Rogan Josh Penzeys

Dive into the rich, aromatic flavors of Rogan Josh Penzeys, a comforting Indian-inspired lamb curry that showcases the perfect balance of spices and creamy textures. This recipe features tender cubes of marinated lamb, slow-simmered in a velvety sauce made with Greek yogurt, tomato puree, and a medley of warm spices, including the signature Penzeys Rogan Josh seasoning blend. Sautéed onions, garlic, and ginger lay the flavor-packed foundation, while a touch of heavy cream adds luxurious richness. Whether served with fragrant basmati rice, fluffy naan, or both, this dish is an impressive centerpiece for any dinner table. Ideal for spice lovers, with the option to dial up the heat using cayenne pepper, Rogan Josh Penzeys is a must-try for fans of bold, authentic Indian flavors. Perfect for cozy evenings or special occasions, this lamb curry is a delicious labor of love worth every minute in the kitchen.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 lbs lamb (shoulder or leg, cut into 1.5-inch cubes)
• 1 cup plain Greek yogurt
• 3 tbsp vegetable oil
• 2 large onions (finely chopped)
• 4 cloves garlic (minced)
• 1 tbsp ginger (grated)
• 1 cup tomato puree
• 1 cup water
• 3 tbsp Penzeys Rogan Josh seasoning blend
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 0.5 tsp cayenne pepper (optional for extra heat)
• 0.5 cup plain heavy cream
• 1 tsp salt
• 0.25 cup fresh cilantro (chopped, for garnish)

Directions

Step 1

In a large bowl, combine the lamb cubes with the Greek yogurt and 1 tablespoon of the Penzeys Rogan Josh seasoning blend. Mix well to coat the lamb and let it marinate for at least 30 minutes (or overnight for deeper flavor).

Step 2

Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Step 3

Add the chopped onions and sauté until golden brown, about 10–12 minutes.

Step 4

Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.

Step 5

Add the remaining Penzeys Rogan Josh seasoning blend, coriander, cumin, turmeric, and cayenne pepper (if using). Stir for 1 minute to toast the spices.

Step 6

Add the tomato puree and cook for 3–5 minutes, stirring occasionally, until the mixture thickens slightly.

Step 7

Add the marinated lamb along with its marinade. Stir to combine and cook for 5–7 minutes until the lamb begins to brown.

Step 8

Pour in the water, making sure the lamb is just covered. Bring the mixture to a gentle boil.

Step 9

Reduce the heat to low, cover the pot, and simmer for 60–75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 10

Stir in the heavy cream and salt, adjusting to taste. Let the curry simmer uncovered for another 5–10 minutes.

Step 11

Garnish with chopped cilantro just before serving.

Step 12

Serve hot with steamed basmati rice or warm naan bread.

Nutrition Facts

Serving size	2181.3 grams (2181.3g)

Amount per serving	% Daily Value*
Calories	3489

Total Fat 270.70g	347%
Saturated Fat 109.20g	546%
Polyunsaturated Fat 25.40g
Cholesterol 884mg	295%
Sodium 3213mg	140%
Total Carbohydrate 77.80g	28%
Dietary Fiber 14.60g	52%
Total Sugars 38.20g
Protein 201.50g	403%

Vitamin D 0IU	0%
Calcium 656mg	50%
Iron 22mg	123%
Potassium 4575mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.6%

Protein: 22.7%

Carbs: 8.8%