Lamb Rogan Josh is a traditional Kashmiri dish known for its rich, aromatic flavors and tender chunks of lamb cooked in a flavorful sauce. This recipe combines a blend of spices, yogurt, and tomatoes to create a deliciously comforting meal. Here’s how to make Lamb Rogan Josh at home.
Ingredients:
- 1.5 pounds of boneless lamb shoulder, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1/2 cup of plain yogurt
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, for serving
Instructions:
- Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook until they are soft and golden brown, about 8-10 minutes.
- Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant. Add the chopped tomatoes to the pot and cook until they start to break down and release their juices, about 5-7 minutes.
- Add the lamb pieces to the pot and cook until they are browned on all sides, about 5 minutes. In a small bowl, whisk together the plain yogurt, ground cumin, ground coriander, ground turmeric, paprika, garam masala, ground cinnamon, ground cloves, cayenne pepper, and salt.
- Pour the yogurt-spice mixture over the lamb in the pot and stir to coat the meat evenly. Reduce the heat to low, cover the pot, and let the lamb simmer gently in the sauce for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
- Taste and adjust seasoning if needed. If the sauce is too thick, you can add a splash of water. Once the lamb is cooked through, garnish with chopped fresh cilantro and serve hot with cooked basmati rice.
