Lamb Rogan Josh
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My lamb rogan josh features fall-apart tender lamb shoulder simmered in a richly spiced tomato and yogurt sauce. Make it on the stovetop, in the slow cooker, or in the Instant Pot.
Parvarti’s lamb rogan josh recipe
I first learned how to make lamb rogan josh while living with my host mom, Parvati, during my year in New Delhi. She made it often, and it was one of her recipes I asked her to teach me.
Rogan josh is one of the curries I still order whenever I see it on a menu, but I reckon Parvati’s version is still the best. The lamb is slow-cooked until it’s fall-apart tender in a rich, warmly spiced tomato-and-yogurt sauce. Here’s why I love making it:
- A traditional family recipe. This is the same recipe Parvarti taught me in her kitchen, and I’ve been making it ever since.
- One pot, easy cleanup. Everything cooks in a single pot, so there’s very little washing up.
- Three cooking methods. I usually make it on the stovetop, but I’ve included instructions for the Instant Pot and slow cooker too.
- Perfect for meal prep. The flavors deepen overnight, making the leftovers even better the next day.
Try more of Parvarti’s recipes, including kulfi, chicken masala, lamb vindaloo, and chicken vindaloo.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Lamb shoulder. I prefer lamb shoulder because it becomes incredibly tender after simmering. If you can’t find boneless shoulder, lamb leg works well too. I’ve even made this with beef chuck when cooking for friends who don’t love lamb.
- Yogurt. It adds richness and balances the spices without making the curry heavy.
- Onion, garlic cloves, and ginger. The onion will be blended into a paste with three tablespoons of water, as will the garlic and ginger.
- Ghee or oil. I usually cook with ghee for its rich, buttery flavor, but any neutral oil works just as well.
- Tomato paste. For a concentrated tomato flavor.
- Rogan josh spices. Combine ground cumin, coriander, turmeric, paprika, chili powder, whole cloves, cardamom, bay leaves, and a cinnamon stick.
- Warm water. To build the sauce. This can be swapped for broth if you have any on hand.
- Salt and black pepper. To taste.
- Fresh mint. Optional, but I love the freshness it adds before serving.
How to make lamb rogan josh
Step 1- Make the aromatic paste. Blend the onion with three tablespoons of water and set aside. Blend the garlic and ginger with an additional three tablespoons of water and combine.
Step 2- Stir fry the spices. Heat oil in a pot over medium heat and add cardamom, cloves, bay leaves, and cinnamon. Cook for 1-2 minutes, then add onion paste and cook for 2 minutes. Add garlic and ginger paste and cook for another minute.
Step 3- Add tomato paste. Add the ground spices and combine. Mix in the tomato paste and cook for one minute.
Step 4- Add the lamb. Add the lamb, salt, and pepper, and cook for 10 minutes. Stir in the yogurt and warm water. Bring to a simmer, turn to low heat, and cook for one hour while stirring occasionally until the lamb becomes tender.
Alternative cooking methods
As mentioned earlier, I’ve tested this curry in the slow cooker AND the pressure cooker, so you have options!
Instant Pot method: Set the pot to Sauté mode. Heat oil and cook the whole spices, onion paste, and ginger paste for several minutes. Add the ground spices and tomato paste and cook for a few more minutes. Add lamb and sauté until no longer pink, then add the water and yogurt. Secure the lid and cook on high pressure for 20 minutes. Release the pressure naturally and open the lid.
Slow cooker method: Heat oil in a skillet and sauté the whole spices, onion paste, and ginger paste. Add the tomato paste and ground spices and cook for a few minutes. Add the pieces of lamb and sauté until no longer pink. Transfer the lamb mixture to the slow cooker along with water. Cook on High for 4 hours or Low for 8 hours. Once cooked, stir in the yogurt and serve.
Arman’s tips for the best flavor and texture
- Brown the lamb first. Don’t skip this step if you have a few extra minutes. Searing the lamb adds another layer of flavor that really comes through in the finished curry.
- Adjust the spice to your taste. Traditional Kashmiri chili powder is fairly mild, so if you like a spicier curry, add a pinch of cayenne or extra chili flakes.
- Don’t rush the simmer. The lamb is ready when it’s fork-tender. If it’s still a little chewy, give it another 15 to 20 minutes on the stove.
- Serve it with basmati rice and naan. I love soaking up every last bit of the sauce with warm naan, while fluffy basmati rice is perfect for balancing the rich curry.
More Indian-inspired recipes
Lamb Rogan Josh
Video
Ingredients
- 1 1/2 pounds lamb shoulder diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large onion chopped
- 1 inch ginger thinly sliced
- 5 cloves garlic minced
- 6 tablespoons water divided
- 1/4 cup olive oil
- 5 cardamom pods bruised
- 4 small bay leaves
- 1 stick cinnamon
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder optional
- 1 tablespoon tomato paste
- 1/2 cup plain yogurt full fat
- 1 cup warm water
Instructions
- Blend the onion with three tablespoons of water into a fine paste and set aside. Blend the garlic and ginger with the remaining water into a fine paste and set aside.
- Heat the oil in a pot over medium heat and add cardamom, cloves, bay leaves, and cinnamon. Cook for 1-2 minutes then add onion paste and cook for 2 more minutes. Add garlic and ginger paste and cook for another minute.
- Stir in the cumin, ground coriander, paprika, turmeric powder, and chili powder, and cook for 30 seconds. Mix in the tomato paste and cook for one more minute.
- Finally add the lamb, salt, and pepper and cook for 10 minutes. Stir in the yogurt and the lamb broth or warm water. Bring to a simmer, adjust the heat to low, and cook for 60 minutes stirring occassionally or until lamb becomes tender. Adjust the taste if needed, and serve warm with rice.
Notes
Nutrition
Originally published January 2023
Tried this last night and it was a big hit with the fam!
Amazing! So glad it was a hit 🙂
Wow so much spices and so much flavour. I must make it. I like spices.
I’m so glad you enjoyed the recipe, Mario. The phoos you shared where it was served over rice looked delicious!