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Rogan Josh (Indian Lamb Curry) Recipe

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★★★★★

4.8 from 117 reviews

Rogan Josh is a flavorful Indian lamb curry known for its rich, aromatic spices and tender meat. This recipe slow simmers lamb shoulder in a fragrant blend of spices, tomatoes, and creamy yogurt, resulting in a deeply satisfying and traditional Kashmiri dish perfect for a hearty meal.

Ingredients

Scale

Lamb Marinade

  • 1 onion (peeled and quartered)
  • 1 1/2 lb lamb shoulder (cut into bite-sized pieces)
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cardamom
  • 1/4 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 (minced)
  • 1-inch piece of ginger (chopped)
  • 3 roma tomatoes (quartered)
  • 8 oz tomato puree (passata)
  • 2 tbsp paprika
  • 2 tbsp Madras curry powder
  • 1 tsp Kashmiri chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 8 cashews
  • 3 tbsp plain Greek yogurt
  • 1 tsp dried fenugreek leaves (kasoori methi)
  • 1 tsp garam masala
  • 3 tbsp cilantro (finely chopped)
  • 1/4 red onion (diced for garnish)

Instructions

  1. Prepare Lamb Marinade: In a food processor, pulse the quartered onion pieces until nearly pureed. Combine the lamb pieces in a large bowl with the pureed onion and all the spices: cinnamon, paprika, cumin, coriander, cardamom, and cloves. Mix thoroughly by hand until the lamb is evenly coated with the marinade.
  2. Brown the Lamb: Heat 1 tablespoon of ghee or canola oil in a large 5-quart dutch oven over medium-high heat. Add the marinated lamb and brown it well, stirring frequently to brown all sides and scrape up any bits from the bottom. This step should take about 8–10 minutes. Remove the browned lamb from the pot and keep it covered with foil to retain heat.
  3. Sauté Onions and Aromatics: In the same dutch oven, heat 2 tablespoons of ghee or oil over medium heat. Add the chopped onions and fry for about 5 minutes until soft and starting to brown. Add the garlic and ginger, cooking for an additional 30 seconds until fragrant.
  4. Add Tomatoes and Spices: Stir in the quartered roma tomatoes and tomato puree (passata), scraping the pot bottom to loosen any browned bits. Then add paprika, Madras curry powder, Kashmiri chili powder, cumin, coriander, and the cashews. Stir to combine and then add 4 cups of water. Simmer the mixture for 10 minutes to allow flavors to meld.
  5. Puree the Sauce: Using a blender with the lid cracked or an immersion blender, puree the sauce until smooth. Pour the sauce back into the dutch oven, return the browned lamb to the pot, and bring everything to a boil.
  6. Simmer to Tenderize: Cover the pot with a lid and reduce the heat to low, simmering gently for 1 hour and 45 minutes. Stir occasionally and check for tenderness—lamb should be fork tender and easy to pull apart with two forks.
  7. Reduce Sauce: Remove the lid and continue cooking the curry uncovered for another 15 minutes to reduce and thicken the sauce further. The lamb should be very tender at this point.
  8. Finish the Dish: Stir in the plain Greek yogurt to add creaminess and balance the spices. Taste and season with salt as needed. Sprinkle dried fenugreek leaves (kasoori methi) and garam masala on top. Garnish with finely diced red onions and chopped cilantro. Serve hot with naan or your choice of flatbread.

Notes

  • For best flavor, marinate the lamb with the onion and spices for at least 1 hour before cooking.
  • Use lamb shoulder for its perfect balance of fat and tenderness during slow cooking.
  • The cashews add subtle richness and texture; substitute with blanched almonds if preferred.
  • Adjust the level of chili powders to your heat preference, but Kashmiri chili powder adds a lovely mild red color and smokiness.
  • If unable to find dried fenugreek leaves, a small pinch of ground fenugreek can be used as a substitute.
  • Leftovers taste even better the next day as the flavors continue to meld.

Keywords: Rogan Josh, Lamb Curry, Indian Curry, Kashmiri Curry, Slow Simmered Lamb, Spiced Lamb Stew

Find it online: https://todayquickmeals.com/rogan-josh-indian-lamb-curry-recipe/