Rogan Josh Penzeys
Dive into the rich, aromatic flavors of Rogan Josh Penzeys, a comforting Indian-inspired lamb curry that showcases the perfect balance of spices and creamy textures. This recipe features tender cubes of marinated lamb, slow-simmered in a velvety sauce made with Greek yogurt, tomato puree, and a medley of warm spices, including the signature Penzeys Rogan Josh seasoning blend. Sautéed onions, garlic, and ginger lay the flavor-packed foundation, while a touch of heavy cream adds luxurious richness. Whether served with fragrant basmati rice, fluffy naan, or both, this dish is an impressive centerpiece for any dinner table. Ideal for spice lovers, with the option to dial up the heat using cayenne pepper, Rogan Josh Penzeys is a must-try for fans of bold, authentic Indian flavors. Perfect for cozy evenings or special occasions, this lamb curry is a delicious labor of love worth every minute in the kitchen.
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Recipe Information
Ingredients
- 2 lbs lamb (shoulder or leg, cut into 1.5-inch cubes)
- 1 cup plain Greek yogurt
- 3 tbsp vegetable oil
- 2 large onions (finely chopped)
- 4 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 1 cup tomato puree
- 1 cup water
- 3 tbsp Penzeys Rogan Josh seasoning blend
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 0.5 tsp cayenne pepper (optional for extra heat)
- 0.5 cup plain heavy cream
- 1 tsp salt
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
In a large bowl, combine the lamb cubes with the Greek yogurt and 1 tablespoon of the Penzeys Rogan Josh seasoning blend. Mix well to coat the lamb and let it marinate for at least 30 minutes (or overnight for deeper flavor).
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions and sauté until golden brown, about 10–12 minutes.
Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
Add the remaining Penzeys Rogan Josh seasoning blend, coriander, cumin, turmeric, and cayenne pepper (if using). Stir for 1 minute to toast the spices.
Add the tomato puree and cook for 3–5 minutes, stirring occasionally, until the mixture thickens slightly.
Add the marinated lamb along with its marinade. Stir to combine and cook for 5–7 minutes until the lamb begins to brown.
Pour in the water, making sure the lamb is just covered. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 60–75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Stir in the heavy cream and salt, adjusting to taste. Let the curry simmer uncovered for another 5–10 minutes.
Garnish with chopped cilantro just before serving.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 3213 mg | 140% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 38.2 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 656 mg | 50% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4575 mg | 97% | |
*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.
