Rogan Josh

Name: Rogan Josh
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 20 g Tomato paste; 150 g Plain Yogurt; 400 g Lamb shoulder, boneless, cubed; 30 ml Vegetable Oil; 200 ml Water; 3 g Coriander Powder; 2 g Cumin Powder; 4 g Garam Masala; 5 g Paprika powder; 5 g Salt; 1 g Turmeric powder; 30 g Fresh ginger; 3 clove Garlic clove; 1 pcs Onion

45 min

4 servings

Medium

Experience the rich, aromatic flavors of this classic Kashmiri lamb curry. Tender lamb pieces are slow-cooked in a vibrant, spice-infused yogurt sauce, creating a deeply satisfying meal.

Steps

Dice the onion and mince the garlic and ginger. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until nicely browned. Remove the lamb from the pot and set aside.

Reduce the heat to medium. Add the diced onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for another 2 minutes until fragrant.

Stir in the cumin powder, coriander powder, turmeric powder, paprika powder, and salt. Cook for 1 minute, stirring constantly, until the spices are fragrant. Add the tomato paste and cook for another 2 minutes.

Return the seared lamb to the pot. Stir in the plain yoghurt until well combined. Gradually add the water, stirring continuously to prevent the yoghurt from curdling. Bring the mixture to a gentle simmer.

Cover the pot with a lid and reduce the heat to low. Let the curry simmer gently for 60-90 minutes, or until the lamb is very tender. Stir occasionally to prevent sticking.

Remove the lid, stir in the Garam Masala, and let the curry simmer uncovered for another 5-10 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning if necessary. Serve hot, perhaps with rice or naan bread.