Rogan Josh Lamb Stew

Rogan JoshRogan Josh is lamb stew with an unusual but memorable name. It’s a meal that fills your house with the comforting aroma of spices and slow cooked meat. Luckily, in this quick and easy (and dairy-free) version of Rogan Josh, “slow” only means an hour, so you won’t be tortured by the mouth-watering aroma for long.

Rogan Josh is a popular Kashmiri dish traditionally made with lamb, yogurt, loads of hot Kashmiri chiles and other spices. This simplified version uses fire-roasted tomatoes and curry powder for heat and flavor. Creamy coconut milk easily takes the place of yogurt, coating the tender lamb in a rich, creamy sauce.

Lamb often shows up in slow-cooked, spice-heavy recipes like this, and for good reason; lamb’s mild but slightly gamey, grassy flavor pairs really well with intense spices.

Plus, slow-cooking lamb in sauce practically guarantees the meat will be tender. A dish like this version of Rogan Josh shows how easy it is to make a delicious meal out of lamb, even on a busy weeknight. Lamb is an excellent source of all eight essential amino acids as well as vitamins and minerals. It’s also one of the richest sources of conjugated linoleic acid (CLA). So, getting lamb on the table regularly is definitely a good thing.

Servings: 4 to 6

Time in the Kitchen: 35 minutes, plus 1 hour to simmer



  • ¼ cup coconut oil (120 ml)
  • 2 pounds boneless lamb shoulder, cut into 1-inch pieces, seasoned generously with salt (900 g)
  • 1 onion, thinly sliced
  • 2-inch piece of ginger, thinly sliced (5 cm)
  • 3 garlic cloves, finely chopped
  • 1 tablespoon curry powder (15 ml)
  • 1/2 teaspoon turmeric (2.5 ml)
  • 1 cinnamon stick
  • 1 14-ounce can fire-roasted tomatoes, or regular diced tomatoes (400 g)
  • 1 cup coconut milk (240 ml)
  • 1 cup beef stock or water (240 ml)


Heat coconut oil in a large, heavy casserole or pot (cast iron works well). Add the lamb, cooking in small batches so the meat isn’t crowded, until each piece is browned. Remove the meat from the pot and set aside.


To the same pot, add onion and cook until lightly browned. Add ginger, garlic, curry powder and turmeric. Saute for 2 to 3 minutes, then add the cinnamon stick, tomatoes, coconut milk, and water/stock. Add the lamb back to the pot as well.


Bring to a boil then turn the heat down to a simmer.


Simmer over low heat, partially covered, until lamb is tender, about 1 hour.


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25 thoughts on “Rogan Josh Lamb Stew”

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    1. Rogan Joe is without the cinnamon stick, Rogan Juan substitutes cumin for the cinnamon stick and chili powder for the curry powder. Rogan Jac(k) substitutes galangal for the ginger, lemongrass for the cinnamon stick, kafir lime leaves and Thai chilis for the curry powder and Thai eggplant for the tomatoes. There are as many ways to make lamb stew as there are names that begin with the letter J. Lamb is an overlooked primal protein and CLA source and usually a good value for the less popular cuts.

        1. Too funny! Insert the sound of Redban’s laugh right here, lol.

  1. In the UK, Rogan Josh is prepared with bell peppers. Consider adding these to your recipe too!

  2. Looks good. Is there a way to print your recipes without all the pages/photos?

  3. Almost a kg of salt? Did I read that right? That’s a 1:1 ratio of meat to salt.

    1. Lol! 900grms is the metric conversion of 2 pounds for all of us who don’t use imperial measurements.

      1. Thanks. It makes more sense now (and is obvious given the signs).

  4. Hang on, what’s this “curry powder”? Did I miss the recipe for that? Or are you meant to go to an Indian grocery and ask for a spice mix made for rogan josh?

  5. Had this for dinner tonight. Made with pork roast, because that is what was on hand. Rave reviews from the whole family, including my teenage sons best friend!

  6. Back in the day, Rogan Josh (pre-mixed) from Penzeys Spices was my favorite sprinkle for pizza! I’d forgotten about it. I just found some in the back of the spice cupboard. Its ingredients are paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, cinnamon, cadamom, cloves, and saffron. What, no curry?! While I am always preaching against buying the spice mixes to my husband and making our own such as in this recipe, what a great reminder of wonderful flavors. There is even lamb in the freezer. Thanks also for the info above about Rogan J— variations. I had no idea. Rogan Juli, here I come :).

  7. For the love of lamb curry! I have some suggestions. Curry powder, if you must use it, try to get a good spice mix from a Indian grocery store. Freshly toasted & ground spices is better & can also be fun.

    Personally I like it more saucey, a LOT more saucy! Add a few more onions, a red bell pepper, a carrot, adding the pepper & carrot after browning the onions. Add all your spices as shown. Add the tomatoes & water let it cook until everything is a bit soft. Puree it all using an immersion blender (or let it cool some & use a regular blender). This makes a nice thick sauce. Add the lamb & cook as shown adding water if needed.

    Cooking the turmeric in a couple tablespoons of grass fed ghee & adding it after the pureeing is also a good idea but then it’s not dairy free.

    Last night it was chicken curry. Yum! ALSO…! Don’t be afraid to add some chilis & some red chili powder! Get some heat in there!!!

  8. If one cup coconut milk equals 240ml, how can quarter cup coconut oil equal 120ml? Is it something to do with the density? If it’s a mistake should it be quarter cup or half cup coconut oil? I’m not a very good cook so need to follow recipe precisely!! Thanks.

  9. He probably had the bees to his conversions… lol. I would bet it is 900mg of salt, and you can never have too much coconut oil.

  10. I just picked up a Rogan Josh spice blend from Penzey’s last week. I think I’ll make this today – except I’ll add full fat greek yogurt instead of coconut milk (it doesn’t give me GI issues). Maybe serve it over some sweet potato “pasta” or cauliflower rice.

  11. I made this today and it was delicious and a big hit for all. I followed the recipe mostly. When I went to buy the meat they only had bone in lamb shoulder so I made a broth from the bones earlier in the day to use instead of the beef broth. I added the whole can of coconut milk instead of a cup because I didn’t want it to go to waste. My son added chili powder to his portion.