Lamb Rogan Josh

Serves: 4

There is something about autumn that makes slow cooking feel just right — the air turns crisp, evenings arrive early, and the kitchen fills with the kind of aroma that feels like a warm hug.

Rogan Josh is one of those dishes. Traditionally made with goat in India, it’s just as perfect with lamb — especially now, during lamb season in Norway. Slow-cooked until tender, the meat soaks up the deep, fragrant Kashmiri spices, creating a curry that’s comforting, aromatic, and deeply satisfying.

Here’s how I make it at home.

Lamb Rogan Josh

Ingredients

• 600 g boneless lamb shoulder (you can also use bone-in lamb for more flavour)

• 1” piece of ginger, ground to a fine paste

• 150 g Greek yoghurt, whisked

• 2 tsp Kashmiri red chilli powder

• Salt to taste

• 4 tbsp vegetable oil

• A pinch of asafoetida (hing)

• A generous pinch of saffron soaked in 2 tbsp warm water

• Roughly chopped coriander for garnish

• 1 cm cinnamon stick

• 5–6 cloves

• 1 mace blade

• 1 tsp black peppercorns

• Seeds from 5 green cardamom pods

Method

Whisk together the ginger paste, yoghurt, and Kashmiri red chilli powder. Add the lamb pieces, coat them well, and let them marinate for at least 2–3 hours (overnight gives the best flavour).

Grind the cinnamon, cloves, mace, peppercorns, and cardamom seeds into a fine powder. Set aside.

Heat the oil in a heavy-bottomed pan on medium heat. Add the asafoetida and let it sizzle for a few seconds. Add the marinated lamb along with all the marinade. Cook on medium heat for about 35–40 minutes, stirring occasionally and scraping the bottom of the pan to avoid sticking. The meat will brown and start releasing oil.

Sprinkle in the freshly ground spice powder and mix well. Cook for another 3–4 minutes. Add the saffron water (with strands) and a splash of water if the curry looks too dry.

Lower the heat, cover, and let it simmer for 15–20 minutes until the lamb is tender and cooked through.

Garnish with chopped coriander and adjust salt if needed. Serve hot with plain basmati rice, pulao, or soft Indian breads.

Pro Tip: This curry tastes even better the next day — the spices settle, the lamb softens, and the sauce becomes silky and rich.