This post may contain affiliate links. See my disclosure policy.
My lamb rogan josh recipe features fall-apart lamb shoulder slow-cooked in a rich, aromatic, and creamy tomato sauce. Make it on the stovetop, in the slower cooker, OR in the Instant Pot!
Love cooking with lamb? Try my lamb vindaloo, lamb burgers, lamb korma, and lamb ribs next.
I like to order rogan josh when my family and I go out for Indian food. It’s one of those lesser-known dishes that proves whether a restaurant is really worth its salt.
Made with tender lamb and a library of aromatic spices, this is one of my favorite ways to cook lamb. It’s hearty, warming, and full of flavor…and it’s so easy to make.
What is lamb rogan josh?
Rogan josh is a type of lamb curry originating in India. It features lamb in tomato sauce alongside ginger, garlic, and cinnamon. The lamb pieces are braised and slow-cooked until tender, and yogurt is often added to make the sauce creamy.
Table of Contents
Why I love this recipe
- A bit out of the ordinary. This isn’t your run of the mill butter chicken (though we do love some of that!), but it’s filled with flavors everyone will know and love.
- Made in one pot. Making for a quick and easy clean-up.
- Slow cooker and Instant Pot options. I prefer the stovetop method, but depending on how much time you have, you may prefer the slower cooker or pressure cooker method.
- Those leftovers! Trust me, as good as this dish tastes fresh, it tastes even better the next day.
Ingredients needed
- Lamb shoulder. Cut into small cubes. If you can’t find boneless lamb shoulder, use lamb leg instead. If you’re not a big fan of lamb, I’ve also had success with beef chuck.
- Yogurt. I used plain Greek yogurt.
- Onion, garlic cloves, and ginger. The onion will be blended into a paste with three tablespoons of water, as will the garlic and ginger.
- Oil. Use any neutral cooking oil. Or, use ghee, AKA clarified butter.
- Tomato paste. For a concentrated tomato flavor.
- Spices. For rogan josh, 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. For garnish.
How to make lamb rogan josh
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 saute 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 recipe tips
- Sear the lamb first. While optional, I find searing the lamb on all sides gives it a crisp exterior and bolder flavor.
- Add more heat. Traditional rogan josh is made with Kashmiri chili powder, which is actually quite mild in heat. For a spicier curry, try using red chili flakes or cayenne pepper.
- Serve the curry with basmati rice and my 2-ingredient naan for a proper Indian feast.
Storage instructions
To store: Store leftovers in an airtight container in the fridge for 3-4 days.
To freeze: Allow the leftovers to cool completely, then freeze them in shallow containers for up to six months.
Reheating: Reheat leftovers on the stovetop over medium heat (stirring often) or microwave them in 30-second intervals until warm. Add a splash of water or broth if needed.
Frequently asked questions
Rogan josh is not one of the spiciest curries, though it is moderately spicy due to the chili pepper. You can customize the spiciness of this dish by adding more or less chili.
More Indian-inspired recipes to try
- Eggplant curry
- Chicken vindaloo
- Lamb korma
- Shrimp curry
- Or any of these Indian 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, updated and republished September 2024
Wow so much spices and so much flavour. I must make it. I like spices.