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Indian

Lamb Rogan Josh

Lamb Rogan Josh is a lush, aromatic Indian curry known for its tender chunks of lamb simmered in a rich, spiced tomato-based sauce. Its deep flavors, combined with warming spices like cumin, coriander, and Kashmiri red chili, make it a comforting and impressive dish, perfect for special occasions or a weekend feast.

Originating from the Kashmir region, Rogan Josh translates to 'red lamb' in Persian, reflecting its vibrant color and fragrant spice blend. Over centuries, it has gained popularity worldwide, cherished for its balanced texture—succulent meat paired with a velvety sauce—that embodies the essence of Indian cuisine with a touch of Persian influence.

Prep time: 20 minCook time: 120 minTotal time: 140 min

Biryani Rice with Goat Masala and Lamb Rogan Josh - Zam Zam (415375255).jpg by File Upload Bot (Magnus Manske) is licensed under CC BY-SA 2.0

Ingredients

  • 2 lbs lamb shoulder or leg, cut into chunks
  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 1 cup diced tomatoes (canned or fresh)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp Kashmiri red chili powder (or paprika for milder version)
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 cup water or beef/chicken broth
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat oil or ghee in a large, heavy-bottomed pot over medium heat.
  2. Add chopped onions and cook until golden brown, about 8-10 minutes.
  3. Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
  4. Add the tomato paste and diced tomatoes, cooking for another 5 minutes to develop flavor.
  5. Mix in cumin, coriander, Kashmiri chili powder, turmeric, and cinnamon; cook for 1 minute to toast the spices.
  6. Add the lamb chunks, stirring to coat with the spice mixture, and cook until browned on all sides, about 8-10 minutes.
  7. Pour in water or broth, bring to a boil, then reduce heat to low and cover.
  8. Simmer gently for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
  9. Season with salt to taste and garnish with chopped cilantro before serving.