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Lamb Rogan Josh Recipe

Indian · Main course · 110 min total

Aromatic and rich Kashmiri-style lamb curry with deep red color from Kashmiri chilies, slow-cooked to tender perfection.

Ingredients

• 2 lbs (900g) boneless lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp vegetable oil or ghee
• 2 large onions, finely sliced
• 6 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp Kashmiri red chili powder
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup plain yogurt, whisked
• 1 cup water or lamb stock
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches, about 4-5 minutes per batch, and set aside.
2. Reduce heat to medium. Add sliced onions and cook until deep golden brown, about 10 minutes. Add garlic and ginger, cook 1 minute.
3. Add all ground spices (chili powder through cloves) and stir for 30 seconds until fragrant.
4. Return lamb to pot. Add yogurt and stir well to coat. Cook for 5 minutes, stirring occasionally.
5. Add water or stock and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours or until lamb is tender.
6. Uncover and simmer for an additional 10-15 minutes to thicken the sauce. Adjust salt and garnish with cilantro.

Tips

• For best flavor, use Kashmiri red chili powder which is mild and gives a vibrant color.
• Can be made a day ahead; flavors deepen overnight.
• Freezes well for up to 3 months.

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