Lamb rogan josh is one of the most popular curry house treats. Make this easy lamb rogan josh recipe at home to enjoy it at its freshest and best.
The Glory of the Mughals
I love Indian curries. The complexity and subtlety of the use of spices, the endless inventiveness, the variety of the sauces. At its best, a good curry feeds all the senses. This lamb rogan josh recipe is one of the best.
Lamb Rogan Josh (or roghan ghosht) is a dish from the northern reaches of the Indian subcontinent, the lands of the Mughal empire. The Mughals were influenced by the food of Persia and Turkey and that influence can still be seen today.
The original recipe has changed a little down the years and on its journey west – for instance, we tend to use lamb rather than goat, and in Europe we don’t use bugloss root as a colouring. Opinions differ on the authenticity of tomatoes in the dish. However, you still get a sense of the glory of the food culture of the Mughals.
My Easy Rogan Josh Recipe
Rogan josh is now a firm British favourite, but takeaway, restaurant and ready meals can be heavy on the oil and the calories. Here is a recipe for a healthier easy lamb rogan josh, a reduced-fat lamb curry with all the flavour.
This is an adaptable recipe, and my version is adapted to suit cooks who may be short of time. It is a slow-cook dish but because it only takes about 15 minutes hands-on time, there is very little effort involved. The rest of the magic happens in the oven while you get on with other things or put your feet up.
I prefer to use whole spices; rather than ground, and freshly grind them when I cook. But it’s also fine to use ground, but do make sure your spices are fresh, after a year or so in the cupboard they can lose all their flavour and depth.
You can, of course, adapt the recipe to your own needs too. If you are missing one of the spices, just add a little more of the others. Or for a lighter dish, cut back on the lamb and add more vegetables. You could also use some lentils to bulk it out.
We usually cook for two, but like most curries, this recipe tastes so much better reheated the next day, so we have scaled this for 4. Make a big batch at the weekend. You can either keep it in the fridge or freeze it for later in the week.
How to Make Easy Lamb Rogan Josh
Step one – Assemble the ingredients, and heat the oven to 160°C / 140°C fan / gas mark 3 / 325°F. In a shallow ovenproof pan with a lid, fry the chilli powder, coriander seed, garam masala, turmeric and paprika in the oil. Fry over a medium heat until fragrant.
Step two – Add the chopped onion. Stir well, in order to get an even coating of the spice mixture.
Step three – Add the diced lamb and garlic. Then stir again to coat and mix well.
Step four – Cook for a few minutes, stirring well the whole time.
Step five – Add the chopped tomatoes, grated ginger, cloves, cinnamon stick and cardamom pod (lightly crush these under a glass or with the side of a knife). Stir again.
Step six – Put the lid on the pan and place in the oven. Cook for about 75–90 minutes. Check part way through cooking, to ensure that the curry is not becoming too dry. Add a little water if necessary. This will depend on how well the lid of your pan fits.
Step seven – Stir through the yogurt, if using. Serve easy rogan josh with a vegetable curry side dish, easy pilau rice and a coconut roti.
Whole Spices & Spice Grinders
I really believe that those huge packets of spices are a waste of money for a small household. It’s different, of course, if you always cook for a crowd, or can buy a bag to share with family and friends. I buy small jars from a smaller brand and replace them often. You really get what you pay for, and the niche brands tend to be far better quality. I also prefer whole spices and grind my own.
We have a spice and coffee grinder that has two detachable containers. These go through the dishwasher, so they don’t become tainted with the flavours. Nevertheless, we keep one container for coffee and the other for anything else. If you have a spice grinder with a fixed container, the easiest way to clean it is to wipe it out with a dry cloth. Once you have done that, grind some rice. This removes most (but never all) of the residue.
Hints, Tips & Variations
- This lamb roghan josh recipe is very adaptable. If you want a lighter version, cut back on the lamb. Add more vegetables (aubergine, okra, peas and carrots all work), and perhaps some lentils, then stir spinach through at the end of cooking.
