Monday, January 14, 2008

Lamb Rogan Josh - Indian Takeaway Recipe

Lamb Rogan Josh

Lamb Rogan Josh is probably our favorite curry. There is something amazing about how the flavor of the lamb pervades the sauce. It takes longer to make than our Chicken Pathia, but it is worth it to get that great, soft lamb texture.

The green chillies add a nice spicy kick when you get a bite of one. If you don't like it hot, you can leave them out or just avoid eating them. The fresh tomatoes added at the end give a nice bright contrast to the savory base.

Lamb Rogan Josh
4 tablespoons oil
1 medium onion, chopped small
1/2 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1 teaspoon cumin
1/2 teaspoon ground coriander
Salt (to taste)
1-2 teaspoons indian chilli powder
3-6 long, skinny green chillies, sliced long and seeded (optional)
1 large bunch fresh cilantro, coarsely chopped (fresh coriander)
Approx. 1/3 recipe Ubiquitous Curry Base Sauce
1 1/2 pounds lamb, trimmed and cut into 1 to 2-inch cubes
Beef stock concentrate or cube, enough for 2 cups
2-3 tomatoes, sliced into wedges

Heat the oil in a large pot over medium heat. Add the lamb and cook until well browned. You can use pre-cooked lamb if you like – we sometimes have a lamb roast and then use leftovers for curry. Remove meat and set aside.

Add cumin, ground coriander, garlic, ginger, and onion to the pot. Cook while stirring until onions are wilted, about 5 minutes.

Return the meat and any juices to the pan, then add “Base Sauce” and beef stock concentrate and stir to mix. Add chilli powder to get the spice level you want. Simmer covered for about 15 minutes. If it seems soupy, crack the lid to condense the sauce.

Add a large handful of the cilantro and mix it in. If you use the green chillies, add them now. Simmer for another 30 minutes or until lamb is tender.

Add another small handful of cilantro and the tomato wedges a few minutes before serving. Taste for seasoning and adjust if needed.

Serve with rice (plain Basmati or Pulao Rice) and flat-bread.


  1. FANTASTIC!!! Ive spent months trying different way of making a curry and this is best one! Hands up to you and thank you!

  2. Glad to hear it worked well for you - thanks for letting us know!

  3. i have just made your base sauce, and i am going to attempt this tomorrow. Can you replace the lamb with chicken?

  4. We've never tried it with chicken, but I don't see why you couldn't. You would not want to cook the chicken as long as the lamb, though - you would want to put it in more toward the end.

  5. I have just made it with Chicken, but also replaced the beef stock with chicken stock, not exactly the same recipe then, but soooo delicious!!! Maria

  6. Should the last 30 min. simmering also be covered?
    Made your Pathia it was 10 out of 10, can't wait to try this!

  7. We usually simmer Rogan Josh covered the whole time, but may take the lid off near the end to condense the sauce if it seems too loose. But, depending on the lamb, it can take longer than expected to get the meat fully tender -- thus sometimes the lid comes off for a while and then gets put back on. :-)

    Glad you enjoyed the Pathia and good luck with this one!

  8. My fiance is sick of me making your curries, but I'm not! Absolutely lovely. The Pathia is fantastic. I'm looking forward to making it tonight with extra chilli. I have modified the base sauce to make a korma-ish one for Mr. Whingie.

    Is tommorrow too soon to cook the Rogan Josh?! ;)

  9. Hi Kylie - in my opinion, it is always a good time for Rogan Josh. Good luck with Mr. Whingie!

  10. My family loved it and that really is a compliment as my hubby is quite the critic. Well done and thank you for your hard work and all that effort..

  11. Just made a pot of your curry base and then lamb Rogan Josh, subsituted Chicken for lamb. Was very nice.

    Many Thanks


  12. Muchísimas gracias Mike!!!

    You know, I am back in Spain now, after 3 beatiful years in Edinburgh where I felt in love with curry and, obvously, with Kebab Mahal and Mumtaz Mahal. Well, here in Barcelona there is painfully not an established comunnity of Indian people. There are a few Paky restaurants but nothing to do... I tried up to 7 or 8 of those restaurants always with the same result. The feeling that I waisted my money and my energies.

    Then, I tried to cook it myself but, at the begining, I couldn´t get anywhere near it.

    And, finally, I got the right web site, yours, and honestly, I want to say many thanks to you. I won´t need to go back to Edinburgh everytime I want to go for a curry. I now have your curry base sauce and have made your Rogan Josh and Pathia with lots of succes. Particulary the Rogan Josh tastes exactly as I remembered it.

    Well done, mate.

  13. I made this with white tail deer, it was excellent!!!

    1. We've never tried it with venison, but I bet it would be great!


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