.
- Incorporate the yogurt slowly: Lower the heat. Add the whisked yogurt a spoonful at a time, stirring constantly. The sauce should stay smooth and creamy (if it looks grainy, the heat is too high).
- Simmer until the lamb is tender: Add the hot water or stock, cover, and simmer gently. The lamb is done when a fork slides in easily and the meat begins to soften, pulling slightly at the edges. This usually takes about 45–60 minutes. If it is not fork-tender, continue to cook, checking every 15 minutes.
- Finish and rest: Stir in the garam masala. Remove from the heat and let the curry rest. The sauce will thicken slightly as it cools and settle around the meat.
Substitutions & Variations
- Less heat: Use paprika instead of Kashmiri chili powder.
- Beef: Chuck roast works but needs a longer simmer.
- Chicken: Use thighs only and shorten the cook time significantly.
Meat Nerd Tips
- Keep the simmer gentle; active boiling rapidly tightens the meat, making it harder to become tender.
- If the sauce looks thin early, don’t adjust yet. It thickens as the lamb finishes cooking.
- If the lamb resists a fork, it’s not done. Give it more time.
How to Serve Rogan Josh
Serve over basmati rice so the grains soak up the sauce, or with naan for scooping. A simple cucumber yogurt, raita, is a must for us. We love to pair this with saag and crsipy onion bhaji.
Storage & Make-Ahead Tips
- Refrigerate leftovers up to 3 days.
- Reheat gently over low heat with a splash of water if needed.
- Freezes well without rice or naan.
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Rogan Josh Recipe
Recommended Equipment
- Wooden spoon or spatula
- Small bowl, for yogurt
Ingredients
- 3 tablespoon vegetable oil
- 1 bay leaf
- 2 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 mace blade or 1/8 tsp ground mace
- 2 lb lamb shoulder cut into medium chunks
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder or mild paprika
- 1 ½ teaspoon kosher salt
- 1½ teaspoon ground coriander
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- ½ cup plain yogurt whisked
- 1 cup lamb stock or hot water
For Serving
- Fresh cilantro chopped
- Basmati rice
- raita
- naan
Instructions
- Heat oil in a Dutch oven or heavy-bottomed pot.
- Add bay leaf, cardamom, clove, cinnamon, and mace. Sauté until fragrant.
- Add lamb pieces and sear on all sides until browned.
- Add the garlic and ginger. Cook for 1–2 minutes until aromatic.
- Stir in the turmeric, chili powder, coriander, and salt. Add a splash of water to prevent burning if needed.
- Add tomato paste and cook for another 2–3 minutes to deepen the flavor.
- Lower the heat and gradually stir in the whisked yogurt to avoid curdling.
- Add lamb stock or hot water, cover with a lid, and simmer on low for 45–60 minutes until the lamb is tender and the sauce thickens.
- Stir in garam masala and adjust seasoning. Let the curry rest for 5–10 minutes before serving.
- Garnish with fresh cilantro and serve with basmati rice or naan.
Notes
- Use lamb shoulder. Lean cuts won’t soften before the sauce is done, and will get dry instead of tender. We look for American lamb and love the quality from Freedom Run Farm.
- Brown the lamb well. Don’t rush this step; deep color here builds the base flavor of the curry.
- Keep the heat low when adding yogurt. High heat will cause it to curdle. Whisk it well before adding it slowly to the curry.
- Simmer gently, not at a boil. The lamb is done when a fork slides in easily and the meat starts to relax. If your lamb isn’t tender, cook it longer.
- Sauce thickens as it rests. If it looks loose early on, wait before adjusting.
- Flavor improves overnight. Rogan Josh tastes even better the next day, after the spices have settled.
Nutrition
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FAQs About Rogan Josh
No. It’s aromatic and warming, not hot.
The lamb is ready when a fork slides in easily and the meat begins to soften and relax rather than resist.
The heat was too high or the yogurt wasn’t added gradually.
Yes. The flavor improves after resting overnight.