- Stir in yogurt at the end to create a richer dish.
- Curries like a lamb rogan josh are nearly always better made in advance and reheated. This dish is perfect for batch cooking, freezing and then reheating.
- Toast some almonds or cashews to garnish.
More curries and Indian recipes
- Slow cooker lamb curry – tender spiced lamb, slowly cooked
- Leftover lamb curry – quick and easy with a retro British curry sauce
- Chicken tikka skewers – easy tandoori style kebabs
- Lamb biryani – easy with leftovers from a joint
- Slow cooker chicken curry – Effortless and tender
- Leftover chicken curry – a great way to use your leftovers
- Chicken biryani – use up leftover roast chicken
- Turkey curry – make the most of a festive bird
- Turkey biryani – spice up leftover turkey
- Slow cooker beef curry – rich and warming
- Chickpea curry – chole, a delicious vegan classic
- Potato curry – easy aloo
- Pilau rice – a fragrant side dish made simple
- Turmeric rice – tempting golden rice
- Spicy rice – fast and fabulous
Easy Lamb Rogan Josh
Ingredients
Spices
- 1 tsp chilli powder
- 1 tsp cumin seed
- 1 tsp coriander seed
- 6 cloves
- 2 tsp garam masala
- 2 tsp turmeric
- 1 tsp paprika
- 6 cardamom pots
- 5 cm cinnamon stick
Other Ingredients
- 1 tbs sunflower oil
- 450 g lamb (diced)
- 1 onion
- 3 cloves garlic (peeled & chopped)
- 5 cm fresh ginger
- 440 g tinned tomatoes
- 100 g yogurt (optional)
Instructions
- Preheat the oven to 160°C / 140°C fan / gas mark 3 / 325°F. In a shallow ovenproof pan with a lid, fry the chilli powder, coriander seed, garam masala, turmeric and paprika in the oil.
- Fry over a medium heat, stirring all the time until fragrant.
- Add the chopped onion. Stir well, making sure that its evenly coated by the spice mixture. Cook for a few minutes
- Add the diced lamb and garlic. Fry for a few minutes, stirring all the time.
- Add the chopped tomatoes, grated ginger, cloves, cinnamon stick and cardamom pod. Stir again.
- Cover the pan and cook at 160°C / 140°C fan / gas mark 3 / 325°F for about 75–90 minutes. Check part way through cooking and add a little water if the curry looks as if it is drying out, it will depend how well the lid of your pan fits.
- Stir through the yogurt, if using, and serve.
Notes
- This lamb roghan josh recipe is very adaptable. If you want a lighter version, cut back on the lamb. Add more vegetables (aubergine, okra, peas and carrots all work), and perhaps some lentils, then stir spinach through at the end of cooking.
- Stir in yogurt at the end to create a richer dish.
- Curries like a lamb rogan josh are nearly always better made in advance and reheated. This dish is perfect for batch cooking, freezing and then reheating
- Toast some almonds or cashews to garnish.
- This recipe is 15 Weight Watchers Smart Points per portion
Easy Lamb Rogan Josh recipe first published February 2008, updated with new images February 2020.
Antonia
What a delicious-looking and sounding curry. I haven’t had a good curry for ages and I am now craving one! Thank you for the inspiration.
Helen
I really do enjoy the flavours of a tasty curry.
Danielle Wolter
These are all the flavors I live for. And lamb…one of my favorite meats ever. This is such an incredible recipe!
Helen
Lamb is such a good choice for curry.
Katherine
You’ve made the classic takeaway look so easy and tasty! Can’t wait to try it.
Helen
Really tasty, and less guilt for a healthier version.
Bryan B
Lamb curry is my absolute favourite, so this really is right up my street. Great for a weekend meal.
Helen
Perfect for the weekend.
Vikki
This is such a tasty curry, and an all round pleaser in our house. So good my family prefer it to takeaway.
Helen
I often prefer homemade to takeaway.
