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A bowl of white rice topped with rogan josh, garnished with cilantro, served with naan, yogurt, and fresh cilantro on the side.
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Rogan Josh Recipe

This traditional Kashmiri lamb curry is known for its deep red color, fragrant spices, and melt-in-your-mouth tender lamb. Made with aromatic whole spices, yogurt, and slow cooking, this dish brings bold flavors and comforting warmth to the table. It pairs perfectly with basmati rice, raita, and naan.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: dinner
Cuisine: Indian
Servings: 6 servings
Calories: 160kcal
Author: Abi Gunasekaran

Equipment

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.
    A large pot with oil and whole spices including bay leaf, cinnamon stick, star anise, cloves, cardamom, and dried chili, surrounded by raw meat, cilantro, and small bowls of ingredients.
  • 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.
    Chunks of cooked, seasoned lamb in a blue Dutch oven, surrounded by a bowl of yogurt, fresh cilantro, and a striped cloth.
  • Lower the heat and gradually stir in the whisked yogurt to avoid curdling.
    A blue Dutch oven filled with cooked pieces of lamb in a red curry sauce, topped with a swirl of white yogurt, sits on a beige surface next to a bunch of parsley and a striped towel.
  • 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.
    A pot of spicy rogan josh garnished with cilantro, surrounded by a plate of rice, naan bread, forks, a glass of water, and a bowl of raita sauce.

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

Serving: 1serving | Calories: 160kcal | Carbohydrates: 5g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 756mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg