🍽️ FittestMe.aiFoodsNutrients

Lamb Rogan Josh with Potatoes Recipe

Indian · Main course · 95 min total

A fragrant Kashmiri-style lamb curry with tender potatoes, rich in aromatic spices and a deep red color from Kashmiri chilies.

Ingredients

• 2 lbs (900g) boneless lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp ghee or vegetable oil
• 2 large onions, finely sliced
• 1 tbsp ginger-garlic paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp Kashmiri red chili powder (or 1/2 tsp cayenne + 1/2 tsp paprika)
• 1 tsp garam masala
• 1/2 tsp ground cardamom
• 1 cup plain yogurt, whisked
• 1 cup water or lamb stock
• 1 lb (450g) baby potatoes, halved (or larger potatoes cut into 1-inch pieces)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a heavy-bottomed pot over medium-high heat. Add lamb cubes in batches and sear until browned on all sides. Remove and set aside.
2. In the same pot, add sliced onions and cook until golden brown, about 8-10 minutes. Add ginger-garlic paste and cook for 1 minute.
3. Reduce heat to medium. Add cumin, coriander, turmeric, chili powder, garam masala, and cardamom. Stir for 30 seconds until fragrant.
4. Return lamb to the pot. Add whisked yogurt and stir well to coat. Cook for 2-3 minutes.
5. Add water or stock and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Add potatoes, cover, and continue to simmer for 20-25 minutes until potatoes are tender and lamb is cooked through.
7. Adjust salt and spices. Garnish with fresh cilantro. Serve hot with naan or rice.

Tips

• For a richer flavor, marinate lamb in yogurt and spices overnight.
• If using regular chili powder, reduce to 1/2 tsp to avoid excessive heat.
• Can be made ahead; flavors deepen overnight.

More about Lamb Rogan Josh with Potatoes →

AI estimate may be inaccurate · Terms