This Indian classic lamb rogan josh 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.
I have fond memories of the Indian Rogan Josh as a kid. Mom made it with mutton (goat meat). 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).
This is an authentic North Indian (Kashmiri) dish and consists of cooking the meat in oil at intense heat. The name Rogan Josh means red passion. Rogan means red color, and josh means passion or heat.
Often, people think this dish is spicy. But that’s not true. In fact, this dish is red and yet not necessarily spicy. Having said that, an Indian curry without a little heat feels incomplete. And, in India, we love that spicy edge to our curries.
Why is this the best Rogan Josh recipe?
- Rich, bold flavor: Rogan Josh is known for its deep, aromatic spice blend that gives the meat and sauce a rich, complex taste—perfect for curry lovers.
- Authentic Kashmiri roots: This dish is a classic from Kashmiri cuisine, celebrated for its unique use of spices and vibrant color. It’s a true taste of India’s culinary heritage.
- Tender, slow-cooked meat: Long, gentle cooking makes the meat incredibly tender and allows the flavors to develop fully—comforting, hearty, and satisfying.
- Perfect for entertaining:
With its beautiful red hue and irresistible aroma, this dish is always a showstopper—ideal for dinner parties or festive meals.
Ingredients and substitutes
- Lamb: I prefer lamb shoulder or leg. It takes a bit longer to cook, but turns out incredibly tender and juicy, soaking up all those amazing spices.
- Onions: I use red onions for a subtle sweetness. Cook them low and slow—they caramelize beautifully and give the curry that signature deep red color.
- Yogurt: Yogurt adds a creamy texture and also helps tenderize the meat. I use Greek yogurt for a richer taste.
- Spices in Yogurt: This dish uses simple spices like coriander, cumin, paprika, and Kashmiri chili (or cayenne). You could also use homemade curry powder, but it’ll taste more like a general Indian lamb curry than true Rogan Josh.
- Spice Mix: Whole spices (like cardamom, cloves, and cinnamon) are lightly crushed to perfume the dish. No whole spices? You can also use garam masala—it’s a good substitute and widely available. I also have a homemade garam masala recipe you can try.
Step-by-step: Easy lamb rogan josh recipe
- Lamb – Trim off excess fat and cut the lamb into 2 to 3-inch cubes. Season with salt and pepper. Next, add the garlic and ginger and combine well.
- Marinade – Combine all marinade ingredients in a bowl and combine well. Then, add lamb to the marinade and set it aside to marinate for an hour on the counter or in the fridge overnight.
Pro tip – Always use glass or stainless steel to marinate. Do not use aluminum, as it can oxidize with the acid in the marinade. Also, avoid plastic as it can get stained from the spices. - Whole spice – Add the spices to a mortar and pestle. Lightly pound to crush them – you want the cardamoms to open and the cinnamon a bit smaller. Pro tip – Alternatively, you can use 1/2 tsp garam masala at the end of the cooking in the recipe.
- In a Dutch oven or heavy-bottom saute pan, add one tablespoon of oil or ghee. And sauté the whole spices for a minute. Then, add the onions with a pinch of salt. Next, sauté the onions until lightly golden – about 5 to 7 minutes.
Pro tip – Caramelizing the onions in this recipe is very important. So don’t make haste and don’t cook on very high heat. We want the onions caramelized, not burnt. - Once the onions have been caramelized, add the marinated lamb and remaining oil/ghee.
- Cook on high for 2 minutes while stirring constantly until the meat is no longer pink.
Pro tip – The high heat will sear the meat on all sides, keeping the pieces moist inside. - Next, add 1/2 cup of water and let it come to a boil. Cover the pan, lower the heat, and let simmer on low until the lamb is cooked to fork-tender, about 1½ to 2 hours.
Pro tip – The meat will release its juices, but if necessary, add more water to prevent it from sticking to the bottom. - When the lamb is fork-tender, taste and adjust the seasoning. Garnish with fresh herbs like cilantro (fresh coriander).
- Enjoy!
What Do You Serve This Rogan Josh With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
If you like curry, try our family favorites
Frequently asked questions
Rogan josh is a Persian term that translates to red meat or stew. It refers to a flavorful and aromatic dish traditionally made with meat, usually lamb, cooked in a rich and spicy sauce.
Lamb, rogan josh, stands out with its rich, aromatic flavors and the use of specific spices. It typically includes a combination of spices like cardamom, cinnamon, cloves, fennel seeds, and Kashmiri red chili powder, which gives it its distinct taste and vibrant red color.
While lamb is the most common meat used in rogan josh, you can also make it with other proteins like goat or mutton rogan josh, chicken rogan josh, or even vegetarian options like paneer (Indian cheese) or vegetables.
You can make a healthier version of Rogan Josh lamb by reducing the amount of oil used, using lean cuts of lamb, and adding more vegetables like bell peppers, peas, or spinach. You can also use low-fat yogurt or Greek yogurt instead of full-fat yogurt.
