Lamb
Lamb Rogan Josh
Lamb simmered in a yogurt-based curry fragrant with ginger, garlic, cardamom and warm spices.
- Prep
- 25 mins
- Cook
- 1 hr 40 mins
- Total
- 2 hrs 35 mins
- Serves
- 6
- Level
- Medium
Rogan josh is a Kashmiri-style curry with a deep red color and aromatic, not fiery, flavor. Marinating the lamb in yogurt and spices tenderizes it, and a slow simmer finishes the job. The marinade cooks for more than an hour with the lamb, so it is fully cooked in the sauce. Stir slowly at first so the yogurt doesn't split.
Ingredients
Serves 6
Directions
- Mix the lamb with the yogurt, ginger, half the garlic, paprika, cayenne, coriander, cumin, turmeric and salt. Cover and refrigerate at least 30 minutes, up to 12 hours.
- Heat the ghee in a Dutch oven over medium heat. Add the cardamom and cinnamon and cook 30 seconds until fragrant.
- Add the onions and cook 10 to 12 minutes, stirring, until deep golden. Stir in the remaining garlic and the tomato paste and cook 1 minute.
- Add the lamb with all its marinade and cook, stirring, 5 minutes. Pour in the water and bring to a gentle simmer.
- Cover and simmer over low heat 1 hour to 1 hour 15 minutes, stirring now and then, until the lamb is very tender and the sauce is thick.
- Stir in the garam masala, remove the cinnamon stick, and add salt to taste. Serve with basmati rice.
Tips and make-ahead notes
- Use 1/4 teaspoon cayenne for a milder curry.
- Use full-fat yogurt; low-fat versions are more likely to curdle.
- Leftovers taste better the next day and freeze up to 3 months.
Nutrition per serving
- Calories
- 410
- Carbohydrates
- 10g
- Protein
- 33g
- Fat
- 26g
- Fiber
- 2g
- Sodium
- 870mg
Estimated. Values change with brands, portion sizes and substitutions.
