Lamb Rogan Josh Recipe – Indian Special
Lamb Rogan Josh is a classic Kashmiri curry known for its deep red hue and aromatic spices. This dish features tender lamb slow-cooked in a rich, spiced tomato-based sauce infused with warm spices like cardamom, cloves, and cinnamon. The addition of yogurt adds a creamy texture, balancing the heat and enhancing the flavors. Traditionally part of the Wazwan, a multi-course Kashmiri feast, Lamb Rogan Josh offers a comforting and satisfying meal that’s perfect for special occasions or a hearty dinner.
- 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:
Spice Adjustments: For a milder curry, reduce the amount of chili powder; for extra heat, increase it.
Yogurt Tip: Use full-fat yogurt to achieve a richer, creamier sauce.
Cooking Time: Slow cooking is key; ensure the lamb is tender and the flavors are well-developed.
Serving Suggestions: Pair with basmati rice or naan to soak up the flavorful sauce.
