No wonder lamb rogan josh is one of the most loved Indian dishes. It’s so delicious and you can make this restaurant style version easily at home.
There are dozens of variations of lamb curries across India, and this one comes from Kashmir. This northern state of India is very famous for its vibrant food. Kashmiri chicken is a great example.
Lamb rogan josh is one of my most favorites at Indian restaurants until I discovered its restaurant version. These days, I make them very often as the whole family has fallen in love with this dish. This tastes so good and is an exact replica of its restaurant version, maybe even better.
Now this is one of my go-to recipes forspecial occasions and get-togethers. A great crowd pleaser when you’re short on time. And this even makes a simple weeknight dinner when paired with roti, naan, or steamed rice.
You can even freeze this curry for busy days and just reheat before serving. Moreover, you’ll find the answer for the perfect comfort food in this curry.
More Indian authentic recipes
- Chicken Tikka
- Butter Chicken
- Tandoori Chicken
- Chicken Lollipop
- Chicken Vindaloo
- Chicken Madras
- Chicken Jalfrezi
- Chicken Tikka Masala
- Paneer Butter Masala
More Lamb Recipes
- Lamb Biryani
- Lamb Bhuna Restaurant Style
- Slow Cooker Lamb Curry
- Pulled Lamb Burger
- Indian Slow Cooker Pulled Lamb
- Spicy Lamb Stir Fry
- Jamie Oliver’s North Indian Lamb Curry
- Lamb Korma
Ingredients
Onion Paste:
- ▢ 1 large red or brown onion roughly chopped
- ▢ Water
Ginger Garlic Paste:
- ▢ 4 cm piece ginger peeled and chopped
- ▢ 5 garlic cloves peeled and chopped
- ▢ Water
Roganjosh Spice Mix:
- ▢ 1 teaspoon fennel seeds
- ▢ 1 teaspoon cumin seeds
- ▢ 3 teaspoon ground coriander
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon garam masala
- ▢ 2 teaspoon paprika
- ▢ ½ teaspoon red chili powder
Lamb Roganjosh:
- ▢ 4 tablespoon oil
- ▢ 4 green cardamom pods
- ▢ 5 cloves
- ▢ 2 dried bay leaves
- ▢ 1 tablespoon tomato paste
- ▢ 2 tablespoon canned diced tomatoes or 1 tomato diced
- ▢ 600 g lamb cut into small bite sized pieces
- ▢ 1 ½ tablespoon natural yogurt
- ▢ Salt to taste
- ▢ Chopped coriander or mint leaves to garnish
Instructions
Onion Paste:
- Place onions in the small bowl of a food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl. Set aside.
Ginger Garlic Paste:
- Place ginger and garlic in the food processor. Add a little water and grind to a coarse paste. Set aside.
Rogan josh Spice Mix:
- Heat a small frying pan over low heat. Add fennel and cumin seeds. Roast, stirring, for 2-3 minutes or until aromatic. Leave to cool. Place in a spice grinder or mortar and pestle and grind to a coarse powder.
- Combine together fennel-cumin mix, ground coriander, ground turmeric, garam masala, paprika and red chili powder in a small bowl. Set aside.
Lamb Rogan josh:
- Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes.
- Add onion paste. Cook, stirring, for 1-2 minutes or until the raw smell disappears. Add ginger garlic paste. Cook, stirring, for 2 minutes or until fragrant.
- Stir in spice mix. Cook for 1 minute or until aromatic. Add tomato paste and canned tomatoes. Cook, stirring often, for 1-2 minutes.
- Add lamb. Season with salt. Cook, stirring occasionally, for 10 minutes. Stir yogurt into the curry. Cover lamb with 250 ml hot water. Bring to the boil.
- Reduce heat to medium-low, and simmer, covered and stirring occasionally, for 30-40 minutes or until lamb is cooked through.
- Sprinkle with chopped coriander and mint leaves. Serve with naan, roti or rice.
Video
Nutrition
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Ingredients
Onion Paste:
- ▢ 1 large red or brown onion roughly chopped
- ▢ Water
Ginger Garlic Paste:
- ▢ 4 cm piece ginger peeled and chopped
- ▢ 5 garlic cloves peeled and chopped
- ▢ Water
Roganjosh Spice Mix:
- ▢ 1 teaspoon fennel seeds
- ▢ 1 teaspoon cumin seeds
- ▢ 3 teaspoon ground coriander
- ▢ ½ teaspoon ground turmeric
- ▢ ½ teaspoon garam masala
- ▢ 2 teaspoon paprika
- ▢ ½ teaspoon red chili powder
Lamb Roganjosh:
- ▢ 4 tablespoon oil
- ▢ 4 green cardamom pods
- ▢ 5 cloves
- ▢ 2 dried bay leaves
- ▢ 1 tablespoon tomato paste
- ▢ 2 tablespoon canned diced tomatoes or 1 tomato diced
- ▢ 600 g lamb cut into small bite sized pieces
- ▢ 1 ½ tablespoon natural yogurt
- ▢ Salt to taste
- ▢ Chopped coriander or mint leaves to garnish
Instructions
Onion Paste:
- Place onions in the small bowl of a food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl. Set aside.
Ginger Garlic Paste:
- Place ginger and garlic in the food processor. Add a little water and grind to a coarse paste. Set aside.
Rogan josh Spice Mix:
- Heat a small frying pan over low heat. Add fennel and cumin seeds. Roast, stirring, for 2-3 minutes or until aromatic. Leave to cool. Place in a spice grinder or mortar and pestle and grind to a coarse powder.
- Combine together fennel-cumin mix, ground coriander, ground turmeric, garam masala, paprika and red chili powder in a small bowl. Set aside.
Lamb Rogan josh:
- Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes.
- Add onion paste. Cook, stirring, for 1-2 minutes or until the raw smell disappears. Add ginger garlic paste. Cook, stirring, for 2 minutes or until fragrant.
- Stir in spice mix. Cook for 1 minute or until aromatic. Add tomato paste and canned tomatoes. Cook, stirring often, for 1-2 minutes.
- Add lamb. Season with salt. Cook, stirring occasionally, for 10 minutes. Stir yogurt into the curry. Cover lamb with 250 ml hot water. Bring to the boil.
- Reduce heat to medium-low, and simmer, covered and stirring occasionally, for 30-40 minutes or until lamb is cooked through.
- Sprinkle with chopped coriander and mint leaves. Serve with naan, roti or rice.
