Rogan Josh
  • Complexity: Medium
  • Srv: 8
  • Total Time: 2 hrs


  • 2 lbs. boneless leg of lamb, cut into 1” cubes
  • ¼ C canola oil
  • 1 large onion, diced
  • 2” piece of fresh ginger, peeled and minced
  • 3 cloves of garlic, minced
  • 3 TBSP curry powder (preferably Madras)
  • 28 oz. diced tomatoes
  • 2/3 C water
  • 2 tsp salt
  • 1 C plain yogurt (not non-fat)
  • Salt


  1. Heat 2 TBSP of canola oil over medium-high heat in a large stock pot. Generously sprinkle the pieces of lamb with salt and when the oil is hot, put half the lamb in the pan. Allow the lamb to cook undisturbed until brown, then flip and brown on the other side; approximately 4 minutes per side. Remove the first batch of lamb and place in a bowl. Wipe out the stock pot and place the remaining 2 TBSP of canola oil into the pan. Brown the remaining lamb, following the same cooking procedure. Add the browned lamb to the bowl with the other lamb and return the pan to heat. Add the onion, reduce the heat to medium and sauté for 3 minutes, until softened. Add the ginger, garlic, and curry powder and cook, stirring constantly for 1 minute. Add the tomatoes, water, salt, yogurt and the browned lamb, stirring well to incorporate. Increase the heat to medium-high and bring the curry to a boil. Stir, cover the pan with a lid, reduce the heat to low and simmer for 50 minutes, stirring twice during the cooking time. Add salt if needed and serve atop basmati rice or alongside naan.