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Lamb Rogan Josh
Slow braised lamb in a rich, aromatic Kashmiri gravy, deep red and falling apart tender.
The whole recipe in 60 seconds
Lamb Rogan Josh, in 5 ideas
- Lamb shoulder has the fat and connective tissue that melting tenderness needs.
- Adding yogurt gradually keeps it from splitting.
- Kashmiri chili gives the signature red color without extreme heat.
- It is even better the next day.
- Serve with saffron rice to soak up the gravy.
What you need
Ingredients
- 3 lbs lamb shoulder, cubed
- 2 onions, finely chopped
- 4 tomatoes, pureed
- 6 cloves garlic and 2 inches ginger, minced
- 2 tbsp rogan josh masala
- 2 tsp Kashmiri chili powder
- 1 tsp fennel and 1 tsp dry ginger powder
- 1 cup plain yogurt, whisked
- 1/2 cup ghee
- 2 tsp salt
- 2 cups water
How to make it
Directions
- Brown lamb in ghee in batches; set aside.
- In the same pot, cook onions until deep golden.
- Add garlic, ginger, and all spices; toast 1 minute.
- Stir in tomato puree and cook until thick.
- Whisk in yogurt a spoonful at a time.
- Return lamb, add water, and braise covered on low for 1 hour 15 minutes.
- Uncover and reduce until the gravy clings to the meat.
Money saver. Buy lamb shoulder when it is on sale and freeze; it is the best cut for braising.