Rogan Josh Recipe (Indian Lamb Curry)

5 from 6 ratings

Rogan Josh Recipe (Indian Lamb Curry)

Rogan Josh is a rich and savory Indian curry from the Kashmir region made with lamb or goat and vibrant Kashmiri chilies, perfect for spicy food lovers.

Prep Time20

Cook Time2

Course: Main Course

Cuisine: Indian

Keyword: curry, lamb

Servings:

Calories: 408kcal

Author: Mike Hultquist

Ingredients

FOR THE CURRY PASTE

4 tablespoons vegetable oil divided (or use ghee)
3 whole cloves
1 large cinnamon stick
6 cardamom pods husks removed and crushed - use all green, or a mix of black and green
1 blade of mace or use nutmeg
1 large onion chopped
1 large red bell pepper chopped
1 2- inch knob ginger peeled and chopped
5 garlic cloves chopped
3 tablespoons tomato paste

FOR THE LAMB CURRY (ROGAN JOSH)

1.5 pounds lamb shoulder cubed
1 tablespoon Kashmiri chili powder or use paprika
1 teaspoons ground coriander
1 teaspoon ground fennel
1 teaspoon ground turmeric
1.5 cups chicken stock or use water
2 tablespoons ground almonds or use cashews
1/2 cup yogurt full-fat preferred
Salt to taste
1 tablespoon garam masala
For serving. Steamed rice, roti bread, fresh chopped parsley.

Instructions

Heat half of the oil in a large pot or Dutch oven to medium heat. Add the cloves, cinnamon stick, cardamom and mace. Cook for 1 minute, stirring, or until fragrant.
Add the onion and bell pepper. Cook for 10 minutes, or until the onion is nicely browned and softened.
Add the ginger, garlic, and tomato paste. Cook for 1 minute, stirring a bit, until the garlic blooms. Add ¼ cup water or stock to the pot to deglaze, then scrape the brown bits from the bottom. Let the liquid reduce until almost gone.
Transfer the mixture to a food processor or blender and blend until smooth. Set aside.
Heat the remaining oil (or ghee) in the same pot to medium-high heat. Season the lamb with salt and pepper. Add the lamb in batches and brown each side, 2-3 minutes per side.
Stir in the chili powder, ground coriander, ground fennel, ground turmeric, and salt to taste. Cook, stirring for 1 minute to bloom the spices.
Return the curried onion-chili mixture to the pot and add chicken stock.
Bring to a boil, then reduce heat, cover and simmer for 1.5 hours, or until the lamb is fork tender. It could take longer, depending on the meat. Add a bit of water or stock to the pot if needed.
Gently stir in the ground almonds, yogurt, and garam masala. Simmer, uncovered, for 10 minutes. The sauce should thicken up a bit. Shred the meat, if desired, and discard any bones.
Serve and enjoy.

Notes

Nutritional information estimated without rice.

Nutrition