Lamb in Fragrant Garlic Cream Sauce Rogan Josh
Indulge in the bold flavors of Lamb in Fragrant Garlic Cream Sauce Rogan Josh, a sumptuous take on the classic Indian curry. Tender, perfectly browned lamb cubes are slowly simmered in a rich, aromatic sauce infused with warm spices like cumin, cardamom, garam masala, and smoked paprika. A luscious blend of heavy cream and tangy yogurt is whisked in, elevating the dish’s velvety texture and balancing its vibrant spice profile. Finished with fresh cilantro and served alongside basmati rice or naan, this dish is a comforting and elegant centerpiece for any dinner spread. Perfect for those who seek a savory, spice-forward recipe with a touch of creamy indulgence!
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, cubed)
- 3 tablespoons Ghee or butter
- 1 large Onion (finely chopped)
- 6 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric powder
- 4 pods Cardamom pods
- 2 tablespoons Tomato paste
- 200 milliliters Heavy cream
- 100 grams Plain yogurt
- 200 milliliters Water or lamb stock
- 3 tablespoons Fresh cilantro (chopped)
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
Instructions
Heat the ghee or butter in a large, heavy-bottomed pot over medium heat.
Add the cumin seeds and cardamom pods, stirring for 1-2 minutes until fragrant.
Add the chopped onion and cook for 5-7 minutes, stirring, until golden brown.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until aromatic.
Add the lamb cubes and sear for 5-6 minutes, stirring occasionally, until browned on all sides.
Mix in the ground coriander, garam masala, smoked paprika, turmeric powder, and salt. Coat the lamb evenly with the spices.
Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.
Pour in the water or lamb stock, scrape the bottom of the pot to deglaze, and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and cook for 40-45 minutes, stirring occasionally, until the lamb is tender.
In a separate bowl, whisk together the heavy cream and plain yogurt until smooth.
Gradually stir the cream mixture into the pot, ensuring it is fully incorporated.
Simmer uncovered for an additional 10-15 minutes, until the sauce thickens to your desired consistency.
Season with ground black pepper and adjust salt if necessary.
Garnish the dish with fresh cilantro before serving.
Serve hot alongside steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
