Lamb Rogan Josh is a flavorful, aromatic dish that hails from Kashmir, India. It’s known for its rich and aromatic gravy, made with a combination of spices like cardamom, cinnamon, cloves, and Kashmiri red chili, giving it a unique, vibrant color and warm, deep flavor. The lamb is simmered to tenderness in this spiced sauce, often enriched with yogurt or cream for smoothness.
Here’s a simple recipe to make Indian Lamb Rogan Josh:
Ingredients:
- Lamb (bone-in or boneless): 1 kg (cut into cubes)
- Onions: 2 large, finely chopped
- Tomatoes: 2 large, chopped
- Yogurt: 1/2 cup (whisked)
- Ginger-garlic paste: 2 tablespoons
- Kashmiri red chili powder: 1 tablespoon (for color and mild heat)
- Ground coriander: 1 teaspoon
- Ground cumin: 1 teaspoon
- Ground turmeric: 1/2 teaspoon
- Ground cinnamon: 1 stick (or 1 teaspoon ground)
- Ground cloves: 2-3
- Cardamom pods: 3-4
- Bay leaves: 2
- Salt: to taste
- Oil or ghee: 3 tablespoons
- Water or stock: 2 cups
- Fresh coriander (cilantro): for garnish
- Optional: 1 teaspoon garam masala
Instructions:
- Marinate the lamb: In a bowl, mix the lamb with a little bit of salt and yogurt. Let it marinate for at least 30 minutes (longer for deeper flavor).
- Sauté the whole spices: Heat oil or ghee in a large pot or pressure cooker over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Stir them for about 30 seconds to release their aroma.
- Cook the onions and ginger-garlic paste: Add the chopped onions to the pot and sauté until golden brown. Add the ginger-garlic paste and sauté for another 2 minutes until fragrant.
- Add tomatoes and spices: Stir in the chopped tomatoes, red chili powder, ground coriander, cumin, turmeric, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture (about 5 minutes).
- Brown the lamb: Add the marinated lamb to the pot and sear the pieces until browned on all sides.
- Simmer the curry: Add the water or stock, bay leaves, and any optional garam masala. Bring it to a boil, then reduce the heat to low, and cover. Simmer for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened. If using a pressure cooker, cook for about 20 minutes on medium heat after it reaches pressure.
- Final touches: Check for seasoning, adding salt if needed. Garnish with fresh coriander.
Serving:
Serve your Lamb Rogan Josh with steamed basmati rice or naan bread to soak up all the flavorful sauce.
Enjoy the rich, tender lamb with a comforting and vibrant sauce!
