Lamb Rogan Josh is a classic dish from Kashmir, in Northern India, known for its rich, aromatic flavours and tender meat. This recipe brings together fragrant spices and slow-cooked lamb for a deeply satisfying curry. Perfect for family dinners or special occasions, it’s best served with steamed basmati rice or warm naan.
Lamb Rogan Josh is a classic dish from Kashmir, in Northern India, known for its rich, aromatic flavours and tender meat. This recipe brings together fragrant spices and slow-cooked lamb for a deeply satisfying curry. Perfect for family dinners or special occasions, it’s best served with steamed basmati rice or warm naan.
In a bowl, combine the lamb pieces with a pinch of salt, turmeric, and Kashmiri chili powder. Set aside to marinate for 20-30 minutes.
Heat oil or ghee in a large, heavy-bottomed pan over medium heat. Add the cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for 1 minute until fragrant.
Add the sliced onions and cook until golden brown, about 8-10 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes.
Add the chopped tomatoes and cook until they soften and break down into a thick paste, about 5-7 minutes.
Stir in the coriander, cumin, and garam masala. Cook for another 2 minutes to bloom the spices.
Add the marinated lamb to the pan and cook, stirring occasionally, until browned on all sides, about 5 minutes.
Reduce the heat to low and mix in the whisked yogurt, a little at a time, to prevent curdling. Ensure the lamb is fully coated.
Pour in the water or lamb stock and bring to a simmer. Cover and cook on low heat for 45-60 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Taste and adjust seasoning with salt. Remove the cinnamon stick, bay leaf, and cardamom pods before serving, if preferred.
Garnish with fresh cilantro and serve hot.
