Lamb Rogan Josh

Indian Lamb with Yogurt Sauce aka Lamb Rogan Josh

Whether you call this lamb rogan josh or mutton rogan josh doesn’t matter. This Indian classic is made with mutton or lamb cooked with yogurt sauce and caramelized onions. Wonderful Indian spices perfume the lamb with rich authentic flavors, aroma, and color. And with my simplified rogan josh recipe, no one will believe you made it at home.

I have fond memories of the Indian rogan josh as a kid. Mom made it with mutton, so we called it mutton rogan josh. As kids, we simply called it mutton curry. (what is mutton? we discussed it when I shared my recipe for Lamb Masala.)

What is Rogan Josh?

This is an authentic North Indian dish and consists of cooking the meat in oil at intense heat. The name Rogan Josh means red passion. Rogan meaning red color and josh meaning passion or heat.

Often people think this dish is spicy. But that’s not true. This dish does have to be red and yet not necessarily spicy. Having said that, an Indian curry without a little heat feels incomplete. We do love that spicy edge to our curries.

Living overseas with non-Indian friends, this dish got a whole new meaning for me. There is not one Indian restaurant I know that does not have lamb Rogan Josh on the menu (Mutton Rogan Josh in some Indian restaurants). And often, a few different variations.

Today I want to share with you my recipe for Rogan Josh and like many of my friends you will be surprised at how simple, easy and effortless this lamb curry is.

About Lamb Rogan Josh/Mutton Rogan Josh

People often perceive it to be a complicated recipe. When in truth it’s a lot simpler than most other recipes. Originally, this dish has a lot more ghee in it. But we’ve used oil and fairly little. And yet, you are free to add a few more tablespoons if your feeling like being more authentic.

There are three main components to this dish. And each of these is simple and easy to make.

• The yogurt marinade – Simple plain Greek yogurt with Indian spices you probably already have in your kitchen.
• Spice mix – Whole spices that are lightly pounded to bring out the flavors. Cinnamon, cardamom, cloves, and star anise are again things you probably have in your pantry. Alternatively, you can use store-bought garam masala.
• Onions – This is what makes this dish rich, sweet and scrumptious. The caramelized onions. If you know the difference between sauteed onions and caramelized onions then you know this is not to be skipped.

Let’s talk ingredients and substitutes (Save/Pin)

As you can see this dish is fairly simple in terms of method and technique because what makes this dish a success are th spices.

• Lamb – I prefer to use lamb shoulder or leg of lamb for this dish. The meat does take longer to cook but it comes out tender and juicy and absorbs all those wonderful spices
• Onions – I love to use red onions. It adds a bit of sweetness which is very desirable. It is very important that you cook the onions longer and slower; this will help caramelize the onions, which not just enhances the taste but also adds that touch of deep red color to this dish. (which I love)
• Yogurt – Meat and dairy cooked together have a unique taste. In addition, yogurt also tenderizes the meat and makes it cook faster. I’ve used Greek yogurt for that rich and creamy taste.
• Spices in yogurt – There really is no unique spices in this dish other than simple coriander, cumin, paprika, and cayenne, which you can find on any supermarket spice rack. Usually, as a substitute, I’d say you can use my curry powder, but a curry powder has a lot more in it. So, it won’t be the same rogan josh, more like any other Indian lamb curry, and it would still be delicious.
• Spice mix – These are almost whole spices used to perfume the dish by lightly crushing them. If you don’t have the whole spices you can use garam masala. This is an Indian spice blend made with warm spices like cardamom, cloves, cinnamon similar to a gingerbread spice mix or pumpkin spice mix. This can be found easily is most supermarkets these days. I make my own and you can find my homemade garam masala spice mix here. 

Useful Tips and Tools

• When it comes to cooking meat I love to use a heavy bottom saute pan or a non-stick pan.
• It is best to use a non-stick pan for caramelizing the onions so you don’t burn easily.
• Also, use a wooden spoon or spatula to stir. Indian spices can be strong and leave their natural aroma and color on wooden spoons so keep one just for Indian cooking.
• You will also need a cutting board for the onions.
• I love to use my mortar and pestle for crushing the whole spices, and yet you can use a rolling pin to do that as well.

How to make Lamb Rogan Josh/Mutton Rogan Josh (Save/Pin)

Ingredients

• 1 kg lamb cubed (shoulder or leg) (2 lbs) (or mutton)
• 500 grams onions slices (3 large)
• 2 tbsp oil or ghee

For the marinade

• 250 ml Greek yogurt plain (1 cup)
• 8 garlic cloves minced (1 tbsp)
• 2-inch fresh ginger grated (1 tbsp)
• 1 tbsp coriander powder
• 1/2 tbsp cumin powder
• 2 tbsp red smoked sweet paprika
• 1 tsp red hot cayenne
• 1/4 tsp turmeric powder
• 1/2 tsp ground pepper
• 1/2 tsp salt
• 2 tbsp lemon juice

Spice mix

• 6 green cardamoms
• 4 black cardamoms
• 1 stick cinnamon
• 4 cloves
• 1/2 star anise
• 2 bay leaves

Method

Marinate lamb/mutton

• Cut lamb into cubes.
• Season with salt and pepper.
• Combine all marinade ingredients in a bowl, and combine well.
• Then combine lamb and marinade.
• Set aside to marinate for an hour on the counter or in the fridge overnight.