Scarlet | Family Focus Blog
I have never heard of this lamb dish but lamb rogan josh looks so rich and filling. Perfect for this cold time of year. Yum!
Helen
A great winter meal, warming and tasty.
Traci
Absolutely delicious! Lamb is such a great alternative to the usual chicken or beef. I love the seasonings you’ve used with this. Thanks for sharing! :)
Helen
Lamb is perfect for curry, and I often prefer using it instead of chicken.
Monica
This is definitely one of my favorites things when we get Indian take-out, and I admit I’ve been intimidated to try it at home, but this step-by-step directions really make it accessible. Thank you for sharing!
Helen
It is easy to achieve a good end result, step by step and you’ll have a delicious curry that you made.
Karen @ Seasonal Cravings
My kids love curry any way they can get it. This sauce looks delicious and I’ll bet I could use it to adapt other recipes too!
Helen
You could easily use a different meat, or even non-meat of your choice.
Joanna
I love curry and I make it probably once a week at home. However, I have never tried the Rogan Josh, as I always thought it might be too spicy and I like more coconuty curries. Reading your recipe I see that it is not the case. I will definitely make it next time I fancy a curry.
Helen
The flavours are so good, and not so much fire, I think you will enjoy it.
Claire
I never tend to make proper curries just kinda wing it but I do love rogan josh.
Might have to give this a go x
Helen
Sometimes a general curry is just as good, but I do like to follow particular flavours for a more ‘authentic’ dish.
Jenny
I love making Lamb Rogan Josh as I find it less creamy than a korma. Can’t wait to try out your version.
Helen
Rogan Josh is a really tasty curry, full of flavours.
Neha
This is making me hungry. The flavours sound amazing and roasting the lamb first definitely gives it a different texture and taste. Mmm want some now with garlic naan
Helen
Garlic naan is such a perfect accompaniment for this curry.
Rhian Westbury
I’ve only just started making curries myself as I am a bit of a wimp when it comes to spice, but this looks like a tasty one if I made it mild x
Helen
The great thing about making your own curry is that you can alter the flavours to suit your tastes, so holding back on the hotter spices and keeping all the flavours.
Liam Wilkinson
This looks a simple and tasty recipe, i enjoy a Rogan and would be keen to try this one.
Helen
It is a tasty and satisfying curry.
Jess Howliston
Oo this looks and sounds absolutely delicious! My husbands favourite meat is Lamb and I think he would really enjoy this dish so I will definitely give the recipe a try, thanks for sharing!
Helen
Lamb is such a good choice for curry.
Samantha Donnelly
This sounds lovely, I really want to find a nice curry recipe am going to have to bookmark and try this one
Helen
It is a very flavoursome curry.
Kira
We love lamb but have never tried lamb Rogan Josh . It sounds so delicious and looks pretty easy to make
Helen
The lamb is a perfect choice for this kind of spice mix.
Melanie
We really do love a good curry in our house. Ideal for a family movie night in. My other half would love this Rogan josh xx
Helen
We do like curry nights, great for the weekend.
Mellissa Williams
You cannot beat a lamb rogan josh. This looks like a super delicious dish – I might make it for me and my husband this Valentines Day.
Helen
It is such a tasty dish and perfect with using lamb.
Yeah Lifestyle
I do love a lamb curry and this looks like such a delicious dish! So packed full of flavour!
Helen
Deliciously flavoursome, and the lamb is just perfect.
Kristy D
I’m not very good with spicy food, but do love a tasty curry. The spices and flavors are mouthwatering and so full of deliciousness.
Helen
This curry is more about flavour than hotness.
Laura
We love curry and I’ve been looking for a few new recipes to try so will be giving this lamb rogan josh a whirl.
Vicki
Just about to make this but you’ve got cumin seed in list of ingredients but can’t see it in recipe. Do you fry it with other spices at the start?
Thank you
Helen
Yes, Vicki, add with the other spices and seeds.