Description
Lamb Rogan Josh is a traditional Kashmiri curry made with lamb, yogurt, and a blend of spices, slow-cooked to create a flavorful sauce. This dish is known for its deep color and rich taste, often spiced with cloves, cardamom, and Kashmiri chili powder.
Ingredients
Scale
- 800g lamb shoulder, cut into chunks
- 2 tablespoons vegetable oil
- 2 large onions, finely sliced
- 4 garlic cloves, minced
- 1 thumb-sized piece of ginger, grated
- 1–2 green chilies, finely chopped (optional for heat)
- 1 tablespoon tomato paste
- 400g canned chopped tomatoes
- 200g natural yogurt
- Salt and freshly ground black pepper, to taste
- Fresh coriander, for garnish
Spice Mix:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika (or Kashmiri chili powder for authenticity)
- 1 teaspoon garam masala
- 1 cinnamon stick
- 4 cardamom pods, lightly crushed
- 4 cloves
Instructions
1. Prepare the Spice Mix
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- In a small bowl, mix the ground cumin, ground coriander, turmeric, paprika (or Kashmiri chili powder), and garam masala. Set aside.
2. Sear the Lamb
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- In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the lamb chunks in batches, searing on all sides until browned. Remove the lamb from the pot and set aside.
3. Sauté the Onions, Garlic, and Ginger
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- In the same pot, add the sliced onions and cook for about 5-7 minutes, stirring occasionally until softened and golden. Add the minced garlic, grated ginger, and green chilies (if using) and cook for another 1-2 minutes until fragrant.
4. Add the Spices
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- Add the prepared spice mix, cinnamon stick, cardamom pods, and cloves to the pot. Cook for 1-2 minutes, stirring constantly to bloom the spices and release their aromas.
5. Add Tomato Paste and Chopped Tomatoes
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- Stir in the tomato paste, then add the canned chopped tomatoes. Cook for 5 minutes until the tomatoes start to break down and the sauce thickens slightly.
6. Add the Lamb and Simmer
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- Return the seared lamb to the pot, stirring well to coat it with the sauce. Season with salt and freshly ground black pepper. Add a splash of water if the sauce seems too thick. Cover and reduce the heat to low, letting it simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors are well combined.
7. Finish with Yogurt
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- Once the lamb is tender, remove the pot from the heat and stir in the yogurt for a creamy, slightly tangy finish. Adjust seasoning if needed.
8. Garnish and Serve
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- Garnish the Lamb Rogan Josh with fresh coriander and serve hot with basmati rice, naan, or roti.