Indian Rogan Josh
Tender lamb simmered with yogurt and fragrant Kashmiri spices in a deep red gravy.
Equipment
- Heavy Dutch oven
- Mixing bowl
- Wooden spoon
- Chef's knife
Ingredients
Lamb and Sauce
- 2 lb boneless lamb shoulder cut into 1 1/2-inch pieces
- 2 tbsp neutral oil or ghee
- 1 large yellow onion finely sliced
- 1 tbsp finely grated ginger
- 4 cloves garlic minced
- 1 cup plain whole-milk yogurt whisked
- 1 cup water plus more as needed
- 1 tsp fine salt
Spices
- 4 whole green cardamom pods lightly crushed
- 4 whole cloves
- 1 piece cinnamon stick 2 inches long
- 2 tsp Kashmiri chile powder mild
- 2 tsp sweet paprika
- 1 tsp ground fennel
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp garam masala
Instructions
Brown the Lamb:
- Pat the lamb dry and season with half the salt. Heat the oil in a Dutch oven and brown the lamb in batches; transfer to a plate.
- Add cardamom, cloves, and cinnamon to the pot for 30 seconds. Add the onion and cook until deeply golden, 10 to 12 minutes.
Build the Gravy:
- Stir in fresh ginger and garlic for 1 minute. Lower the heat and add Kashmiri chile, paprika, fennel, cumin, and ground ginger with a splash of water.
- Add the yogurt a few spoonfuls at a time, stirring until incorporated before each addition.
Simmer:
- Return the lamb and its juices to the pot. Add the remaining water and salt, bring to a gentle simmer, cover, and cook for 70 to 80 minutes until tender.
- Uncover and simmer until the gravy coats the meat. Stir in garam masala, adjust salt, and rest for 10 minutes before serving.
Notes
- Kashmiri chile supplies color with moderate heat; do not replace all of it with cayenne.
- Bone-in lamb may be used; allow a little extra cooking time.
Nutrition
Calories: 440kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 11gCholesterol: 120mgSodium: 590mgFiber: 2gSugar: 5g