Rich, aromatic and layered with warm spices and succulent lamb, this Lamb Rogan Josh is a comforting classic. Follow the easy step-by-step instructions to create an impressive, flavourful curry that’s perfect for a family dinner or a special gathering.
The lamb in this curry becomes incredibly tender and soaks up the fragrant, spicy sauce. You can adjust the heat to suit your family — use milder chillies like Fresno or serrano, swap in hotter Thai chillies, or omit them for a mild dish. For extra creaminess, stir in a little double cream or full-fat coconut milk before serving.
One sign of a deeply flavoured, oven-finished curry is the dark, caramelised ring that forms around the pan. It adds texture and richness to the sauce — a small trade-off for a thicker, more luscious curry.
Table of Contents
- How to make it:
- Pro Tip
- What to serve it with
- More fantastic curries
- Frequently Asked Questions
- Lamb Rogan Josh Recipe
How to make it:
Full recipe details, ingredient amounts and timings are in the recipe card below.
- Marinate the lamb with spices and natural yogurt for 30 minutes to add flavour and help tenderise the meat.
- Brown the marinated lamb in ghee or oil. In the same pan, sauté onions, peppers and chillies until softened.
- Add spices, tomato puree, chopped tomatoes, stock and cardamom pods, then bring to a simmer.
- Cover and transfer to the oven to cook low and slow for about 3 hours, until the lamb is meltingly tender.
- Serve with pilau or boiled rice and plenty of naan or flatbread to mop up the sauce.
Pro Tip
In the last hour of cooking check the curry a couple of times and stir. If it looks dry, add a splash of boiling water to maintain a silky sauce.
The heat of this curry depends on the chillies you choose. Fresnos and serranos are milder, while Thai chillies are much hotter. For a creamier, milder finish, stir in a little double cream or coconut milk before serving.
What to serve it with
- Serve over pilau rice or plain boiled basmati rice.
- Add a spoonful of mango chutney for a sweet contrast to the spice.
- Offer naan, garlic naan or chapatis to soak up every last drop of sauce.
More fantastic curries
Asian
Beef Massaman Curry
Curries
Easy Keema Curry (Minced Beef Curry)
Curries
Slow-Cooked Beef Madras
Curries
Chicken Jalfrezi Recipe
Curries
Lamb Bhuna
Curries
Paneer Curry
Frequently Asked Questions
Yes. Follow the recipe up to the oven stage, then transfer to a slow cooker. Cook on high for 5–6 hours or low for 7–8 hours. Reduce the stock to about 480ml (2 cups) because liquid doesn’t evaporate as much in a slow cooker.
To serve 3–4 people, use 500g (1.1lb) lamb and reduce the stock to 480ml (2 cups). Keep the rest of the quantities and cooking time the same.
Yes. Cool the cooked curry, cover and refrigerate for up to 3 days. Reheat gently in a pan over medium heat, stirring occasionally, until piping hot. You can also reheat in the microwave in a microwave-safe bowl, loosely covered, stirring once or twice.
Yes. Cool the curry, cover and freeze. Defrost overnight in the fridge and reheat as described above.
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Lamb Rogan Josh Recipe
Ingredients
Marinade:
- 2 tsp minced ginger
- 4 cloves garlic, peeled and minced
- 1 tsp ground turmeric
- 1 tsp cumin
- 1 tsp freshly ground black pepper
- 4 tbsp natural yogurt
- 900 g (2 lbs) lamb, chopped into 1-inch chunks (shoulder, leg, rump or neck)
Rogan Josh:
- 2 tbsp ghee or oil
- 1 onion, peeled and roughly chopped
- 1 red bell pepper, deseeded and roughly chopped
- 1 yellow bell pepper, deseeded and roughly chopped
- 3 fresh red chillies, finely chopped (Fresno or serrano)
- ½ a bunch (about 20g) fresh coriander (chop stalks and leaves; keep stalks separate)
- 3 whole cloves
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tbsp ground coriander
- 2 tsp paprika
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp tomato puree (or tomato paste)
- 600 ml (2.5 cups) lamb or beef stock (water + 2 stock cubes works)
- 400 g (14 oz) tin finely chopped tomatoes
- 4 cardamom pods (tie on cotton for easy removal)
Serve with:
- Freshly chopped coriander leaves
- Pilau or boiled basmati rice
- Naan bread or chapati
Instructions
- Place the ginger and garlic in a bowl with the turmeric, cumin, black pepper and natural yogurt. Mix, add the lamb pieces, combine thoroughly, cover and refrigerate for 30 minutes.
- Preheat the oven to 160°C / 320°F (fan).
- Heat a large casserole pan over high heat and add the ghee or oil. Add the marinated lamb and brown lightly all over, about 8–10 minutes.
- Reduce heat to medium and add the onion, red and yellow peppers and chillies. Fry for about 5 minutes until the onion begins to soften.
- Add the coriander stalks, whole cloves, cinnamon, cumin, ground coriander, paprika, salt, pepper and tomato puree. Cook for 5 minutes, stirring, until the spices release their aroma.
- Pour in the stock, chopped tomatoes and add the cardamom pods. Stir and bring to a gentle simmer.
- Cover with a lid and transfer to the oven. Cook for about 3 hours, until the lamb is tender. Check a couple of times during the last hour and add a splash of boiling water if it looks dry.
- Once cooked, remove cardamom pods and whole cloves. Serve the Rogan Josh with rice, chopped coriander leaves and naan or chapati.
Notes
Slow cooker option: After the initial stovetop steps, transfer to a slow cooker and cook on high for 5–6 hours or low for 7–8 hours. Reduce stock to about 480ml (2 cups).
Make-ahead and storage: The curry can be cooled, covered and refrigerated for up to 3 days. Reheat gently in a pan until piping hot, or reheat in the microwave, stirring once or twice. To freeze, cool completely, cover and freeze; defrost overnight in the fridge before reheating.
Nutrition
Nutrition information is an approximation and should be used as a guide only.
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