Lamb rogan josh — tender lamb slow-cooked in a rich, aromatic sauce of onions, ginger, yogurt and warming whole spices. A deeply flavoured Indian classic with rice.
Lamb rogan josh is a beloved Kashmiri curry — tender lamb slow-cooked in an aromatic sauce rich with paprika, warm whole spices and yogurt. Deeply flavoured but not fiery, it's the kind of curry that fills the kitchen with the most wonderful aroma. Served with rice, it's an absolute treat.
Prep 20 min
Cook 70 min
Total 90 min
Medium
- 2 quartered Onion
- 4 tbsp Sunflower Oil
- 4 cloves Garlic
- Thumb sized peeled and very finely grated Ginger
- 2 tbsp Madras Paste
- 2 tsp Paprika
- 1 Cinnamon Stick
- 6 bashed to break shells Cardamom
- 4 Cloves
- 2 Bay Leaf
- 1 tbsp Tomato Puree
- 1kg cubed Lamb
- 150ml Greek Yogurt
- Garnish chopped Coriander
Tags:
Curry Spicy AlcoholicVideo
Preparation
- Whizz the onions in a food processor until very finely chopped. Heat the oil in a large heavy pan and fry the onion with the lid on, stirring now and then, until really golden and soft. Add the garlic and ginger and fry for 5 minutes more.
- Tip in the curry paste, all the spices, the bay leaves and the tomato purée, and stir well over the heat for about 30 seconds. Add the meat and 300ml water, stir to mix, turn down the heat, then add the yogurt.
- Cover and gently simmer for 40–60 minutes, until the meat is tender and the sauce thick. Serve scattered with coriander, with basmati or pilau rice.
Tips from the ZestyPlate Kitchen
- Cook the onions until really golden and soft for a deep, rich base.
- Toast the whole spices briefly to release their full fragrance.
- Add the yogurt gradually and gently so it enriches the sauce without splitting.
- Simmer slowly until the lamb is meltingly tender and the sauce thickened.
Frequently Asked Questions
It's aromatic and warming rather than hot, with paprika giving colour and warm spices the fragrance. Add chilli if you want more heat.
Shoulder or leg cut into chunks works well — cuts with some marbling become tender and flavourful with slow cooking.
Yes — like most curries it's even better the next day once the flavours meld. Reheat gently before serving.
Adding cold yogurt too fast over high heat can curdle it. Add it gradually off or just off the heat, stirring constantly.
