Lamb Rogan Josh

Rogan josh is my favorite Indian curry, and this recipe makes it easy to enjoy at home. The lamb falls apart in a rich tomato sauce that’s flavored with dry-roasted spices. Serve with basmati rice and naan to soak up every bit of the delicious sauce!

Preparation Details

Prep Time: 30 mins

Cook Time: 1 hr 15 mins

Total Time: 1 hr 45 mins

Servings: 4

Ingredients

• 1/3 cup plain yogurt
• 2 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1 1/2 pounds lamb shoulder, cut into 2-inch pieces
• 2 medium onions, finely chopped
• 1 1/2 tablespoons tomato paste
• pinch of salt
• 2 tablespoons unsalted butter
• 1 1/2 cups boiling water
• 2 bay leaves, crumbled
• 2 green cardamom pods, split open at the top
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 1/2 teaspoon nutmeg
• 2 tablespoons freshly chopped cilantro
• 1 tablespoon freshly chopped mint

Steps

1. Gather the ingredients.
2. Mix yogurt, garlic, ginger, coriander, cumin, cayenne, paprika, and turmeric in a bowl until well combined.
3. Place lamb in a nonstick saucepan; add onions and cook over medium heat until onions start to sizzle.
4. Stir in yogurt mixture; reduce heat to low, cover, and cook, stirring occasionally, until lamb has released all its natural juices, about 30 minutes.
5. Remove the lid, increase heat to medium and cook, stirring frequently, until sauce has reduced to a paste-like consistency, about 5 minutes.
6. Stir in tomato paste, salt, and 1 tablespoon of butter. Reduce heat to low; cook and stir for 3 to 4 minutes. Add boiling water, cover, and simmer for 15 minutes.
7. Melt remaining 1 tablespoon butter over low heat. Add bay leaves, cardamom, cinnamon, and cloves; allow them to sizzle for 30 seconds.
8. Stir in nutmeg and pour sauce over lamb; mix well, cover, and cook for 10 minutes.
9. Stir in chopped mint and coriander.