Lamb Rogan Josh Recipe – Indian Special
Lamb Rogan Josh is a flavorful and aromatic Indian curry that originated from Kashmir. This dish features tender lamb slow-cooked in a rich, spiced tomato-based sauce infused with warm spices like cardamom, cloves, and cinnamon. The slow simmering process allows the flavors to develop, making it a comforting and satisfying meal. Serve it with basmati rice or naan for an authentic experience. Let’s get started!
- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
For the Curry:
- 2 lbs (900g) lamb shoulder or leg, cut into bite-sized pieces
- 3 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (or canned tomatoes)
- 1 cup plain yogurt
- 1 ½ cups water or beef broth
- Salt, to taste
For the Spice Blend:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamo
- ½ teaspoon ground cloves
- ½ teaspoon chili powder (adjust to spice preference)
For Garnish:
- Fresh cilantro leaves, chopped
- Sliced red chili (optional)
Sear the Lamb:
Heat 2 tablespoons of ghee in a large pot over medium-high heat.
Add the lamb pieces and sear on all sides until browned (5-7 minutes). Remove and set aside.
Cook the Aromatics:
In the same pot, add the remaining 1 tablespoon of ghee.
Add chopped onions and sauté for 5-6 minutes until golden brown.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Build the Curry Base:
Add tomato paste and diced tomatoes, stirring well.
Mix in all the spice blend ingredients, cooking for 2 minutes to release the flavors.
Simmer the Curry:
Return the lamb to the pot and mix well with the spices.
Lower the heat and add the yogurt, stirring continuously to prevent curdling.
Pour in water or beef broth, bring to a gentle simmer, and cover the pot.
Cook on low heat for 1.5 – 2 hours, stirring occasionally, until the lamb is tender.
Serve:
Once the lamb is tender and the sauce is thickened, remove from heat.
Garnish with chopped cilantro and sliced red chili (if using).
Serve hot with basmati rice or naan bread.
Recipe Notes:
Lamb Choice : Shoulder or leg is ideal as they become tender when slow-cooked.
Spice Adjustment : For a milder curry, reduce chili powder; for extra heat, add more.
Yogurt Tip : Use full-fat yogurt and add it slowly to prevent curdling.
Serving Suggestions : Best enjoyed with basmati rice, naan, or roti.
