Authentic Lamb Rogan Josh: A Fragrant Kashmiri Classic

Introduction

Transport your senses to the vibrant valleys of Kashmir with this exquisite Lamb Rogan Josh. Celebrated for its rich flavours and aromatic spices, this classic Indian curry features tender lamb simmered in a luscious, deeply spiced sauce. The blend of warming spices, creamy yogurt, and the signature red hue from Kashmiri chili creates a dish that’s as beautiful as it is delicious. Whether you’re looking to impress guests or indulge in a comforting meal at home, this Lamb Rogan Josh recipe promises an unforgettable culinary experience that captures the essence of North Indian cuisine. Serve it with fluffy basmati rice or naan and savor every bite of this timeless favourite.

Authentic Lamb Rogan Josh

Cuisine -Indian - Main Course- Serves 4

Table of contents

Introduction

A Brief History of Lamb Rogan Josh

Nutrition values

Ingredients

How to make Lamb rogan josh

Goes well with:

Frequently asked questions

Print recipe in plain format

Conclusion

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A Brief History of Lamb Rogan Josh

Lamb Rogan Josh is a beloved dish with roots tracing back to the breathtaking region of Kashmir in northern India. Its origins are believed to lie with the Mughal emperors, who brought Persian influences to Indian cuisine in the 16th century. The name “Rogan Josh” comes from Persian, where “rogan” means oil and “josh” means heat or passion, referring to the dish’s vibrant, aromatic gravy and slow-cooked richness.

Traditionally, Rogan Josh was made with lamb or mutton, slow-cooked with a unique blend of spices including Kashmiri chili, fennel, and ginger, which give the curry its signature red colour and deep flavour. Over centuries, the recipe has evolved, incorporating local ingredients and culinary techniques. Today, Lamb Rogan Josh is a symbol of Kashmiri hospitality and is often enjoyed during festivals and special occasions, cherished for its bold taste and comforting warmth.

Cooking times,

Prep Time: 20 minutes

Cooking Time: 1 hour 45 minutes

Total Time: 2 hours 5 minutes

*Note: Times may vary depending on your kitchen setup and experience. The recipe benefits from slow simmering for tender, delicious lamb—if you have extra time, you can let it cook even longer for deeper flavour!*

Recipe Difficulty Level: Beginner-Friendly

*This recipe is beginner-friendly, with easy-to-follow steps and simple ingredients. Perfect for home cooks looking to explore classic Indian flavours!*

Special Equipment: Nothing special

• Heavy-based pot or Dutch oven (for even heat and slow cooking)

• Sharp knife (for prepping lamb and vegetables)

• Chopping board

• Wooden spoon or spatula

• Grater (for ginger)

• Measuring spoons

Heat Level: Mild - Medium

Nutrition values

Nutrition Values (per serving, based on 6 servings):

• Calories:480 kcal

• Protein: 34 g

• Fat: 29 g

• -Saturated Fat: 13 g

• Carbohydrates:** 21 g

• - Sugars: 9 g

• Fiber:** 4 g

• Sodium:** 650 mg

**Notes:**

- Calculations include the use of ghee, double cream, and full-fat Greek yogurt.

- Using leaner cuts of lamb or less added fat will reduce the calorie and fat content.

- Serving with rice or naan will increase total calories and carbohydrates.

Homemade Ghee

This classic is a favourite of mine, with this being a slow cooking dish most cuts of meat will end up deliciously tender. I always add the bone back to the dish at stage 7, this always gives more depth to the dish. - Steve.

