Rogan Josh (Indian Lamb Curry)
Experience the bold and aromatic flavors of Rogan Josh, a classic Homemade Recipe that brings the richness of Kashmiri spices to your table. This fine dining recipe features tender lamb simmered in a creamy tomato-based curry, infused with warm spices like cinnamon, cardamom, and Kashmiri chili. Perfect for a high-protein dinner, this easy dinner recipe is slow-cooked to perfection, making it a comforting and satisfying meal. Serve it with naan or rice for a complete feast.
Ingredients
- Lamb:
- 1 onion peeled and quartered
- 1 ½ lb lamb shoulder cut into bite-sized pieces (See Note 1)
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- 1 tbsp ghee or canola oil
- 3 cups water
- Curry Sauce:
- 2 tbsp ghee or canola oil
- 2 medium yellow onions chopped
- 4 cloves garlic
- 1- inch piece ginger chopped
- 3 roma tomatoes quartered
- 8 oz tomato puree passata
- 2 tbsp paprika
- 2 tbsp Madras curry powder
- 1 tsp Kashmiri chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 8 cashews
- 3 tbsp plain Greek yogurt
- 1 tsp dried fenugreek leaves kasoori methi
- 1 tsp garam masala
- Garnish:
- 3 tbsp cilantro finely chopped
- ¼ red onion diced
Instructions
- Prepare the Lamb:
- In a food processor, pulse the onion until almost pureed.
- In a large bowl, mix the lamb with the pureed onion, cinnamon, paprika, cumin, coriander, cardamom, and ground cloves.
- In a Dutch oven, heat ghee or oil over medium-high heat and brown the lamb for 8-10 minutes, stirring frequently.
- Remove the lamb from the pot and cover with foil.
- Make the Curry Sauce:
- In the same pot, heat ghee or oil and sauté chopped onions for 5 minutes until soft. Add garlic and ginger, cooking for 30 seconds.
- Stir in the tomatoes and tomato puree, scraping up browned bits from the bottom.
- Add paprika, curry powder, chili powder, cumin, coriander, and cashews. Stir well, then pour in 4 cups of water. Cook for 10 minutes.
- Blend the mixture until smooth using a blender or immersion blender.
- Return the sauce to the pot, add the browned lamb, and bring to a boil.
- Cover, reduce heat to low, and simmer for 1 hour 45 minutes, stirring occasionally, until the lamb is tender.
- Remove the lid and cook for another 15 minutes to thicken the sauce.
- Stir in yogurt, season with salt, and finish with fenugreek leaves and garam masala.
- Serving:
- Garnish with red onions and cilantro. Serve hot with naan or rice.
Notes
- Note 1: Lamb shoulder works best for its tenderness and rich flavor.
- For a richer curry, replace water with beef or lamb broth.
- Adjust spice levels by adding more Kashmiri chili powder for extra heat.