Lamb Rogan Josh
Indulge in the rich, aromatic flavors of Lamb Rogan Josh, a classic Indian curry that's as inviting as it is satisfying. Tender boneless lamb is marinated in a creamy garlic-ginger yogurt blend, then slow-cooked in a medley of fragrant spices like cardamom, cinnamon, and Kashmiri red chili powder, creating a beautifully balanced dish with layers of deep, warming flavors. A hearty tomato-based gravy envelops the lamb, ensuring every bite is packed with savory goodness. Perfectly paired with steamed basmati rice or pillowy naan, this comforting stew is an exceptional choice for cozy dinners or festive gatherings. Ready in two hours, this Lamb Rogan Josh recipe is both a time-honored tradition and a crowd-pleasing masterpiece.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb
- 1 cup plain yogurt
- 4 large garlic cloves
- 1 inch ginger
- 3 tablespoons vegetable oil
- 2 medium onions
- 1 cup tomato puree
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon kashmiri red chili powder
- 1.5 teaspoons salt
- 1 cup water
- 2 bay leaves
- 4 cardamom pods
- 1 inch cinnamon stick
- 4 cloves
- 1 teaspoon black peppercorns
- 0.25 cup fresh cilantro
Instructions
Cut the lamb into 1-inch cubes and set aside.
In a blender, combine the garlic and ginger with 1-2 tablespoons of water to make a smooth paste.
In a large bowl, mix the garlic-ginger paste with the yogurt and add in the lamb pieces. Marinate for at least 30 minutes or overnight in the refrigerator for best results.
In a heavy-bottomed pot, heat the vegetable oil over medium heat.
Thinly slice the onions and add them to the pot. Fry until golden brown, stirring frequently.
Add the bay leaves, cardamom pods, cinnamon stick, cloves, and black peppercorns. Stir and fry until aromatic, about 2 minutes.
Reduce the heat to low and add the ground cumin, coriander, turmeric, paprika, kashmiri red chili powder, and salt. Stir well to coat the onions with the spices.
Add the tomato puree and cook for about 5 minutes, stirring occasionally.
Increase the heat back to medium and add the marinated lamb to the pot. Stir well to combine with the spice mixture.
Cook the lamb for about 10 minutes, stirring occasionally until the lamb is browned and the spices are well incorporated.
Add the water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 60-75 minutes, or until the lamb is tender, stirring occasionally.
Taste and adjust the seasoning if necessary.
Garnish with fresh cilantro before serving.
Serve hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 91.2 g | 33% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 44.2 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 922 mg | 71% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4790 mg | 102% | |
*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.