Lamb Rogan Josh Recipe

Ingredients:

• 1 kilo of lamb. ( I tend to buy lamb on the bone then get the butcher to de-bone it for me, the bone can  be added  to the dish in stage 7 )

• 4 tablespoons of  ghee or coconut oil

• 3 medium onions sliced

• 1 inch piece of ginger grated

• 4 cloves of garlic crushed

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon turmeric

• 1 teaspoon kashmiri chilli powder

• 2,  400g tins of chopped tomatoes

• 1 tablespoon tomato puree

• 3 tablespoons plain Greek yogurt

• 300ml water or stock

• 1 teaspoon of Celtic or Himalayan salt

• 50ml double cream

• 1 teaspoon of garam masala

• Chopped Coriander leaves

 How to make Lamb Rogan Josh

Click here for Kitchen Timer

Prep all your ingredients,

1. Prep the Ingredients

   Mix the spices together, slice the onions, trim some of the fat from the lamb and cube it ready to use. (The fat on the lamb is full of flavour and so is the bone if you don't like too much fat in the dish it can be spooned away at a later stage but it will leave the flavours)

   
   

2. Brown the Lamb

   In a heavy based pan melt 2 tablespoons of the ghee over a medium heat and fry the lamb in batches to seal the meat capturing the flavours, and then put to one side.

   
   

3. Cook the Onions

   Keeping the heat to medium, add the other 2 tablespoons of ghee and then fry the sliced onions until they have browned slightly, for about 10 minutes

   
   

4. Add Aromatics & Spices

   Slightly lower the heat then add the cumin, coriander, turmeric and chilli powder to the pan, along with the crushed garlic and grated ginger, fry for 2 minutes stirring frequently. Do not let the spices burn.

   
   

5. Stir in the Yogurt

   Now add the yogurt stirring constantly to prevent the yogurt from curdling.

   
   

6. Combine Meat & Tomatoes

   Add the meat back to the pan and stir in, then add the tinned  tomatoes and tomato puree.  Raise the heat to full and fry until all the ingredients have combined thoroughly.

   
   

7. Simmer

   Now You can add the water or stock with the salt, (if you have the bone add this in too) cover and simmer until the lamb is cooked through, for about 1½  hours. At the end of this stage, any excess fat can be drained off with a spoon or mopped up with some kitchen roll.

   
   

8. Finish the Curry

   Add the double cream whilst stirring constantly then add the garam masala and coriander leaves to finish off the dish.  

9. Serve

Garnish with additional coriander leaves. Serve hot with fluffy basmati rice or warm naan bread.

Cooks Tip:

The flavours deepen if allowed to rest for a few hours or overnight, making this a perfect dish to prepare ahead!

Goes well with:

Garlic Naan

Mushroom Pilau

Saag aloo

Frequently asked questions for Lamb Rogan Josh

Can I make Lamb Rogan Josh ahead of time?

Yes! In fact, the flavours deepen and improve if made a day in advance. Simply cool, refrigerate, and gently reheat before serving.

Can I use beef or chicken instead of lamb?

Absolutely. While lamb is traditional, beef or chicken can be substituted. Adjust cooking times: chicken cooks faster (about 40 minutes), while beef may need a similar time as lamb to become tender.

Is this recipe spicy?

This recipe has a mild to medium heat level. For a milder dish, reduce or omit the chili powder. For extra heat, add a pinch more or use fresh green chilies.

What should I serve with Lamb Rogan Josh?

It pairs beautifully with fluffy basmati rice, naan, or roti. A cooling cucumber raita or a simple salad makes a great side.

Can I make this recipe dairy-free?

Yes! Substitute coconut oil for ghee, coconut yogurt for Greek yogurt, and omit the cream or use a dairy-free alternative.

How do I store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave.

Do I need to use the lamb bone?

The bone adds extra flavor and richness, but it’s not essential. If you prefer, you can omit it.

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Conclusion

Lamb Rogan Josh is more than just a comforting curry—it’s a celebration of rich tradition and aromatic flavours that bring people together. With its tender lamb, fragrant spices, and creamy sauce, this dish is sure to impress family and friends alike. Whether you’re preparing it for a special occasion or a cozy night in, you’ll find satisfaction in every bite. Thank you for cooking with Stevie’s Curry Magic—may your kitchen always be filled with warmth, joy, and the irresistible allure of homemade curry!

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Lamb rogan josh

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Cheers Steve.