Rogan Josh (Kashmiri Lamb Curry)
Why this recipe works
- Layered spice base: Whole spices are bloomed in ghee before the onions, ginger, garlic and ground spices are added, giving the sauce a rounded, aromatic depth.
- Tender, slow-simmered lamb: A low, gentle simmer gives the lamb time to soften while the sauce thickens into a rich curry gravy.
- Yoghurt finish: Stirring in yoghurt at the end adds richness and a subtle tang that balances the warmth of the spices.
Get the most out of this recipe
Adjust the heat
- For a milder curry: Reduce the Kashmiri chilli slightly and keep the yoghurt finish; it will soften the spice without changing the character of the sauce.
- For more heat: Add extra chilli gradually with the ground spices, tasting near the end once the sauce has reduced and the flavours have concentrated.
- Keep the warmth rounded: Kashmiri chilli is valued for colour and gentle warmth, so avoid replacing all of it with a much hotter chilli unless you want a sharper result.
Common mistakes
- Boiling the curry too hard: Keep the simmer low and steady; vigorous boiling can toughen the lamb and reduce the sauce before the meat is tender.
- Adding yoghurt while bubbling: Let the curry stop bubbling, then stir in the yoghurt a spoonful at a time and warm gently to keep the sauce smooth.
- Scorching the spices: Ground spices only need brief cooking before the tomato purée goes in; stir constantly so they bloom without catching.
Make-ahead tips
- Even better after resting: The curry holds well in the fridge and the spice flavours settle as it rests, making it a strong make-ahead option.
- Freeze the curry without rice: Cool completely, freeze the curry separately, then defrost overnight in the fridge before reheating gently on the hob.
- Reheat gently: Warm over a low heat until piping hot, adding a splash of water if the sauce has thickened too much.
Ingredient notes
- Use Kashmiri chilli for colour: Kashmiri chilli gives rogan josh its distinctive red tone and moderate warmth without making the curry overwhelmingly hot.
- Whole milk yoghurt works best: Full-fat yoghurt gives a smoother, richer finish and is less likely to split when warmed gently into the sauce.
- Choose lamb suited to simmering: Boneless lamb leg works well when cut into bite-sized pieces and cooked slowly until tender.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the onion. Grate the ginger and finely grate or crush the garlic to a paste. Cut the lamb into bite-sized pieces if it is not already.
- Heat the ghee in a dutch oven over medium heat. Add the cardamom, cinnamon, cloves and bay leaves and cook for 30 to 60 seconds until fragrant. Stir in the onion with a pinch of the salt and cook for 12 to 15 minutes, stirring often, until deep golden.
- Add the ginger and garlic and cook for 1 minute. Stir in the cumin, coriander and Kashmiri chilli and cook for 30 seconds, stirring constantly. Mix in the tomato purée and cook for 2 minutes until it darkens slightly.
- Add the lamb and turn the heat up to medium-high. Cook for 6 to 8 minutes, stirring, until the lamb is well coated and lightly browned in places. Stir in the remaining salt.
- Pour in the water and bring to a gentle simmer, scraping up any browned bits. Cover and simmer on low for 60 to 70 minutes, stirring occasionally, until the lamb is very tender and the sauce has thickened. If it looks dry at any point, add a splash more water and keep the simmer gentle.
- Rinse the basmati rice until the water runs mostly clear, then cook it in a large pot of salted water for 10 to 12 minutes until tender. Drain well and cover to keep warm. Keep the curry on the lowest heat while the rice cooks.
- Turn the heat under the curry to low and let it stop bubbling. Stir in the yoghurt a spoonful at a time until smooth and glossy, then warm gently for 2 to 3 minutes without boiling. Remove and discard the whole spices if you like, then serve with the basmati rice.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer very gentle; a hard boil can make the lamb tough and reduce the sauce too quickly.
- For the smoothest finish, let the curry cool for 2 minutes off the heat before stirring in the yoghurt, then warm it gently without letting it boil.
- If serving vulnerable groups, use pasteurised yoghurt and ensure the curry is reheated until piping hot.
Substitutions
- Replace ghee with olive oil for a lighter, dairy-free base, keeping the heat moderate to avoid scorching the spices.
- Replace whole milk yogurt with greek-yogurt for a thicker, tangier finish; loosen with a splash of water if needed.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze the curry (without rice) for up to 3 months; defrost overnight in the fridge and reheat gently on the hob until piping hot, adding a splash of water to loosen if needed.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (35min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
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