Rogan Josh: An Indian Lamb Dish

Rogan Josh. Gahdjun/Wikimedia Commons
  • Total: 70 mins
  • Prep: 30 mins
  • Cook: 40 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
1039 Calories
64g Fat
29g Carbs
85g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 1039
% Daily Value*
Total Fat 64g 83%
Saturated Fat 28g 139%
Cholesterol 305mg 102%
Sodium 538mg 23%
Total Carbohydrate 29g 10%
Dietary Fiber 7g 23%
Protein 85g
Calcium 222mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The lovely color of Rogan Josh comes from the Kashmiri dry red chilies used to prepare it. When you read the recipe, it may seem like you will end up with a fiery dish but do not fear, these chilies have 'more bark than bite.'

There are versions and versions of Rogan Josh, and this one is mine, tried and tested several times to great success. 


  • 2 to 2 1/2 pounds lamb (cubed)
  • 1/2 cup yogurt
  • 4 tablespoons vegetable oil (or canola or sunflower cooking oil)
  • 1 (2-inch) stick cinnamon
  • 5 to 6 cardamom pods
  • 8 to 10 cloves
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 2 medium-sized onions (finely chopped)
  • 2 tablespoons ginger paste
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 3 to 4 Kashmiri dry red chilies (coarsely ground)
  • 2 teaspoon garam masala
  • 2 cups beef stock (or lamb stock)
  • 1 cup of water
  • Kosher salt (to taste)
  • 5 teaspoons light cream (or half-and-half)
  • Garnish: coriander leaves

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl, mix the lamb and yogurt and keep aside. This will tenderize the lamb.

  3. Heat the oil in a deep pan and add the cinnamon, cardamom, cloves, bay leaves, and peppercorns. Fry till they turn slightly darker in color.

  4. Now add the onions and fry until they turn light golden.

  5. Add the ginger and garlic paste and fry for a minute.

  6. Add the coriander, cumin, turmeric, Kashmiri chilies, and garam masala and fry until the oil separates from the masala.

  7. Add the meat and yogurt mix to the masala and fry well.

  8. Add the beef stock, water, and salt, to taste.

  9. Cook till the gravy is reduced. Stir often. The gravy should be thick when done.

  10. Whisk the cream until smooth.

  11. Stir it into the curry to mix well.

  12. Garnish with coriander leaves and serve with plain boiled rice or pulao and a vegetable side dish.

  13. Enjoy!