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Lamb Rogan Josh

Lamb Rogan Josh Recipe

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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs lamb shoulder, cut into 1½-inch cubes
  • 1 cup plain full-fat yogurt
  • 2 tbsp ghee or neutral oil
  • 2 medium yellow onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp Kashmiri chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp fennel seeds
  • 4 green cardamom pods, lightly cracked
  • 4 whole cloves
  • 1 cinnamon stick, about 2 inches
  • 1 tsp salt, plus more to taste
  • 1 cup water
  • 2 tbsp chopped fresh cilantro, for serving

Method
 

  1. Heat 1 tbsp ghee in a heavy pot over medium-high. Sear lamb in two batches until well browned on all sides, about 7 minutes per batch. Set aside.
  2. Lower heat to medium, add remaining ghee, and bloom fennel seeds, cardamom, cloves, and cinnamon for 30 seconds until fragrant.
  3. Add onions with a pinch of salt and cook 10–12 minutes until deep golden. Stir in garlic, ginger, and ground spices (Kashmiri chili, cumin, coriander, turmeric) and toast 30 seconds.
  4. Deglaze with a splash of water, stir in 2 tbsp yogurt, then return lamb and its juices. Cook 2 minutes, coating the meat in the spice mixture.
  5. Whisk remaining yogurt with 1 cup water and salt, pour into the pot, and bring to a simmer. Cover and cook on low for 90–100 minutes until the lamb is fork-tender. Uncover and simmer an extra 10 minutes if you want a thicker sauce.
  6. Ladle over basmati rice, scatter with cilantro, and serve hot.

Notes

The sauce will thicken considerably as it sits, so if you plan to make it ahead, keep a little extra warm water on hand when reheating. For the deepest flavor, let the curry cool and refrigerate overnight.