Lamb Rogan Josh

DrygastDrygast, 2020-08-15

Restaurant style Lamb Rogan Josh.


  • Servings4 Portions
  • AllergensMilk, Tree nuts


  • Prep Time120 min
  • Cook Time15 min


Restaurant style Lamb Rogan Josh that is using the Indian curry base (recipe for this is also available here). Rogan josh, roghan josh or roghan ghosht as it can also be spelled is an aromatic spicy meat curry from the Kashmiri region in the north of India which is known for its vibrant food. Traditionally, it is made with red meat such as lamb, sheep or goat and is seasoned with red chili, which also gives the dish its deep dark red color. Depending on the source used, the name may mean "stewed in ghee", "red meat" or "red juice".

Together with vindaloo, this is my favorite among the Indian dishes I cook myself at the moment. I guarantee that guests will agree on how good it is and possibly ask which restaurant you ordered from. You can easily cook a larger amount and serve this to a buffet-style party. All that is needed in the form of accessories is boiled rice and naan bread.

The recipe is very quick to cook, provided you have made some preparations. First you need to cook the Indian curry base which is the basis of this recipe - this takes some time and requires a lot of ingredients, but then you have 6 quick Indian meals ready to cook in just 10 minutes so it is well invested time in my opinion. I also usually buy larger quantities of garlic and ginger which I grate / press and save in the freezer to be able to easily pick out when it is time to cook. The recipe also assumes that the meat used is already cooked and only needs to be heated - I usually cook the meat sous-vide and save in the freezer.

In this recipe, I use lamb, which I think is excellent for a rogan josh, but other types of red meat can also be used. Primarily, sheep or goat are considered to be suitable alternatives to lamb for this dish.

This recipe (and curry base) is based on recipes that can be found at and I have only made a few small modifications based on which ingredients I had available at the time as well as some personal preference. But basically it is the same recipe so go there and check it out. There are also some other uses of the curry base that I have not yet tested myself.



Nutrition Facts*

 TotalServing100 g
Energy2608.55 kcal652.14 kcal203 kcal
Carbohydrates77.36 g19.34 g6.02 g
Fat201.23 g50.31 g15.66 g
Protein133.64 g33.41 g10.40 g
Sugar25.44 g6.36 g1.98 g
Salt21.46 g5.36 g1.67 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Make sure you have the indian curry base prepared.
  2. Make sure you have pre-cooked lamb available. I usually sous-vide the lamb in smaller peices in 500g pouches, 58 degrees celsius for 3 hours.
  3. Press the garlic and grate the ginger.
  4. Measure all spices and keep them in a small bowl to speed things up later.
  1. Heat the oil in a pan.
  2. Add pressed garlic and grated ginger - fry for 30 seconds.
  3. Add all dried spices and fry for 30 seconds.
  4. Add the indian curry base plus ground cashews and bring to a gentle boil.
  5. Lower the heat to medium and add a small amount of yoghurt at a time (too much might cause it to split).
  6. Add the meat.
  7. Add salt to taste
  8. Serve with sliced red onion, basmati rice, naan-bread and yoghurt.