Rogan Josh Recipe

Name: Rogan Josh
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg lamb shoulder, cut into 2-inch cubes; 3 tablespoons ghee or vegetable oil; 2 large onions, thinly sliced; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons Kashmiri red chili powder (or 1 tbsp paprika + 1 tsp cayenne); 1 teaspoon turmeric powder; 1 tablespoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon fennel powder; 1/2 teaspoon cardamom powder; 1/2 cup plain yogurt, whisked; 1 cup water or lamb stock; Salt to taste; 2 bay leaves; 4 green cardamom pods; 1 cinnamon stick; 4 cloves; 1 teaspoon garam masala; Fresh cilantro for garnish

Indian · Main course · 110 min total

Rogan Josh recipe videos

Aromatic and tender lamb curry from Kashmir, slow-cooked with a rich blend of spices and yogurt for a deeply flavorful sauce.

20
min prep

90
min cook

4
servings

520
kcal/serving

Ingredients

1 kg lamb shoulder, cut into 2-inch cubes
3 tablespoons ghee or vegetable oil
2 large onions, thinly sliced
4 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons Kashmiri red chili powder (or 1 tbsp paprika + 1 tsp cayenne)
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon fennel powder
1/2 teaspoon cardamom powder
1/2 cup plain yogurt, whisked
1 cup water or lamb stock
Salt to taste
2 bay leaves
4 green cardamom pods
1 cinnamon stick
4 cloves
1 teaspoon garam masala
Fresh cilantro for garnish

Instructions

Heat ghee in a heavy-bottomed pot over medium-high heat. Add bay leaves, cardamom pods, cinnamon, and cloves; fry for 30 seconds until fragrant.
Add sliced onions and cook until deep golden brown, about 10 minutes. Stir in garlic and ginger; cook 1 minute.
Add the lamb cubes and brown on all sides, about 5 minutes. Sprinkle in chili powder, turmeric, coriander, cumin, fennel, and cardamom powder; stir well to coat.
Reduce heat to low. Add whisked yogurt a spoonful at a time, stirring continuously to prevent curdling. Cook for 2 minutes.
Pour in water or stock, season with salt, and bring to a boil. Cover and simmer on low heat for 1.5 hours or until lamb is tender, stirring occasionally.
Uncover, increase heat to medium, and cook for 5-10 minutes to thicken the sauce. Stir in garam masala and adjust salt.
Garnish with fresh cilantro and serve with naan or rice.

Tips

For best flavor, use Kashmiri red chili powder which gives vibrant color without excessive heat.
Yogurt should be at room temperature and whisked smooth to avoid curdling.
Leftovers can be refrigerated for up to 3 days; flavors deepen overnight.

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