Lamb rogan josh in a serving dish.

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.
5 from 11 votes
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Course: Dinner, Lunch
Cuisine: Indian
Keyword: Indian recipes, Lamb, spicy
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 447kcal
Author: Veena Azmanov
Cost: $35


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


  • 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


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



  • 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.


  • 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.


  • 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!



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