Prepare whole spices

• Add the spices to a mortar and pestle.
• Lightly pound on them to crush them – you want the cardamoms to open and the cinnamon a bit smaller.
• Alternatively, you can use 1/2 tsp garam masala at the end of the cooking in the recipe.

Caramelize onions

• In a heavy bottom saute pan or non-stick pan.
• Add one tablespoon oil or ghee and whole spices – saute 30 minutes.
• Then add the onions and a pinch of salt.
• Saute onions until lightly golden – about 5 to 7 minutes.
• Once the onions have been caramelized.

Add lamb/mutton

• Add the marinated lamb and remaining oil/ghee.
• Cook on high for 2 minutes while stirring constantly.
• Then, add 1/2 cup water and let come to a boil.
• Cover the pan, lower the heat, and let simmer on medium-low until the lamb is cooked to fork tender.
• If necessary, add a little more water as needed. Alternatively, you can add 1 cup of water and cook it with gravy.
• When the lamb is cooked taste and adjust the seasoning.
• Garnish with fresh herbs like cilantro.
• Enjoy!

Frequently asked questions

Is mutton rogan josh spicy?

The authentic lamb rogan josh can be spicy but this one is not too spicy. I make it less spicy by using more sweet paprika for the color instead of all cayenne. The sweet smoked paprika gives the rogan josh that beautiful color.

Can I use other meats to make Rogan Josh?

You can use lamb or mutton and if that does not work for you, you can also use chicken. Call it chicken Rogan Josh. It’s still delish.

Can I make this with coconut yogurt?

Rogan josh is made with dairy yogurt. And yet, if you can’t use dairy yogurt you can use coconut yogurt. The dish will have the flavor of coconut, which is wonderful too.

What can I serve this lamb rogan josh with?

We love to serve this lamb rogan josh with homemade naan or butter naan. Sometimes I serve it with fruit and nuts rice pilaf. My mom would make mutton rogan josh and serve it with fresh homemade chapati.

What else can I make with lamb?

Oh, lamb is such a versatile dish. Here are some Indian as well as non-Indian lamb recipes I have shared with you on this blog.

• Lamb Biryani
• Grilled Lamb Chops with Cilantro Chutney
• Slow Cooked Lamb Masala Indian
• Slow cooked lamb with creamy polenta.
• Roast Lamb shoulder in Red Wine sauce
• Herb crusted roast leg of lamb

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Lamb Rogan Josh

Author: Veena Azmanov

5 from 11 votes

Print Pin Rate

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Calories: 447kcal

$35

Adjust Servings Here: 8 servings

Description

Whether you call this lamb rogan josh or mutton rogan josh doesn't matter. This Indian classic is made with mutton or lamb cooked with yogurt sauce and caramelized onions. Wonderful Indian spices perfume the lamb with rich authentic flavors, aroma, and color. And with my simplified rogan josh recipe, no one will believe you made it at home.

Equipment /Tools

• Saute Pan 5 Quats (Calphalon)
• Spatula
• Mixing Bowl Stainless Steel

Ingredients

• 1 kg Lamb sliced shoulder or leg(2 lbs
• 500 grams Onions sliced 3 large
• 2 tbsp Oil or

FOR THE MARINADE

• 250 ml Greek yogurt plain
• 1 tbsp Garlic 8 cloves minced
• 1 tbsp Ginger fresh grated – 2-inch
• 1 tbsp Coriander powder
• 1/2 tbsp Cumin powder
• 2 tbsp Red smoked paprika sweet
• 1 tsp Cayenne hot
• 1/4 tsp Turmeric powder
• 1/2 tsp Ground pepper
• 1/2 tsp Salt
• 2 tbsp Lemon juice

SPICE MIX

• 6 Green cardamoms
• 4 Black cardamoms
• 1 Stick cinnamon
• 4 Cloves
• 1/2 Star anise
• 2 Bay leaves

Metric – US customary

ADJUST SERVINGS HERE – 8 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

MARINATE LAMB

• Cut lamb into cubes.
• Season with salt and pepper.
• Combine all marinade ingredients in a bowl, and combine well.
• Then combine lamb and marinade.
• Set aside to marinate for an hour on the counter or in the fridge overnight.

PREPARE WHOLE SPICES

• Add the spices to a mortar and pestle.
• Lightly pound on them to crush them – you want the cardamoms to open and the cinnamon a bit smaller.
• Alternatively, you can use 1/2 tsp garam masala at the end of the cooking in the recipe.

COOK THE LAMB

• In a heavy bottom saute pan or non-stick pan.
• Add one tablespoon oil or ghee and whole spices – saute 30 minutes.
• Then add the onions and a pinch of salt.
• Saute onions until lightly golden – about 5 to 7 minutes.
• Once the onions have been caramelized,
• Add the marinated lamb and remaining oil/ghee.
• Cook on high for 2 minutes while stirring constantly.
• Then add 1/2 cup water and let come to a boil.
• Cover the pan, lower the heat, and let simmer on medium-low until the lamb is cooked to fork tender.
• If necessary add a little more water as needed. Alternatively, you can add 1 cup of water and cook it with gravy.
• When the lamb is cooked taste and adjust the seasoning.
• Garnish with fresh herbs like cilantro.
• Enjoy!

Recipe Video

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Nutrition Information

Calories: 447kcal | Carbohydrates: 11g | Protein: 25g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 236mg | Potassium: 501mg | Fiber: 3g | Sugar: 4g | Vitamin A: 945IU | Vitamin C: 8.3mg | Calcium: 95mg | Iron: 3.2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Indian recipes, Lamb, spicy

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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