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Rogan Josh

Rogan Josh

The ultimate comfort food, Rogan Josh is an aromatic lamb curry that will satisfy your cravings. The tender meat simmers in a rich blend of spices, creating a mouthwatering experience. Perfect for dinner gatherings, this easy weeknight dish is a must-try tonight!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons vegetable oil or ghee
  • 1 1/2 pounds boneless lamb shoulder or leg cut into 1-inch cubes
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 1/2 tablespoons fresh ginger grated
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 tablespoons paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon tomato paste
  • 2/3 cup plain yogurt
  • 2 bay leaves
  • 5 whole green cardamom pods
  • 4 whole cloves
  • 1 cinnamon stick cinnamon stick about 2 inches long
  • 1 teaspoon salt adjust to taste
  • 1 1/2 cups water or low-sodium beef or lamb stock
  • Fresh cilantro chopped, for garnish (optional)

Equipment

  • Large Pot
  • Saucepan
  • Grater
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Start by heating the vegetable oil or ghee in a large heavy-bottomed pot over medium-high heat. You want it hot enough to sizzle when you add the meat. Once hot, add the lamb pieces and brown them on all sides for about 5 minutes. This browning step is crucial as it adds depth and flavor.
  2. Carefully remove the browned lamb from the pot and set it aside. In the same pot, add the finely chopped onion. Cook, stirring occasionally, until the onions become golden brown, which should take about 7 minutes. This step builds a lovely base flavor.
  3. Now it’s time to add the minced garlic and grated ginger. Cook them for about a minute, stirring constantly. You should start noticing a fragrant aroma filling your kitchen, which is a good sign!
  4. Next, add the ground cumin, ground coriander, ground turmeric, paprika, garam masala, and cayenne pepper to the pot. Stir everything together and cook for 1 minute until the spices become fragrant. Be sure to enjoy the delightful smells wafting up!
  5. Incorporate the tomato paste into the pot, stirring well, and cook for another minute. This adds a layer of richness to your curry.
  6. Return the browned lamb to the pot, mixing it thoroughly with the spice mixture to ensure every piece is coated. It’s a colorful and inviting sight!
  7. Gradually add the plain yogurt, one tablespoon at a time, stirring well after each addition. This helps to avoid curdling and adds creaminess to the curry.
  8. Add the bay leaves, cardamom pods, cloves, cinnamon stick, and salt. Pour in the water or stock to create the sauce. Bring everything to a boil, then reduce the heat.
  9. Cover the pot and let it simmer gently for about 1 and a half to 2 hours. The lamb should become tender, and the flavors will meld beautifully. Stir occasionally, and don't hesitate to add more water if the curry starts to dry out.
  10. Once the lamb is tender, taste and adjust seasoning if necessary. Remove the bay leaves, cardamom pods, cloves, and cinnamon stick before serving. Garnish with freshly chopped cilantro if desired. Serve warm and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors only get better as they sit. You can freeze Rogan Josh for up to two months. Thaw it in the refrigerator overnight before reheating.