Lamb Rogan Josh Restaurant Style

Love cooking with lamb? Try my lamb vindaloo, lamb burgers, lamb korma, and lamb ribs next. I like to order rogan josh when my family and I go out for Indian food. It’s one of those lesser-known dishes that proves whether a restaurant is really worth its salt. Made with tender lamb and a library of aromatic spices, this is one of my favorite ways to cook lamb. It’s hearty, warming, and full of flavor…and it’s so easy to make.

Why I love this recipe

A bit out of the ordinary. This isn’t your run of the mill butter chicken (though we do love some of that!), but it’s filled with flavors everyone will know and love. Made in one pot. Making for a quick and easy clean-up. Slow cooker and Instant Pot options. I prefer the stovetop method, but depending on how much time you have, you may prefer the slower cooker or pressure cooker method. Those leftovers! Trust me, as good as this dish tastes fresh, it tastes even better the next day.

Ingredients needed

Lamb shoulder. Cut into small cubes. If you can’t find boneless lamb shoulder, use lamb leg instead. If you’re not a big fan of lamb, I’ve also had success with beef chuck. Yogurt. I used plain Greek yogurt. Onion, garlic cloves, and ginger. The onion will be blended into a paste with three tablespoons of water, as will the garlic and ginger. Oil. Use any neutral cooking oil. Or, use ghee, AKA clarified butter. Tomato paste. For a concentrated tomato flavor. Spices. For rogan josh, combine ground cumin, coriander, turmeric, paprika, chili powder, whole cloves, cardamom, bay leaves, and a cinnamon stick. Warm water. To build the sauce. This can be swapped for broth if you have any on hand. Salt and black pepper. To taste. Fresh mint. For garnish.

How to make lamb rogan josh

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Rogan josh is a type of lamb curry originating in India. It features lamb in tomato sauce alongside ginger, garlic, and cinnamon. The lamb pieces are braised and slow-cooked until tender, and yogurt is often added to make the sauce creamy.

Arman’s recipe tips

Sear the lamb first. While optional, I find searing the lamb on all sides gives it a crisp exterior and bolder flavor. Add more heat. Traditional rogan josh is made with Kashmiri chili powder, which is actually quite mild in heat. For a spicier curry, try using red chili flakes or cayenne pepper. Serve the curry with basmati rice and my 2-ingredient naan for a proper Indian feast.

Storage instructions

To store: Store leftovers in an airtight container in the fridge for 3-4 days. Instant Pot method: Set the pot to Sauté mode. Heat oil and cook the whole spices, onion paste, and ginger paste for several minutes. Add the ground spices and tomato paste and cook for a few more minutes. Add lamb and saute until no longer pink, then add the water and yogurt. Secure the lid and cook on high pressure for 20 minutes. Release the pressure naturally and open the lid. Slow cooker method: Heat oil in a skillet and sauté the whole spices, onion paste, and ginger paste. Add the tomato paste and ground spices and cook for a few minutes. Add the pieces of lamb and sauté until no longer pink. Transfer the lamb mixture to the slow cooker along with water. Cook on High for 4 hours or Low for 8 hours. Once cooked, stir in the yogurt and serve. To freeze: Allow the leftovers to cool completely, then freeze them in shallow containers for up to six months. Reheating: Reheat leftovers on the stovetop over medium heat (stirring often) or microwave them in 30-second intervals until warm. Add a splash of water or broth if needed.