Indian Rogan Josh (Kashmiri Lamb Curry)

Name: Indian Rogan Josh (Kashmiri Lamb Curry)
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 servings
Ingredients: 1.2 kg Boneless lamb shoulder or leg, cubed; 45 ml Ghee or vegetable oil; 400 g Large red onions, finely chopped; 30 g Garlic paste; 30 g Ginger paste; 250 g Plain full-fat yogurt; 30 g Tomato paste; 1 stick Cinnamon stick; 6 pods Green cardamom pods; 2 pods Black cardamom pods; 6 cloves Cloves; 2 leaves Bay leaves; 3 tbsp Kashmiri chili powder (for color, not heat); 2 tbsp Coriander powder; 1 tbsp Cumin powder; 0.5 tsp Turmeric powder; 1 tsp Garam masala; 1 tsp Fennel powder; 1 tsp Dry ginger powder; 750 ml Water or lamb stock; null to taste Salt; null to taste Fresh coriander leaves, chopped (for garnish)

Difficulty

medium

Time

2h 55m

Price Category

average

Calories

Medium

Rogan Josh is a classic Kashmiri lamb curry, renowned for its rich, aromatic flavors and beautiful reddish hue. This slow-cooked dish features incredibly tender lamb enveloped in a complex sauce based on a blend of spices, yogurt, and onions. It's a perfect choice for a special family dinner or entertaining guests, guaranteed to enchant your taste buds.

Steps

Prep and Sauté

Heat the ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the cinnamon stick, green and black cardamom pods, cloves, and bay leaves. Sauté for 30-60 seconds until fragrant.

Onions and Spices

Add the finely chopped onions and sauté until golden brown, about 8-10 minutes. Then stir in the garlic and ginger paste and cook for another 2-3 minutes until fragrant. Add half of the Kashmiri chili powder, coriander powder, cumin powder, turmeric powder, fennel powder, and dry ginger powder, and cook for 1 minute, stirring constantly.

Lamb and Yogurt

Add the lamb cubes to the pot and brown them on all sides, about 5-7 minutes. Stir in the tomato paste, then gradually add the yogurt, stirring continuously to prevent it from curdling. Cook until the oil separates from the sauce, about 5-7 minutes.

Slow Cook

Pour in the water or stock, add the remaining spices and salt to taste. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5-2 hours, or until the lamb is completely tender. Check occasionally and add more liquid if necessary.

Finish and Serve

Once the lamb is tender, stir in the garam masala. Let it rest for 5 minutes, then garnish with fresh, chopped coriander before serving. Serve hot with basmati rice or naan bread.

	Per 100g	Per Serving 250g
Calories	280 kcal	700 kcal
Protein	20g	50g
Fat	18g	45g
Carbohydrate	8g	20g
Fiber	2g	5g
Sugar	3g	8g

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meat

stewed

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main course

tender

Indian

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Indian Rogan Josh (Kashmiri Lamb Curry)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Sauté

Onions and Spices

Lamb and Yogurt

Slow Cook

Finish and Serve

Extra Tips

► For even more tender and flavorful lamb, marinate it overnight in yogurt and a little ginger-garlic paste.

► If you don't have Kashmiri chili powder, you can use sweet paprika with a pinch of cayenne pepper for color and a mild kick.

► Serve with basmati rice or naan bread to soak up every drop of the delicious sauce.

Nutrition