Rogan Josh (Indian Lamb Curry)
Indian rogan josh is a mouthwatering, robust, and creamy tomato curry with tender bites of juicy lamb simmered in Kashmiri spices.
- Prep time
- 15 min
- Cook time
- 2 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 onion (peeled and quartered)
- 1+1/2 lb lamb shoulder (cut into bite-sized pieces (See Note 1))
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 tbsp ghee or canola oil
- 3 cup water
- 2 tbsp ghee or canola oil
- 2 medium yellow onions (chopped)
- 4 clove garlic
- 1 inch piece of ginger (chopped)
- 3 roma tomatoes (quartered)
- 8 oz tomato puree (passata)
- 2 tbsp paprika
- 2 tbsp Madras curry powder
- 1 tsp Kashmiri chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 8 cashews
- 3 tbsp plain Greek yogurt
- 1 tsp dried fenugreek leaves (kasoori methi)
- 1 tsp garam masala
- 3 tbsp cilantro (finely chopped)
- 1/4 red onion (diced for garnish)
Instructions
- 1
In a food processor add the onion pieces and pulse until almost pureed. In a large bowl add the lamb and pour the pureed onion on top along with the cinnamon, paprika, cumin, coriander, cardamom and ground clove. Mix using your hand until combined.
- 2
In a 5 quart dutch oven, heat the ghee or oil and brown the meat mixture over medium high heat. This should take about 8-10 minutes, scrapping the bits and turning the lamb often to brown.
- 3
Remove from the pot and keep covered with foil.
- 4
Heat the ghee or oil and add the chopped onions, fry for about 5 minutes or until soft and just beginning to brown. Add the garlic, ginger and fry for a further 30 seconds. Next add the tomatoes, tomato puree and stir, scrapping the bottom to get all the browned bits.
- 5
Add the paprika, curry powder, chili powder, cumin, coriander and the cashews. Stir this into the onion mixture to coat and then stir in the 4 cups of water. Stir and cook another 10 minutes.
- 6
Either in a blender (keep lid cracked to ventilate) or an immersion blender, puree until smooth. Pour it all back into the pot along with the browned lamb and bring to a boil.
- 7
Place lid on and adjust heat to low so it's simmering gently. Cook 1 hour 45 minutes, occasional giving a stir, until lamb is fork tender (take 2 forks and easily tear meat apart).
- 8
Remove lid, and continue cooking for another 15 minutes (to reduce sauce), lamb should be very tender by this stage.
- 9
To finish, stir the yogurt into the sauce. Season to taste with salt. Sprinkle the top with the dried fenugreek leaves (kasoori methi) and the garam masala. Serve garnished with diced red onions, cilantro, naan or other flatbread.