Hairy Bikers Lamb Rogan Josh

I still remember the first time I made a proper Rogan Josh. I’d just moved into a place with a halfway-decent stove (no more student hob nightmares), and I wanted to cook something real. Something you could leave bubbling gently on a Sunday afternoon, filling the house with warm spices and the kind of smells that make people peek around the kitchen door, sniffing.

This Lamb Rogan Josh — inspired by the Hairy Bikers — is everything I wanted it to be and more. It’s spicy but not overpowering, full of flavour, and the lamb is so tender it basically spoons itself. Honestly, it tastes like it took you all day, but the actual work? Pretty chill. And that rich, brick-red sauce? Worth every stained spoon in the drawer.

Why You’ll Love It

• Slow-cooked lamb = tender, melt-in-your-mouth magic
• The spice mix is bold but beautifully balanced — warm, not whack-you-in-the-face hot
• You can make it ahead — it actually tastes better the next day
• Makes your house smell like you’ve got a professional chef locked in the pantry
• It’s freezer-friendly, meal-prep worthy, and impress-your-mother level good
• Pairs like a dream with naan, rice, raita… whatever you’ve got handy

Ingredients

For the spice paste:

• ½ tsp hot chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground black pepper
• 2 tsp sweet paprika
• 1 tsp turmeric
• 2 tsp garam masala
• ½ tsp ground cardamom
• 3 tbsp tomato purée

For the curry:

• 2 tbsp vegetable oil
• 750g lamb leg, trimmed and chopped into 2.5cm cubes
• 4 bay leaves
• 1 cinnamon stick
• 4 whole cloves
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 x 5cm piece fresh ginger, grated
• 100ml natural yoghurt
• Small bunch fresh coriander, chopped (to serve)

How to Make It

Toast your spice paste:

Mix all the paste ingredients in a small bowl with a good pinch of salt. Set aside — it’ll smell incredible already, fair warning.

Brown the lamb (in batches, please!):

Heat your oil in a big sturdy pan. Sear the lamb in batches so it browns instead of steams — don’t crowd the pan. Get some colour on it, then scoop it out and keep it aside.

Build the base:

In the same pan, toss in your bay leaves, cinnamon, cloves, and onion. Cook gently until the onion softens and turns golden. This is your flavour base, so don’t rush it.

Add the good stuff:

Now add the garlic and ginger. Stir it about for 2 mins, then scrape in that spice paste. Let everything fry together for another 2 mins until it smells like you’ve been transported.

Simmer the curry:

Return the lamb to the pan, pour in 400ml of water, and bring it to a gentle simmer. Cover and cook for about an hour, stirring now and then. You want the lamb fork-tender and the sauce rich and reduced.

Finish with yoghurt:

Fish out the bay and cinnamon (no one wants to bite those). Stir in the yogurt gently — off the heat is safest so it doesn’t split. Let it warm through, not boil.

Plate and garnish:

Spoon it into bowls or serve straight from the pot. Scatter over chopped coriander and serve with warm naan or rice. Honestly, it doesn’t need much else.

Common Mistakes and How to Dodge Them

My sauce is watery.
Let it simmer uncovered a bit longer, or mash a few chunks of lamb to thicken it up naturally.

The yoghurt split.
Happens to the best of us! Next time, cool the pan slightly before adding it, and don’t let it boil afterward.

It tastes a bit flat.
You probably need salt. Or a squeeze of lemon at the end can lift the whole dish.

My lamb’s tough.
You likely didn’t cook it long enough. It has to simmer gently for a good hour. Patience pays off here.

Storage and Reheating

Fridge: Let leftovers cool completely, then store in an airtight container for 3–4 days.

Freezer: Freeze in portions for up to 3 months. It’s even better defrosted slowly and reheated the next day.

Stovetop: Warm gently over medium heat with a splash of water or stock if needed.

Microwave: Medium power in 90-second bursts, stirring in between — don’t overheat or the sauce will separate.

Frequently Asked Questions

Can I use a different cut of lamb?
Sure — shoulder works great too. Just make sure it’s trimmed and cubed nicely.

Is this super spicy?
Not really. It’s warming and fragrant, not blow-your-head-off hot. You can dial back the chilli if you’re spice-shy.

Can I make it ahead of time?
Absolutely. It tastes even better the next day once the spices have mingled and mellowed.

Do I need all the spices?
Yes and no — each one adds a layer. But if you’re missing cardamom or paprika, don’t panic. It’ll still be lush.

Nutrition Facts (Per Serving)

• Calories: 342 kcal
• Carbohydrates: 20g
• Protein: 25g
• Fat: 24g
• Saturated Fat: 10g
• Sugar: 10g
• Sodium: 435mg
• Fibre: 1g

More Hairy Bikers Recipe:

• Hairy Bikers Cottage Pie
• Hairy Bikers Chilli Beef Crumble Recipe
• Hairy Bikers Indonesian Pork Stew