Lamb Rogan Josh

Name: Lamb Rogan Josh (Standard)
Prep time: 48 min
Cook time: 1 h 12 min
Total time: 2 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 lb Lamb shoulder-cut into 1-inch cubes; 2 tbsp Plain yogurt; 1 tbsp Ginger-garlic paste; 1 tsp Garam masala; 1/2 tsp Turmeric powder; 1/2 tsp Kashmiri chili powder-or paprika; 2 tbsp Vegetable oil; 1 large Onion-finely chopped; 1 tbsp Ginger-garlic paste; 1 tsp Garam masala; 1/2 tsp Turmeric powder; 1 tsp Kashmiri chili powder-or paprika; 1/2 tsp Cumin powder; 1/2 tsp Coriander powder; 14 oz Crushed tomatoes; 1 cup Water or stock; 1 tsp Salt-to taste; 1/2 tsp Sugar-to taste; 2 tbsp Fresh cilantro-chopped-for garnish

⏱2h

👥6 servings

🔥550 cal

Easy

🍽️Indian

🥗Gluten-Free

A simplified version of the classic Kashmiri Lamb Rogan Josh, perfect for weeknight cooking. Uses readily available ingredients and straightforward techniques.

2 lb Lamb shoulder-cut into 1-inch cubes

2 tbsp Plain yogurt

1 tbsp Ginger-garlic paste

1 tsp Garam masala

1/2 tsp Turmeric powder

See all 19 ingredients ↓

(0 reviews)

⏱2h

👥6 servings

🔥550 cal

Easy

🍽️Indian

🥗Gluten-Free

A simplified version of the classic Kashmiri Lamb Rogan Josh, perfect for weeknight cooking. Uses readily available ingredients and straightforward techniques.

#Indian #Lamb #Curry #Spicy

Instructions

In a bowl, combine all Marinade ingredients. Add the Lamb and coat well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped Onion and sauté until golden brown, about 5-7 minutes.
Add the Ginger-garlic paste and sauté for another minute until fragrant.
Stir in Garam masala, Turmeric powder, Kashmiri chili powder, Cumin powder, and Coriander powder. Cook for 1 minute, stirring constantly, until fragrant.
Add the Crushed tomatoes and Water or stock. Bring to a simmer, then reduce heat to low.
Add the marinated Lamb to the pot. Stir well to combine.
Cover the pot and simmer for 1 to 1.5 hours, or until the Lamb is very tender and falls apart easily. Stir occasionally to prevent sticking.
Season with Salt and Sugar to taste.
Garnish with fresh Cilantro before serving.
Serve hot with rice or naan bread.

Ingredients

Lamb
2 lb 900 g Lamb shoulder-cut into 1-inch cubes
Marinade
2 tbsp 30 g Plain yogurt
1 tbsp 15 mL Ginger-garlic paste
1 tsp 5 g Garam masala
1/2 tsp 2.5 g Turmeric powder
1/2 tsp 2.5 g Kashmiri chili powder-or paprika
Base
2 tbsp 30 mL Vegetable oil
1 large 1 Onion-finely chopped
1 tbsp 15 mL Ginger-garlic paste
1 tsp 5 g Garam masala
1/2 tsp 2.5 g Turmeric powder
1 tsp 5 g Kashmiri chili powder-or paprika
1/2 tsp 2.5 g Cumin powder
1/2 tsp 2.5 g Coriander powder
14 oz 400 g Crushed tomatoes
1 cup 240 mL Water or stock
1 tsp 5 g Salt-to taste
1/2 tsp 2.5 g Sugar-to taste
2 tbsp 30 mL Fresh cilantro-chopped-for garnish

Equipment

Large bowl
Large pot or Dutch oven

Instructions

In a bowl, combine all Marinade ingredients. Add the Lamb and coat well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped Onion and sauté until golden brown, about 5-7 minutes.
Add the Ginger-garlic paste and sauté for another minute until fragrant.
Stir in Garam masala, Turmeric powder, Kashmiri chili powder, Cumin powder, and Coriander powder. Cook for 1 minute, stirring constantly, until fragrant.
Add the Crushed tomatoes and Water or stock. Bring to a simmer, then reduce heat to low.
Add the marinated Lamb to the pot. Stir well to combine.
Cover the pot and simmer for 1 to 1.5 hours, or until the Lamb is very tender and falls apart easily. Stir occasionally to prevent sticking.
Season with Salt and Sugar to taste.
Garnish with fresh Cilantro before serving.
Serve hot with rice or naan bread.