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Rogan Josh Recipe (Indian Lamb Curry)
5 from 8 votes

Rogan Josh Recipe (Indian Lamb Curry)

Rogan Josh is a rich and savory Indian curry from the Kashmir region made with lamb or goat and vibrant Kashmiri chilies, perfect for spicy food lovers.

Prep Time
20 mins
Cook Time
2 hrs
Servings: 4
Calories: 408 kcal
Course: Main Course
Cuisine: Indian

Ingredients

FOR THE CURRY PASTE
  • 4 tablespoons vegetable oil divided (or use ghee)
  • 3 clove whole
  • 1 cinnamon stick large
  • 6 cardamom pods husks removed and crushed - use all green, or a mix of black and green
  • 1 mace or use nutmeg, blade
  • 1 onion chopped, large
  • 1 red bell pepper chopped, large
  • 1 2- inch ginger peeled and chopped, knob
  • 5 garlic chopped, cloves
  • 3 tablespoons tomato paste
FOR THE LAMB CURRY (ROGAN JOSH)
  • 1.5 pounds lamb shoulder cubed
  • 1 tablespoon kashmiri chili powder or use paprika
  • 1 teaspoons ground coriander
  • 1 teaspoon fennel ground
  • 1 teaspoon Turmeric ground
  • 1.5 cups chicken stock or use water
  • 2 tablespoons ground almonds or use cashews
  • 1/2 cup yogurt full-fat preferred
  • salt to taste
  • 1 tablespoon garam masala
  • rice steamed rice, fresh chopped parsley, for serving
  • roti bread
  • parsley

Instructions

    Cup of Yum
  1. Heat half of the oil in a large pot or Dutch oven to medium heat. Add the cloves, cinnamon stick, cardamom and mace. Cook for 1 minute, stirring, or until fragrant.
  2. Add the onion and bell pepper. Cook for 10 minutes, or until the onion is nicely browned and softened.
  3. Add the ginger, garlic, and tomato paste. Cook for 1 minute, stirring a bit, until the garlic blooms. Add ¼ cup water or stock to the pot to deglaze, then scrape the brown bits from the bottom. Let the liquid reduce until almost gone.
  4. Transfer the mixture to a food processor or blender and blend until smooth. Set aside.
  5. Heat the remaining oil (or ghee) in the same pot to medium-high heat. Season the lamb with salt and pepper. Add the lamb in batches and brown each side, 2-3 minutes per side.
  6. Stir in the chili powder, ground coriander, ground fennel, ground turmeric, and salt to taste. Cook, stirring for 1 minute to bloom the spices.
  7. Return the curried onion-chili mixture to the pot and add chicken stock.
  8. Bring to a boil, then reduce heat, cover and simmer for 1.5 hours, or until the lamb is fork tender. It could take longer, depending on the meat. Add a bit of water or stock to the pot if needed.
  9. Gently stir in the ground almonds, yogurt, and garam masala. Simmer, uncovered, for 10 minutes. The sauce should thicken up a bit. Shred the meat, if desired, and discard any bones.
  10. Serve and enjoy.

Notes

  • Nutritional information estimated without rice.

Nutrition Information

Calories 408kcal (20%) Carbohydrates 19g (6%) Protein 28g (56%) Fat 25g (38%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 11g (55%) Cholesterol 75mg (25%) Sodium 351mg (15%) Potassium 827mg (18%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 1748IU (35%) Vitamin C 45mg (50%) Calcium 121mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 408

% Daily Value*

Calories 408kcal 20%
Carbohydrates 19g 6%
Protein 28g 56%
Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 11g 55%
Cholesterol 75mg 25%
Sodium 351mg 15%
Potassium 827mg 18%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 1748IU 35%
Vitamin C 45mg 50%
Calcium 121mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.