Easy Lamb Rogan Josh (Better Than Takeout!)
, Updated Oct 27, 2025
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This easy Lamb Rogan Josh tastes like your favorite Indian restaurant curry but it’s totally doable on a weeknight. We’re talking fall-apart lamb in a deep, spiced tomato gravy, finished with cooling yogurt. Bonus: I show you how to make it lighter without losing flavor.
Lamb Rogan Josh is one of those dishes I never get tired of. Slow-cooked lamb, soft onions, garlic, ginger and a whole chorus of spices simmer down into this gorgeous brick-red sauce that clings to every bite. It’s cozy, it’s bold, it smells like you’ve had something bubbling on the stove all afternoon (because… you have), and you honestly won’t believe how easy it is to pull off at home.
What is Rogan Josh?
Rogan Josh is a Kashmiri curry made with lamb, goat or mutton. It’s known for that signature deep red color and layers of warm spice rather than blow-your-head-off heat. In fact, it’s usually mild to medium in spice level, which makes it super family friendly.
Some older versions of this dish don’t include tomatoes at all, but most modern recipes use tomatoes for body and sweetness. My version keeps those warming aromatics and the yogurt finish, but it’s streamlined for home cooks and lightened up with lean lamb and minimal fat. It’s comfort food meets weeknight practicality.
Here’s What You’ll Need
Take a look at the list of ingredients and note my swaps for a slimming version! You will need a heavy casserole dish with a lid for this recipe.
- Lamb: Lamb shoulder or neck gives you that melting tenderness, but you can also use lean lamb leg steaks if you want a “slimming” version.
- Onion, garlic, ginger: The flavor base which absorbs all the wonderful spice aromas.
- Spice blend: Garam masala, mild chili powder, sweet paprika, turmeric, ground cloves, cardamom pods, bay leaf and a cinnamon stick. Clove, cardamom and cinnamon add that deep, rounded perfume that makes the sauce taste authentic.
- Tomatoes: Tomato paste builds umami and body, and canned chopped tomatoes (or fresh diced tomatoes) create that rich red gravy.
- Stock: Chicken or lamb stock adds extra flavor to the lamb as it cooks low and slow. You’ll simmer it down until it reduces and clings to the meat.
- Yogurt: Stirred in at the end to soften the acidity of the tomatoes and round out the sauce. sUse room temperature yogurt as it is less likely to split.
- Fresh cilantro (coriander) and tomatoes to serve: A sprinkle of herbs and sliced tomatoes at the end gives brightness and that “Indian restaurant rogan josh” look.
How to Make Lamb Rogan Josh
- COOK THE ONIONS Heat the oil or ghee (or mist your casserole with cooking spray) and gently cook the onions over low heat until softened but not colored. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
- STIR IN THE SPICES, salt, bay leaf, minced garlic and grated ginger. Cook briefly until their wonderful aroma is released.
- ADD THE LAMB and stir to coat in the spices. In most traditional Rogan curries the meat is first browned over high heat but I wanted to make this recipe as easy as possible!
- ADD THE TOMATO PURÉE, chopped tomatoes if using, and stock. Stir to combine and bring to a rolling simmer. Reduce the heat, cover the pot and gently cook for 60-90 minutes until the sauce has thickened and the lamb is perfectly tender.
- STIR IN THE YOGURT until it blends into the sauce. Remove the cinnamon stick and bay leaf (and the cardamom pods if you are able to find them). Check the seasoning, adding salt and pepper as needed.
Serving Suggestions
This thick lamb curry is frequently served with sliced fresh tomatoes in Indian restaurants so feel free to add some if you like! Pair with pilau rice or plain basmati rice with some extra yogurt and naan bread or my easy yogurt flatbreads on the side to mop up the delicious sauce.
I like to add a little kachumber which is a sort of Indian salsa made with onion, tomatoes, cucumber, coriander leaves, chili and lime juice. It brings a wonderful freshness that cuts through the rich sauce – highly recommended!
A glass of ice-cold beer or chilled white wine with some acidity like a dry Riesling or Sauvignon Blanc are excellent pairings with this aromatic lamb curry.
Recipe Tips and FAQs
- CAN I MAKE THIS RECIPE IN MY INSTANT POT? This curry cooks so well in pressure cooker. Take a look at the recipe card for a full set of instructions.
- CAN I MAKE THIS RECIPE IN MY SLOW COOKER? You will need to do some of the prep in the casserole dish and then transfer everything to a crock pot. Check if you have a slow cooker that allows for the inner pot to be used on the hob – less washing up this way!
- I AM NOT A FAN OF LAMB, WHAT CAN I USE INSTEAD? Though lamb, mutton or goat are the traditional options, you can replace it with chicken, beef or pork if you prefer.
- STORING AND FREEZING: As with most curries, it keeps well for up to three days in the fridge with the flavor of the sauce becoming even better! This dish is suitable for freezing but I would advise you leave out the yogurt. Cool the curry completely, portion into suitable containers and freeze. Use within three months, heating until piping hot before adding the yogurt and serving.
👉 Love curries? Try these popular recipes: Crockpot Chicken Curry, Keema Curry (Keema Matar), Coconut Beef Curry Coconut Curry Chicken!
