Classic Lamb Rogan Josh
Traditional dish · Indian
A quintessential Kashmiri lamb curry, rich with yogurt, aromatic spices, and a vibrant red hue from Kashmiri chilies and tomatoes.
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Ingredients
- Lamb shoulder, boneless, cubed1 kg
- Ghee or vegetable oil4 tbsp
- Onions, finely chopped2 large
- Garlic, minced2 tbsp
- Ginger, grated2 tbsp
- Tomatoes, pureed400g
- Plain yogurt, whisked200g
- Kashmiri chili powder2 tbsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Turmeric powder1/2 tsp
- Garam masala1 tsp
- Green cardamom pods4-5
- Cloves3-4
- Cinnamon stick1 inch
- Bay leaf1
- Wateras needed
- Saltto taste
- Fresh cilantro, chopped (for garnish)for garnish
- Ginger, julienned (for garnish)for garnish
Steps
- 1
Heat ghee or oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.
- 2
Add chopped onions to the pot and sauté until golden brown, about 10-15 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
- 4
Add Kashmiri chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 1 minute, stirring constantly.
- 5
Whisk in the pureed tomatoes and cook until the oil starts to separate from the mixture, about 5-7 minutes.
- 6
Gradually whisk in the plain yogurt, ensuring it doesn't curdle. Cook for another 5 minutes.
- 7
Return the browned lamb to the pot. Add cardamom pods, cloves, cinnamon stick, bay leaf, salt, and enough water to just cover the lamb.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender. Add more water if the curry becomes too thick.
- 9
Stir in garam masala in the last 10 minutes of cooking.
- 10
Adjust salt to taste. Garnish with fresh cilantro and julienned ginger before serving.
