Another recipe inspired from watching Rick Stein. He visits a wide variety of places, isn’t afraid of spicy heat, and seems to find the yummiest looking dishes. I was watching an episode from his India show and rogan josh was one of the dishes made. He thought it was the best he’d ever had and asked the chef what the secret was. Apparently its cooking it ahead of time and adding it to the gravy. It makes the lamb super tender and using the broth, instead of water, in the dish adds an extra dimension of flavour.

As seems the case with making any Indian dish, it tasted even better the next day. One change I made was to use lamb pieces with the bone in them. Feel free to use boneless, but if possible throw the bone in for flavour. I would use either next time, all depends on if you feel like eating around bone or not.

Below I have the recipe for the pre-cooked lamb and then for the rogan josh itself. Note that this isn’t a soupy style curry, rather a super thick stew, almost dry. If you want a soupy style of dish, my butter chicken would fit the bill.




  • 2 lbs pre-cooked lamb pieces
  • 5 tablespoons ghee or vegetable oil
  • 1 teaspoon fresh cracked pepper
  • 1 whole Kashmiri dried pepper
  • 10 green cardamom pods left whole*
  • 4 whole cloves
  • 1/2 teaspoon ground mace
  • 1 onion finely chopped
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon red chili powder
  • 2 teaspoons ground fennel seeds
  • 1 1/2 teaspoons garam masala
  • 2 to matoes blended to a pulp in a food processor
  • 3 tablespoons plain yogurt
  • Kosher salt


  • Heat ghee in a large pan over a medium heat. Add the pepper, cardamom, cloves, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
  • Add the onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown.
  • With a slotted spoon, transfer the lamb pieces, and fry for 3 to 4 minutes, stirring continually, until the lamb pieces are slightly browned.
  • Add the garlic and ginger pastes and stir to combine. Reduce heat and cook for another few minutes.
  • Stir in the ground coriander, cumin, red chile powder, fennel seeds, garam masala, tomato pulp, yogurt, and salt, to taste. Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes, or until the sauce has almost completely dried out.
  • Add about 1/4 cup of strained broth from the pre-cooked lamb dish and simmer until the volume of liquid has reduced and the sauce has thickened.
  • Add enough of the strained broth from the pre-cooked lamb (I used it all) to almost cover the lamb, and bring the mixture to a boil, then reduce the heat to a simmer, and cook for 8 to 10 minutes, or until the gravy has thickened.


Add cilantro to garnish, if you like it!
Adapted from Cooking Channel
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