Rogan Josh is made with dairy yogurt. And yet, if you can’t use dairy yogurt, you can also use coconut yogurt. In addition, the dish will have a coconut flavor, which is wonderful.
We love to serve this lamb rogan josh with basmati rice and homemade naan or butter naan. You can also serve it with other Indian bread like roti or paratha. Sometimes, I serve it with fruit and nuts rice pilaf. My mom would make mutton rogan josh and serve it with fresh homemade chapati. Accompaniments like raita (yogurt-based side dish), pickles, and salads complement the flavors of lamb rogan josh.
Lamb Rogan Josh
This classic Indian lamb rogan josh 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.
Video
Ingredients
- 2 lbs (1 kg) Lamb sliced shoulder or leg
- 1 lb (500 g) Onions sliced,
- 2 tbsp Oil or ghee
- ½ cup Cilantro for garnish
- 1 tsp Kosher salt
- ½ tsp Black pepper powder
- 8 large (2 tbsp) Fresh garlic cloves minced
- 3 inch (2 tbsp) Fresh ginger fresh grated
- 1 cup (250 ml) Greek yogurt plain
- 2 tbsp Coriander powder
- 1 tsp Ground cumin powder
- 2 tbsp Sweet smoked paprika or Kashmir chili powder
- 1 tsp Cayenne pepper or more sweet smoked paprika
- ¾ tsp Fennel power (sauf)
- ¼ tsp Turmeric powder
- 2 tbsp Lemon juice
- 6 Green cardamoms
- 4 Black cardamoms
- 1 Stick cinnamon
- 4 Cloves
- ½ Star anise
- 2 Bay leaves
Method
- Lamb – Trim off excess fat and cut the lamb into 2 to 3-inch cubes. Season with salt and pepper. Next, add the garlic and ginger and combine well.1 tsp Kosher salt, 8 large Fresh garlic cloves, 3 inch Fresh ginger, ½ tsp Black pepper powder
- Marinade – Combine all marinade ingredients in a bowl and combine well.2 lbs Lamb, 1 cup Greek yogurt, 2 tbsp Coriander powder, 1 tsp Ground cumin powder, 2 tbsp Sweet smoked paprika, 1 tsp Cayenne pepper, ¼ tsp Turmeric powder, 2 tbsp Lemon juice, ¾ tsp Fennel power
- Then, add the lamb to the marinade and set it aside to marinate for an hour on the counter or overnight in the fridge.
- Whole spice – Add the spices to a mortar and pestle. Lightly pound to crush them – you want the cardamoms to open and the cinnamon to become a bit smaller.
- In a Dutch oven or heavy-bottom saute pan, add one tablespoon of oil or ghee. Saute the whole spices for a minute.2 tbsp Oil, 6 Green cardamoms, 4 Black cardamoms, 1 Stick cinnamon, 4 Cloves, 1/2 Star anise, 2 Bay leaves
- Then, add the onions with a pinch of salt. Saute onions until lightly golden – about 5 to 7 minutes.1 lb Onions
- Once the onions have been caramelized, add the marinated lamb and remaining oil/ghee.
- Cook on high for 2 minutes while stirring constantly until the meat is no longer pink.
- Next, add 1/2 cup water and bring it to a boil. Cover the pan, lower the heat, and let simmer on low until the lamb is cooked to fork-tender, about 1½ to 2 hours.
- When the lamb is fork-tender, taste and adjust the seasoning. Garnish with fresh herbs like cilantro. You can also sprinkle some garam masala and fennel powder for added flavor.½ cup Cilantro
- Enjoy!
Notes
- Quality of Lamb: Choose good quality lamb for your rogan josh. Look for tender cuts such as the shoulder or leg of lamb, resulting in a more flavorful and tender dish.
- Marination: Marinate the lamb before cooking to enhance its flavor. You can use a mixture of yogurt, ginger, garlic, spices, and a squeeze of lemon juice. Allow the lamb to marinate for 1-2 hours or preferably overnight in the refrigerator.
- Slow Cooking: Rogan josh is traditionally cooked on low heat for an extended period to allow the flavors to develop and the meat to become tender. You can use a heavy-bottomed pot or a slow cooker to simmer the lamb slowly. This will result in a rich, aromatic, and melt-in-your-mouth texture.
- Spices and Aromatics: Rogan josh gets its distinct flavor from a blend of spices. Common spices used include cardamom, cinnamon, cloves, bay leaves, fennel seeds, and Kashmiri red chili powder. Toasting whole spices before adding them to the dish can intensify their flavor. Additionally, don’t forget to add the aromatic ingredients like ginger, garlic, and onions to enhance the taste.
