Jamie Oliver Lamb Rogan Josh

Ever been hit with a smell so rich, so bold, that your stomach forgets what time it is? That’s what happened when I made this Jamie Oliver Lamb Rogan Josh. It’s not just a curry—it’s a slow-building wave of warmth, spice, and that deep, earthy comfort you only get from something that’s taken its sweet time. The mutton’s fall-apart tender, the sauce… like velvet with a kick. I didn’t plan to make it. I just had one of those days where I wanted something real. Something to fill the kitchen with stories. Inspired by Jamie Oliver, of course.

Ingredients Needed

For the base:

• 6 tablespoons unsalted butter
• About 3 or 4 yellow onions, roughly 500 grams
• A whole head of garlic (yeah, all of it – trust me)
• A good chunk of ginger, maybe 2 inches

For the meat:

• 1 kilo of mutton – cubed, preferably with a bit of fat clinging on
• The spice drawer (pull out the good stuff):
• 14 green cardamom pods
• 6 whole cloves
• 3 bay leaves
• A stick of cinnamon, about an inch
• 15 black peppercorns

Then the powders:

• Half a tablespoon ground coriander
• Two and a half tablespoons paprika
• A teaspoon of cayenne (more or less, depending on your tolerance for pain)
• A tablespoon cumin seeds

The creamy touch:

• 6 heaped tablespoons plain yogurt (unsweetened)
• A teaspoon sea salt
• 2 tablespoons tomato puree
• And a mug of water – not fancy, just tap

How To Make Jamie Oliver Lamb Rogan Josh

1. Start by making a mess. Garlic and ginger – peel them, then bash them into a paste. Use a blender if you’re fancy, or your mortar and pestle if you’re feeling primal.
2. Dice your onions. Cry if you need to. It’s part of the ritual.
3. Toss the mutton in with a bit of that paste and some butter. Roast it hard in a hot oven – 450°F or 230°C – for about 20 minutes. You want color, the kind that sticks to the pan.
4. While that’s doing its thing, melt more butter in a heavy-bottomed pot. Throw in the whole spices. Don’t walk away. The scent will hit fast—woody, peppery, like the beginning of something good. Then onions. Cook them until they lose their bite and turn golden. This isn’t a speed round.
5. Add the rest of the ginger-garlic paste. Let it catch, just a little. Then the ground spices, yogurt, tomato puree—dump it all in. Stir like you mean it.
6. Add the water. Let it bubble lazily for a bit. Then? Blend. Carefully. The sauce should turn smooth and deep orange. Like a sunset you can smell.
7. Pour it back in the pot. Stir in your roasted mutton. Lid on. Low heat. Walk away for 45 minutes or so. Let the magic happen.
8. Finish with fresh coriander if you’ve got it. Serve with rice. Or naan. Or both. Don’t overthink it.

Why I Love This Recipe

I made this on a rainy evening. Not for guests. Just me, a bottle of red, and something slow on the speakers. It’s not just about the food. It’s the act of cooking like you care about the end of your day. And when I sat down, it was the kind of plate that made everything else go quiet.

Recipe Tips

• Let the meat marinate in that paste and butter ahead of time. Overnight if you’re patient.
• Hate heat, Skip the cayenne or swap for smoked paprika. Still delivers.
• Onions are key. Don’t rush. Cook ‘em down until you almost second-guess if they’re burning.
• No mutton, Use lamb shoulder. Or even beef. Rules are flexible.
• Make extra. Trust me, the leftovers are even better.

How To Store This Jamie Oliver Lamb Rogan Josh

• At Room Temperature: You get a two-hour window, max. After that, wrap it up.
• In the Fridge: Airtight container. You’ve got 3 days. The flavors get deeper. Almost unfair.
• In the Freezer: Three months, easy. Make sure it’s sealed tight. Let it thaw in the fridge overnight before reheating.

Reheating:

• Microwave – 2 or 3 minutes on high. Stir midway.
• Stove – low heat, small splash of water to wake it up.
• Oven – covered dish, 350°F. Let it go 10 minutes.
• Air fryer – yep, it works. 5 to 7 minutes at 350°F.

Let’s Answer a Few Questions!

Can I make it with chicken?
Sure. Use thighs, preferably on the bone. Simmer less—about 35 minutes.

Do I have to blend the sauce?
Nope. But it smooths out the rough edges. Makes it feel more finished. Up to you.

Is it spicy?
It can be. Or not. You’re the boss.

Best rice to serve it with?
Basmati. Always basmati. Or leftover rice if that’s what you’ve got.

Can I go dairy-free?
Yes. Use oil instead of butter. Coconut yogurt instead of dairy. Still works.

Nutrition Facts (per serving)

• Calories: 290
• Carbs: 28g
• Protein: 27g
• Fat: 9g
• Sugar: 8g
• Fibre: 5g
• Sodium: 530mg

Try More Recipe:

• Jamie Oliver Leftover Roast Pork
• Jamie Oliver Pork Goulash
• Jamie Oliver Chicken Burgers Recipe