Rogan Josh
Dive into the rich and aromatic world of Rogan Josh, a traditional Kashmiri lamb curry that’s a true celebration of Indian flavors. Tender lamb shoulder is marinated in creamy Greek yogurt, then simmered to perfection in a velvety sauce infused with exotic spices like cardamom, cinnamon, and Kashmiri red chili powder. A fragrant blend of ground turmeric, cumin, and garam masala adds depth and warmth, while a touch of ghee gives the dish its signature richness. Perfectly balanced with sautéed onions, garlic, and fresh ginger, this hearty curry is both comforting and bold. Garnished with fresh cilantro, Rogan Josh is best served alongside steamed basmati rice or soft, pillowy naan bread for a restaurant-worthy meal at home. With its irresistible flavors and traditional roots, this dish is perfect for elevating your dinner table. Keywords: Rogan Josh recipe, Indian lamb curry, Kashmiri spices, authentic Indian cuisine, lamb curry with yogurt.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder
- 200 grams Greek yogurt
- 3 tablespoons Ghee or clarified butter
- 2 medium, finely sliced Onions
- 5 minced Garlic cloves
- 1 inch, grated Fresh ginger
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 2 teaspoons Kashmiri red chili powder
- 2 Black cardamom pods
- 4 Green cardamom pods
- 4 Cloves
- 1 inch Cinnamon stick
- 2 Bay leaves
- 1.5 teaspoons Salt
- 250 milliliters Water
- 2 tablespoons, chopped Fresh cilantro
Instructions
Cut the lamb shoulder into bite-sized pieces, trimming off any excess fat.
In a large bowl, combine the lamb pieces with yogurt, mixing well to coat. Allow it to marinate for at least 30 minutes or overnight in the refrigerator for better flavor.
Heat the ghee in a large, heavy-bottomed pan over medium heat.
Add the sliced onions and sauté until golden brown. This should take about 10 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, cayenne pepper, garam masala, and Kashmiri red chili powder to the pan. Stir well and cook for 1-2 minutes, allowing the spices to release their aroma and flavors.
Add the black cardamom pods, green cardamom pods, cloves, cinnamon stick, and bay leaves to the pan and stir thoroughly.
Increase the heat to medium-high and add the marinated lamb to the pan. Cook, stirring continuously, until the lamb is browned and coated with the spices, about 5-7 minutes.
Season the lamb with salt and then pour in the water. Stir to combine.
Cover the pan and reduce the heat to low, allowing the lamb to simmer gently for 60-75 minutes, or until it is tender and the sauce has thickened.
Remove the pan from heat and let it sit covered for a few minutes for the flavors to meld.
Garnish the rogan josh with freshly chopped cilantro before serving.
Serve hot with basmati rice or naan.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 688 mg | 15% | |
*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.
