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Lamb Rogan Josh

A signature Kashmiri curry of slow-braised lamb in a deeply aromatic sauce built on whole spices, dried Kashmiri chilies, and yogurt. The result is tender, fall-apart meat in a vivid red gravy that is rich but not heavy.

110 minMediumServes 4540 cal/serving

IndianDinnerStovetopHigh ProteinLow CarbGluten-FreeNut-FreePork-Free

Ingredients

  • 2 lbs bone-in lamb shoulder, cut into 2-in pieces
  • 1/2 cup plain whole-milk yogurt, room temperature
  • 2 yellow onion, finely chopped
  • 6 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp Kashmiri chili powder or mild paprika
  • 1 set whole spices (3 cloves, 2 cardamom, 1-in cinnamon, 2 bay leaves)
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp ground fennel seed
  • 3 tbsp ghee or neutral oil
  • 2 tbsp tomato paste
  • 1 cup water
  • 1.5 tsp salt
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Heat 3 tbsp ghee or neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 set whole spices (3 cloves, 2 cardamom, 1-in cinnamon, 2 bay leaves) and let them sizzle for 30 seconds.

  2. 2

    Add 2 finely chopped yellow onion and cook, stirring frequently, for 12-15 minutes until deep golden brown.

  3. 3

    Add 6 minced garlic cloves and 2 tsp grated fresh ginger and cook for 1 minute. Stir in 2 tsp Kashmiri chili powder or mild paprika, 2 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp ground fennel seed. Cook for 2 minutes, stirring constantly.

  4. 4

    Add 2 tbsp tomato paste and cook for 2 minutes until darkened. Add the 2 lbs cut into 2-in pieces bone-in lamb shoulder pieces and sear, turning occasionally, for 8-10 minutes until browned on all sides.

  5. 5

    Reduce heat to medium-low. Stir in 1/2 cup room temperature plain whole-milk yogurt one tablespoon at a time, stirring constantly to prevent curdling. Add 1.5 tsp salt.

  6. 6

    Pour in 1 cup water and bring to a gentle simmer. Cover and cook for 60-70 minutes, stirring occasionally, until the lamb is very tender and nearly falling off the bone.

  7. 7

    Uncover, increase heat to medium, and simmer for 10 minutes to reduce the sauce. Stir in 1 tsp garam masala.

  8. 8

    Check that lamb has reached an internal temperature of at least 190°F (88°C) for braising tenderness. Taste and adjust salt. Garnish with 1/4 cup chopped fresh cilantro and serve with basmati rice or naan.

Questions

Can I make Lamb Rogan Josh dairy-free?

Yes. The dairy in this entry is 1/2 cup plain whole-milk yogurt, room temperature, 3 tbsp ghee or neutral oil. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Lamb Rogan Josh keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Lamb Rogan Josh?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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