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.
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 cloves 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
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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.
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2
Add 2 finely chopped yellow onion and cook, stirring frequently, for 12-15 minutes until deep golden brown.
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3
Add 6 cloves 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.
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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.
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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.
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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.
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7
Uncover, increase heat to medium, and simmer for 10 minutes to reduce the sauce. Stir in 1 tsp garam masala.
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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.