Rogan Josh is the curry that separates casual curry-eaters from serious ones. While Korma and Tikka Masala dominate the mild-to-medium range, Rogan Josh occupies the sweet spot — a rich, deeply aromatic, brick-red curry with a warmth that builds gradually without overwhelming. It's the dish that proves Indian food isn't just about cream and coconut. Rogan Josh is lean, tomato-forward, yogurt-enriched, and layered with whole spices that you taste individually — cardamom, cinnamon, cloves, bay leaf — each contributing to a symphony of flavour that's completely different from the blended masala paste approach of most other curries.
The name comes from Persian: "rogan" means oil and "josh" means heat or passion — literally "cooked in oil at intense heat." It originated in Kashmir, where the cold mountain climate demands rich, warming food. Traditional Kashmiri Rogan Josh uses Rattan Jot (a natural red colourant from tree bark) for its signature deep red colour; in the UK version, Kashmiri chilli powder achieves the same vivid hue without extreme heat. At Pick N Save, we stock Patak Rogan Josh Paste (283g retail) — the most widely used Rogan Josh base in UK Indian restaurants — alongside every individual Kashmiri spice you need. We also carry the essential lamb accompaniment: our entire Tilda Basmati range, Garlic Naan, and the yogurt for raita. Our Harrow customers have been making Rogan Josh for Sunday lunches and Eid celebrations since 1999.
Heat 3 tablespoons of sunflower oil (KTC Pure Sunflower Oil 5 Litres) in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices: 2 bay leaves (TFS Bay Leaves 50g), 6 green cardamom pods lightly cracked (TFS Green Cardamom Jumbo 50g), 4 whole cloves, 1 large cinnamon stick about 5cm long (TFS Cinnamon Sticks Dalchini 100g), and 1 teaspoon of cumin seeds (Fudco Cumin Seeds 300g). Let them sizzle in the oil for 30–45 seconds — the bay leaves will darken slightly, the cumin will crackle, and your kitchen will fill with the deepest, warmest aroma. This step infuses the cooking oil with the essence of each spice, creating the aromatic foundation of the entire dish.
Add 700g of bone-in lamb or mutton pieces — shoulder or leg, cut into 5cm chunks. Bone-in is strongly preferred: the bones release collagen during the slow cook, enriching the sauce with body and depth that boneless meat cannot replicate. If using boneless, use 600g of diced lamb shoulder. Brown the lamb in batches if needed — don't overcrowd the pot, or the meat steams instead of searing. Cook on high heat for 3–4 minutes, turning once, until browned on at least two sides. The browning creates a Maillard reaction — a caramelised crust that adds a savoury, meaty depth to the final sauce.
Reduce heat to medium. Add 2 large onions, finely diced (White Onions Prepack 4Kg). Cook for 5 minutes until softened and golden, stirring around the browned lamb. Add 1 tablespoon of ginger garlic paste (Fudco Ginger Garlic Paste 300g) and cook for 1 minute until the raw smell disappears.
Now add 3 tablespoons of Patak Rogan Josh Paste (Patak Rogan Josh Paste Mild 283g). Stir and cook for 2 minutes — the paste should darken slightly and the oil will begin to separate at the edges (this is the "rogan" separating, a sign that the spices are properly toasted). Add 1 tablespoon of Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 100g) for that signature deep brick-red colour, 1 teaspoon of ground coriander (TFS Dhana Coriander Powder 100g), 1 teaspoon of ground fennel (TFS Saunf Fennel 100g — or grind fennel seeds), and ½ teaspoon of garam masala (TFS Garam Masala 100g). Stir for 1 minute.
Add 4 tablespoons of natural yogurt (Desi Natural Yogurt 1kg) — one tablespoon at a time, stirring vigorously between each addition. This prevents the yogurt from splitting. The yogurt adds a gentle tang and tenderises the lamb further during the long cook. Add 200g of KTC Chopped Tomatoes (half a tin) or 2 fresh tomatoes, finely chopped (Fresh Vine Tomato 500g). Stir well and cook for 2 minutes until the tomatoes start to break down.
Add 300ml of hot water and 1 teaspoon of salt. Stir everything together — the sauce should be a rich, brick-red colour with the lamb pieces submerged. Bring to a gentle simmer, then reduce heat to the lowest setting. Cover the pot with a tight-fitting lid and cook for 60–75 minutes, stirring every 20 minutes. The lamb is done when it's fork-tender — a fork should slide into the meat with zero resistance, and bone-in pieces should pull away from the bone easily.
Pressure cooker shortcut (30 minutes): After Step 4, add 200ml of water (less water because there's no evaporation in a sealed cooker). Lock the lid and cook on high pressure for 25 minutes. Natural release for 10 minutes. Open and check — the lamb should be completely tender. If not, cook for another 5 minutes under pressure.
Once the lamb is tender, remove the lid and check the sauce consistency. Rogan Josh sauce should be thick and clingy — it should coat the back of a spoon and not pool on the plate. If it's too thin, simmer uncovered on medium heat for 5–10 minutes to reduce. If too thick, add a splash of water.
Add ½ teaspoon of garam masala and stir. Taste and adjust salt. If you have Kashmiri saffron or regular saffron (TFS Premium Spanish Saffron Grade 1 — 1g), soak 4–5 strands in 1 tablespoon of warm milk and drizzle over the top for a luxurious, aromatic finish — this is the traditional Kashmiri touch.
Transfer to a serving bowl. Garnish with a thin swirl of yogurt, a sprinkle of fresh coriander (Fresh Coriander Bunch), and a few slivers of fresh ginger. Serve with basmati rice (Tilda Basmati Rice 5kg) — Rogan Josh is traditionally a rice curry, not a bread curry, because the sauce is thinner than cream-based curries and is designed to soak into the grains. However, Garlic Naan for mopping up the last of the sauce is equally valid. A side of Cucumber Raita and Mango Pickle completes the meal.
Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:
*RI = Reference Intake. Values are approximate and may vary based on ingredients.