HAVE YOU MADE MY LAMB ROGAN JOSH RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Easy Lamb Rogan Josh
Video
Equipment
Ingredients
- 2 tbsp ghee or vegetable oil or low calorie spray for slimming version
- 2 large onions , finely diced
- 1 tsp salt
- 1 tsp Garam Masala
- 1 tsp mild chilli powder
- 1 tsp sweet paprika
- ½ tsp turmeric
- ⅛ tsp ground cloves
- 5 pods cardamom , lightly crushed
- 1 bay leaf
- 1 small cinnamon stick
- 3 cloves garlic , minced
- 1 tbsp freshly grated ginger
- 2 lbs (900g) diced lamb visible fat removed
- 2 tbsp tomato paste (purée)
- 14 oz (400g) canned tomatoes replace with fresh diced tomatoes if preferred
- 2 cups (500ml) hot chicken stock or water Use 1 cup (250ml) in slow cooker & instant pot
- 5 tbsp natural yogurt 0% fat for a slimming version
- 2 tbsp fresh cilantro (coriander) to garnish
- Salt and pepper to season
- pinch red pepper optional
- 3 fresh tomatoes , sliced to serve (optional)
Kachumber
- 1 small red onion
- ½ cucumber , seeds removed
- 4 cherry tomatoes , seeded and finely diced
- 1 red chilli , seeded and finely diced
- 2 tbsp fresh coriander (cilantro), finely chopped
- 1 tbsp lime juice , or to taste
- salt and pepper to season
Instructions
- Heat the ghee or oil in a large lidded casserole dish (or mist with olive oil spray). Gently cook the onions over low heat until softened but not colored, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.2 tbsp ghee or vegetable oil , 2 large onions
- Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic.1 tsp salt, 1 tsp Garam Masala, 1 tsp mild chilli powder, 1 tsp sweet paprika, ½ tsp turmeric, ⅛ tsp ground cloves, 5 pods cardamom , 1 bay leaf, 1 small cinnamon stick, 3 cloves garlic , 1 tbsp freshly grated ginger
- Add the diced lamb and stir to coat in the spices. Stir in the tomato purée and chopped tomatoes.2 lbs (900g) diced lamb , 2 tbsp tomato paste, 14 oz (400g) canned tomatoes
- Add the stock or water and bring to a rolling simmer. Reduce the heat, cover the pot and gently cook for 60-90 minutes, stirring occasionally, until the sauce has thickened and the lamb is perfectly tender.2 cups (500ml) hot chicken stock or water
- Stir in the yogurt until it blends into the sauce. Remove the cinnamon stick and bay leaf (and the cardamom pods if you are able to find them).5 tbsp natural yogurt
- Check the seasoning, adding salt and pepper as needed. Add a pinch of dried chillies for a bit of gentle heat.Salt and pepper, pinch red pepper
- Add the sliced fresh tomatoes and garnish with plenty of chopped coriander.3 fresh tomatoes, 2 tbsp fresh cilantro (coriander)
- Mix all the ingredients for the kachumber together in a small bowl.1 small red onion, ½ cucumber, 4 cherry tomatoes, 1 red chilli, 2 tbsp fresh coriander, 1 tbsp lime juice, salt and pepper
- Serve the Rogan Josh with rice, the kachumber, some extra yogurt and naan or flatbread on the side to mop up the delicious sauce.
Instant Pot Method
- Select Saute/Less and heat the ghee or oil. Cook the onions for 5 minutes until softned, stirring.
- Add salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic. Stir the tomato paste in.
- Add the lamb and 250ml (1 cup) of stock and stir well to combine.
- Add the chopped tomatoes, do not stir.
- Cover the pot, set vent to sealing and cook on HIGH PRESSURE for 20 minutes.
- When cooking is done allow the pressure to release naturally. Stir to combine and if the sauce is a little on the watery side you can reduce it on Saute/high. Check the seasoning and serve.
Slow Cooker Method
- Heat the ghee or oil in a large lidded casserole dish or directly in the inner pot of your slow cooker IF IT ALLOWS FOR SEARING. Gently cook the onions over low heat until softened but not coloured, 5-7 minutes. If you are making a slimming version you might need to add a splash of stock so the onions don’t stick.
- Stir in the salt, spices, cardamom pods, bay leaf, cinnamon stick, minced garlic and grated ginger. Cook for 2 minutes until aromatic. Add the lamb and stir to coat in the spices.
- Stir in the tomato purée and chopped tomatoes. Add 250ml (1 cup) of hot stock and stir well to combine. Bring to a simmer.
- Transfer to your slow cooker, cover and cook on low for 8 hours or high for 6.
- Open the lid and stir the curry. If it still a little watery then continue to cook on high with the lid off for a little longer.
- Check the seasoning and serve.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Can I do this in a pressure cooker as I have limited time?🏴
Hi Ray -there’s instructions in the recipe card already
Wow, this was amazing and a total success with my family. Will definately do it again!
So glad you enjoyed it!
Made this yesterday was absolutely delicious! Going to try it next time with chicken. I’d also add a little less stock next time I only added 400ml this time & it was a bit too much.
Glad you enjoyed it Natty
Would love to try this! Question about the chili powder – is this Kashmiri chili powder, or some other chili powder? Also, I noticed that for the instant pot and slow cooker version, the yogurt is not mentioned – are these not suitable for adding yogurt?
You can use Kashmiri chili powder if you can find it! The yogurt might separate in the instant pot I would stir it in after cooking is complete
hi this sounds lovley can’t wait to try I was wanting to try the slow cooker method do you think I could do it with lamb shank instead?
thanks
Hi Katie, yes you can. Allow for at least one shank per serving as they can have a lot of fat and not very much meat
tried it with the shanks turned out amazing meat all just fell off the bone was really lovley thanks
Really tasty.p
Lucy your Lamb Rogan Josh looks so good. It is lunchtime and my tummy is rumbling. We have recently started eating lamb again as one of our daughters is at Uni, so it’s three against one (both daughters refuse to eat lamb on principle!). So I have leftover roast leg of lamb in the freezer. Do you think that would work well with this recipe? Thank you for such delicious inspiration.
Sorry for late reply I just saw this! Yes I think it would work well with leftovers, maybe add them towards the end of cooking after the sauce has thickened a bit?