Lamb Rogan Josh
Tender lamb braised in a deep red Kashmiri-style sauce of yogurt, ginger, and warm spices.
Serves 6
Prep 20 min
Cook 1 hr 30 min
Ingredients
- 2 lb boneless lamb shoulder, cut in 1.5-inch cubes
- 3/4 cup plain yogurt
- 3 tablespoons ghee or oil
- 1 large onion, finely diced
- 1 tablespoon ginger-garlic paste
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon ground fennel
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 4 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 can (14 oz) crushed tomatoes
- 1 1/2 cups water
- 1 teaspoon salt
- 1 teaspoon garam masala
Steps
Step 1. Mix the lamb with the yogurt and marinate for at least 1 hour.
Step 2. Heat the ghee and cook the cardamom, cinnamon, and bay leaves for 30 seconds. Add the onion and cook for 10 minutes until browned.
Step 3. Add the ginger-garlic paste and spices for 1 minute, then the lamb with its marinade and the tomatoes. Cook for 10 minutes.
Step 4. Add the water and salt, cover, and simmer on low for 70 minutes, until the lamb is very tender and cooked through (160°F or more).
Step 5. Stir in the garam masala and serve with rice or naan.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.