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Quick Lamb Rogan Josh
70% authentic · Indian
A simplified version of the classic, this Quick Lamb Rogan Josh uses pre-ground spices and a slightly faster cooking method to deliver authentic flavors in less time, perfect for a weeknight meal.
Ingredients
- Lamb shoulder, cubed750g
- Vegetable oil3 tbsp
- Onions, finely chopped2 large
- Garlic-ginger paste2 tbsp
- Crushed tomatoes400g
- Plain yogurt150g
- Rogan Josh spice blend (pre-mixed)3 tbsp
- Kashmiri chili powder1 tsp (optional, for color)
- Saltto taste
- Wateras needed
- Fresh cilantro, choppedfor garnish
- Plain yogurt, for garnishoptional
Steps
- 1
Heat oil in a large 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 cook until softened and lightly golden, about 8-10 minutes.
- 3
Stir in the garlic-ginger paste and cook for 1 minute until fragrant.
- 4
Add the Rogan Josh spice blend and Kashmiri chili powder (if using). Stir for 30 seconds until aromatic.
- 5
Pour in the crushed tomatoes and cook for 5 minutes, stirring occasionally.
- 6
In a separate bowl, whisk the yogurt until smooth. Reduce the heat under the pot to low and gradually stir in the yogurt, ensuring it doesn't curdle.
- 7
Return the lamb to the pot. Add salt and enough water to almost cover the lamb. Bring to a simmer.
- 8
Cover the pot and simmer gently for 45-60 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally.
- 9
Adjust seasoning. Garnish with fresh cilantro and a swirl of yogurt if desired before serving.
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