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Lamb Rogan Josh with a Rich Tomato Yogurt Curry Sauce
Tender Lamb Turn Lamb Rogan Josh Into a Seriously Good Curry
Additional Information
- Can this be frozen? Yes. Let the curry cool completely, then transfer it to airtight freezer containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop until piping hot throughout. The yogurt sauce may look slightly different after freezing, but a good stir while reheating usually brings it back together.
- How long can it be stored and how? Store cooled Lamb Rogan Josh in an airtight container in the refrigerator for up to 3 days. Reheat only the portion you need and make sure it’s heated thoroughly before serving.
- Can I use a different cut of lamb? Yes. Lamb shoulder or other suitable curry pieces work well. Tougher cuts may simply need more simmering time.
- Can I reduce the chili? Absolutely. The 2 tbsp pure chili powder gives the curry a noticeable kick. Reduce it if you prefer a milder curry.
- Can I use ground cumin instead of jeera powder? Yes. Jeera is cumin, so regular ground cumin is an easy substitute.
- What can I use instead of fresh tomatoes? If ripe fresh tomatoes aren’t available, canned tomatoes can work. Choose plain canned tomatoes without added herbs or seasonings.
- Can I use butter instead of ghee? Yes. Butter will work, although ghee gives the curry a deeper flavour and handles the cooking heat particularly well.
- Why does the yogurt need to be added slowly? Adding cold yogurt directly to a very hot curry can cause it to split. Stir the yogurt until smooth and add it gradually over lower heat while stirring.
Why you will love and enjoy this Lamb Rogan Josh
- The lamb cooks slowly until it’s wonderfully tender and full of spice.
- Tomato, yogurt, cumin, cardamom and chili create a rich sauce with plenty of flavour.
- It’s an easy dinner to make ahead and serve with rice or warm rotis.
Lamb Rogan Josh
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Persian
Description
This Lamb Rogan Josh is rich, warmly spiced and packed with tender pieces of lamb in a tomato-based sauce. It’s the kind of hearty curry that tastes even better when spooned over rice or served with warm rotis.
Ingredients
- 2.2 lb – 1 kg lamb leg or curry pieces, cut into bite-sized pieces
- 2 tbsp pure chili powder
- 1 tsp turmeric powder
- 2 tbsp ginger garlic paste
- Salt, to taste
- 3 tbsp jeera powder
- 4 medium onions, thinly sliced
- 6 ripe tomatoes
- 1 tsp nutmeg powder
- 1 tsp green elachi powder
- 1 cup plain yogurt
- 2 tbsp ghee
- 2 tbsp oil
- 2 tbsp finely chopped fresh dhania, for garnish
Instructions
- Heat 2 tbsp ghee and 2 tbsp oil in a large, heavy pot over medium heat.
- Add 4 medium thinly sliced onions and cook for about 10 to 15 minutes, stirring often, until they’re deep golden brown.
- Add 1 kg lamb pieces and cook for 10 to 15 minutes, stirring occasionally, until the lamb is well coated with the onions and starts to brown.
- Blend 6 ripe tomatoes until smooth, then add the tomatoes to the pot.
- Stir well and cook for about 15 minutes, allowing the tomato mixture to reduce and lose some of its raw taste.
- Stir in 2 tbsp ginger garlic paste, 3 tbsp jeera powder, 2 tbsp pure chili powder, 1 tsp turmeric powder, 1 tsp nutmeg powder, 1 tsp green elachi powder and salt to taste.
- Cook for about 5 minutes, stirring so the spices don’t catch on the bottom of the pot.
- Lower the heat. Stir 1 cup plain yogurt until smooth, then add it gradually, stirring constantly as it prevents the yogurt from splitting.
- Add enough water to create a thick curry sauce, cover the pot and simmer gently until the lamb is tender.
- This can take 1 to 1½ hours, or a little longer for tougher curry pieces. Stir occasionally and add a splash more water if the sauce gets too thick before the lamb is tender.
- Taste and adjust the salt or chili if needed. The finished curry should have tender lamb and a thick, spoonable sauce rather than being watery.
- Sprinkle with 2 tbsp finely chopped fresh dhania and serve hot with rice or rotis.
Notes
Prepared, tried, and tested by Rashida
Lamb Rogan Josh is a classic, aromatic red meat curry from Kashmiri cuisine. It features tender pieces of slow-cooked lamb in a rich, flavorful sauce. The name comes from Persian words: “rogan” means oil or clarified butter (ghee), and “josh” means hot or passionate
Lamb Rogan Josh delivers tender lamb, warming spices and a rich tomato yogurt sauce in every serving. Its fragrant curry flavour and hearty texture make it an irresistible dinner with rice or warm rotis, especially when a satisfying homemade meal is what’s wanted.
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