Description
A rich and aromatic Rogan Josh made with tender lamb shoulder simmered in a deeply spiced tomato and yogurt sauce. This classic Kashmiri curry is full of warm spices, vibrant color, and bold flavor that tastes even better the next day.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into 2 inch cubes
- 1 cup plain full fat yogurt
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup crushed tomatoes
- 2 tablespoons tomato puree
- 3 tablespoons vegetable oil
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1½ teaspoons salt, or to taste
- 4 whole green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat Your Equipment: Place a heavy-bottomed pot over medium heat and allow it to warm before adding the oil.
- Combine Ingredients: In a bowl, whisk the yogurt until smooth and set aside.
- Prepare Your Cooking Vessel: Add vegetable oil to the pot, then add cardamom pods, cloves, cinnamon stick, and bay leaves. Let them sizzle for about 30 seconds until fragrant.
- Assemble the Dish: Add chopped onion and cook until golden brown. Stir in garlic and ginger and cook for 1 minute. Add lamb pieces and brown on all sides. Stir in Kashmiri red chili powder, ground coriander, ground cumin, ground turmeric, paprika, salt, crushed tomatoes, and tomato puree.
- Cook to Perfection: Reduce heat and gradually stir in the yogurt to prevent curdling. Cover and simmer gently for 60 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
- Finishing Touches: Sprinkle garam masala over the curry and simmer uncovered for 5 more minutes. Adjust seasoning if needed.
- Serve and Enjoy: Garnish with fresh chopped cilantro and serve hot with basmati rice or naan.
Notes
- Cook onions slowly for deeper sweetness and richer flavor.
- Add yogurt gradually over low heat to prevent splitting.
- This dish tastes even better the next day as the flavors deepen.
- Simmer gently rather than boiling to keep the lamb tender.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg
Keywords: Rogan Josh, lamb curry, Kashmiri curry, Indian lamb dish, spiced lamb stew