Rogan Josh 2
Indulge in the hearty and aromatic flavors of 'Rogan Josh 2,' a classic lamb curry that captures the essence of Indian cuisine. This recipe combines tender, marinated boneless lamb with a rich, spiced gravy infused with Kashmiri red chili powder, fennel powder, and garam masala, creating a beautifully balanced dish with layers of deep, complex flavors. Cooked in ghee or oil and slowly simmered with fragrant whole spices like cinnamon, cardamom, and cloves, this comforting curry achieves a melt-in-your-mouth texture with every bite. Perfectly paired with steamed basmati rice, naan, or roti, and garnished with fresh cilantro, this dish is ideal for cozy family dinners or special gatherings. With a prep time of just 20 minutes and a slow-cooking method that enhances its flavor, ‘Rogan Josh 2’ is sure to become a favorite in your household.
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, cut into medium pieces)
- 200 grams Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 2 large Onions (finely sliced)
- 3 large Tomatoes (pureed)
- 3 tablespoons Ghee or vegetable oil
- 1.5 teaspoons Kashmiri red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Fennel powder
- 1 teaspoon Garam masala
- 1 whole Bay leaf
- 1 2-inch piece Cinnamon stick
- 3 whole Green cardamom pods
- 4 whole Cloves
- 1 teaspoon Salt
- 300 milliliters Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, add the lamb pieces, plain yogurt, and 1 tablespoon of the ginger-garlic paste. Mix well until the lamb is evenly coated. Cover and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Heat the ghee or oil in a large heavy-bottomed pot over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until aromatic.
Add the sliced onions to the pot and sauté until golden brown, about 8–10 minutes.
Stir in the remaining ginger-garlic paste and sauté for another 1 minute.
Add the tomato puree and cook for 5–7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
Reduce the heat to low and add Kashmiri red chili powder, ground coriander, ground cumin, ground turmeric, fennel powder, and salt. Stir for 1–2 minutes to toast the spices slightly.
Add the marinated lamb to the pot, along with any remaining marinade. Stir well to coat the meat in the spice mixture.
Increase the heat to medium, cover the pot, and cook for 10 minutes, stirring occasionally. The lamb will release its juices.
Add water, stir, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 60–70 minutes, stirring occasionally. Cook until the lamb is tender and the gravy has thickened to your desired consistency.
Stir in garam masala and adjust seasoning with additional salt if needed. Simmer for another 2–3 minutes.
Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or roti.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 604 mg | 202% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 32.6 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 742 mg | 57% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3359 mg | 71% | |
*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.