- Rogan yogurt marinade: Yogurt is crucial in rogan josh, providing a creamy and tangy element to balance the spices. Use full-fat plain yogurt and whisk it well before adding it. This will prevent curdling and give a smooth consistency to the sauce.
- Cooking Time: Cook the lamb on low heat until it becomes tender and the flavors are well infused. This can take around 1.5 to 2 hours, depending on the cut of meat and your preferred level of tenderness. If needed, check the lamb occasionally and add water or stock to maintain the desired consistency.
- Garnish: Finish your lamb rogan josh with a sprinkle of fresh coriander leaves (cilantro) and a dollop of yogurt. This will add freshness and a visual appeal to the dish.
- See the ingredients and substitutes above if you don’t have any of the spices listed below.
- Slow cooking – If you have time, instead of cooking the rogan josh in the Dutch oven, consider adding everything to the slow cooker and cook on low for 6 to 8 hours until fork tender. Then, taste and adjust the seasoning.
- Pressure cooking– Instead of using a Dutch oven, saute in the stovetop pressure cooker or instant pot. Once you have sauteed all the ingredients.
- Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.
- Instant pot – set the instant pot to manual. Sauté, then pressure cook on high for 25 minutes, then use manual release.
- Lack of Flavor: If your lamb rogan josh lacks flavor, it could be due to insufficient seasoning. Adjust the spices and seasonings by adding more spices like cumin, coriander, ginger, garlic, or chili powder. You can also increase the amount of salt or squeeze lemon juice to brighten the flavors. Cooking is an art, so feel free to adjust the spices and flavors according to your preferences.
- Tough Meat: If your lamb is turning out tough, it may not have been cooked long enough. Lamb rogan josh benefits from slow cooking to tenderize the meat. Increase the cooking time and continue simmering until the lamb becomes tender and easily breaks apart with a fork.
- Excess Oil or Greasiness: Rogan josh can sometimes become oily or greasy. To reduce the oil content, you can skim off any excess oil that rises to the surface during cooking. Alternatively, you can refrigerate the dish after cooking and remove the solidified fat layer before reheating and serving.
- Thin Sauce or Watery Consistency: If your lamb rogan josh has a thin sauce or watery consistency, it might be due to an excessive amount of added liquid or insufficient reduction. You can continue cooking the dish uncovered on low heat to allow the liquid to evaporate and the sauce to thicken. Additionally, you can mix a teaspoon of cornstarch with water and add it to the sauce to help thicken it.
- Overly Spicy: If your lamb rogan josh turns out too spicy, you can reduce the heat by adding a spoonful of yogurt or a splash of cream to mellow out the spice level. The dairy will help balance the flavors and reduce the intensity of the spices. You can also add a bit of sugar or honey to counteract the heat.
- Burnt or Sticking Bottom: To prevent the lamb from sticking to the bottom of the pot or burning, make sure to use a heavy-bottomed pot or Dutch oven. Stir the ingredients frequently, especially when cooking on stovetop, to distribute the heat evenly. If needed, you can add a bit of water or stock to deglaze the pan and prevent burning.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Pro Tip : Stop telling folks that onions caramelize in 5-7 mins.
Are you using a blast furnace ?
Hi Stu. Fair point! The onions need to be cooked until they are properly softened and browned, and the exact time will depend on the pan, heat, and amount of onion. Five to seven minutes can certainly be too short on lower heat. I’ll clarify that in the recipe so people cook to color rather than strictly by the clock. And no blast furnace required. 😊
LOVE LOVE LOVE this recipe. Those onions give this recipe the most amazing flavor. I can’t wait to make this recipe again and I’m definitely making it again.
Thank you so much for the lovely feedback. I am so happy you enjoyed this recipe.
I followed this recipe without really thinking about it, and it wasn’t until after I’d made it that I realized that there absolutely shouldn’t be paprika in it. I realize I should have paid more attention and left it out of the dish before it was too late, but regardless, why on earth is it in the recipe to begin with? It makes the flavor completely inauthentic.
CJ -the paprika is optional for color. You can omit it! But, it does give a deeper red color
Than you for this recipe! I would like to make this in my crock pot as simply as possible. I will be using a leg of lamb which is about 4.5 lbs so will double ingredients. I will sauté onions then add all ingredients (including garam masala) to the pot except the yogurt which I will add about 15 minutes before serving. My questions are:
Will this work?
If I put the lamb in whole will it shred like pork does or do I need to cut it up prior to cooking?
How long on “low” should I cook this double batch.?
Curious why there are no tomatoes in your recipe. I thought that was standard in Rogan Josh.
yes, you can make this in the crockpot. If you put a whole lamb leg it may not shred but it will become soft depending on how long you cook it.
I suggest either 4 hours on high or 6 to 8 hours on low. I usually do overnight for a leg of lamb.
Yes, add the yogurt in the last half hour would work. You can use tomatoes if you fancy. I just find that yogurt and tomatoes sometimes can make it sour.
Thanks