Roghan Ghosht
Indulge in the rich, aromatic flavors of Roghan Ghosht, a classic lamb curry that showcases the essence of Indian cuisine. This dish features succulent chunks of lamb simmered to perfection in a luscious, spice-infused gravy made with caramelized onions, tangy yogurt, and juicy tomatoes. The warming notes of whole spices like cinnamon, cardamom, and cloves lend a depth of flavor that will captivate your senses, while a touch of red chili powder and coriander creates a perfectly balanced heat. Slow-cooked for ultimate tenderness, this curry is both comforting and indulgent. Garnished with fresh cilantro, Roghan Ghosht pairs beautifully with naan, roti, or steamed basmati rice for a meal that's nothing short of extraordinary. Perfect for gatherings or a cozy family dinner, this dish is a must-try for lovers of hearty, flavorful curries.
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Recipe Information
Ingredients
- 1 kg Lamb (cut into chunks)
- 0.5 cup Yogurt (plain, full-fat)
- 2 large Onions (thinly sliced)
- 2 medium Tomatoes (finely chopped)
- 2 tablespoons Ginger-garlic paste
- 4 tablespoons Ghee (clarified butter)
- 1 teaspoon Red chili powder
- 0.5 teaspoons Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 piece Cinnamon stick
- 5 pods Cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the ghee in a large, heavy-bottomed pot over medium heat.
Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf, and sauté until they release their aroma (about 1 minute).
Add the sliced onions and cook until golden brown, stirring frequently (8-10 minutes).
Stir in the ginger-garlic paste and sauté for 2 minutes until the raw smell dissipates.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil begins to separate (5-7 minutes).
Add the lamb chunks to the pot and stir well to coat them in the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the lamb starts browning.
Reduce the heat to low and mix in the yogurt. Cook for another 5 minutes, stirring constantly to prevent curdling.
Pour in the water, cover the pot with a lid, and simmer on low heat for 60-70 minutes, stirring occasionally, until the lamb is tender and the gravy thickens.
Taste and adjust the salt, if necessary.
Garnish with chopped fresh cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.5 g | 378% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 3228 mg | 140% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.8 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 525 mg | 40% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 4308 mg | 92% | |
*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.
