Creamy Rogan Josh: Authentic Indian Lamb Curry Recipe
Rogan Josh is a classic Indian lamb curry known for its rich, aromatic spices and tender meat simmered slowly in a flavorful sauce of tomatoes, yogurt, and fragrant whole and ground spices. This recipe uses ghee for authentic richness and results in a deeply satisfying, comforting dish perfect to serve with basmati rice and traditional garnishes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Spices and Aromatics
- 3 1/2 tbsp ghee (substitute butter if needed)
- 1 cinnamon stick
- 6 green cardamom pods, lightly bruised
- 4 cloves
- 1 tsp cooking salt or kosher salt (halve if using table salt, double for flakes)
- 2 tbsp paprika (normal or sweet)
- 3/4 tsp chilli powder (or to taste)
- 4 tsp ground coriander
- 4 tsp ground cumin
- 2 tsp turmeric powder
- 1/4 tsp nutmeg powder
- 1 tsp garam masala
- 1/2 tsp fennel powder
- 1/2 tsp extra garam masala (for finishing)
- 1/2 tsp extra fennel powder (for finishing)
Vegetables and Base
- 1 large onion, finely chopped
- 3 cloves garlic, finely minced
- 1 tbsp ginger, finely grated
- 5 tbsp tomato passata (US: tomato puree/sauce)
Meat and Liquids
- 750g/1.5lb boneless lamb shoulder, cut into 3cm (1.2") cubes
- 1 1/2 cups chicken stock (salt reduced broth)
- 1/2 cup plain yogurt (Greek yogurt recommended)
Garnishes and Serving
- Chopped coriander leaves
- Extra finely shredded ginger
- Basmati rice, for serving
Instructions
- Toast Whole Spices: Melt the ghee in a large heavy-based pot over medium heat. Add the cinnamon stick, green cardamom pods, and cloves. Cook for about one minute until fragrant to release their essential oils.
- Sauté Onion, Garlic, and Ginger: Add the finely chopped onion to the pot and cook, stirring frequently, for approximately 7 minutes until the onions are golden and starting to brown on the edges. Then add the minced garlic and grated ginger, and cook for an additional minute.
- Toast Ground Spices: Stir in the paprika, chili powder, ground coriander, ground cumin, turmeric powder, and nutmeg powder. Toast the spices for about 30 seconds to enhance their flavors without burning.
- Add Tomato and Salt: Mix in the tomato passata (puree) and the salt, stirring well to combine the ingredients and build the curry base.
- Add Stock and Lamb: Pour in the chicken stock and stir. Add the cubed lamb shoulder to the pot and mix to coat the meat evenly with the spiced sauce. Bring to a gentle simmer.
- Simmer Covered: Cover the pot with a lid and reduce heat to low or medium-low, maintaining a gentle simmer. Cook for 1 hour and 45 minutes, stirring occasionally, until the lamb is tender and easily pulled apart with two forks.
- Reduce Sauce: Remove the lid and continue to simmer the curry for an additional 15 minutes, allowing the sauce to thicken slightly and intensify in flavor. The lamb should be very tender at this point.
- Finish the Curry: Stir in the plain yogurt along with the extra garam masala and extra fennel powder. Cook for a few more minutes to meld the flavors, being careful not to boil the yogurt to prevent curdling.
- Serve: Spoon the Rogan Josh into serving dishes and garnish with chopped coriander leaves and finely shredded ginger. Serve hot with basmati rice and optional sides such as cucumber salad or naan bread.
Notes
- Ghee can be substituted with unsalted butter if ghee is not available, though ghee enhances the flavor authentically.
- Adjust chili powder quantity based on your preference for heat; mild if using less, spicier if using more.
- Garam masala adds a warm, complex flavor; adding some at the end enhances aroma and taste.
- Fennel powder adds a slightly sweet, licorice-like nuance; it is optional but recommended.
- Use Greek yogurt to ensure creaminess and avoid curdling during cooking.
- Use boneless lamb shoulder as it becomes tender and juicy when slow-simmered.
- Serve with freshly cooked basmati rice to soak up the richly flavored sauce.
