Lamb Rogan Josh
This Lamb Rogan Josh recipe is a fiery, flavorful curry that’s perfect for spice lovers. Tender lamb simmered in a rich, aromatic sauce made with tomatoes, yogurt, and a blend of Indian spices. Serve it with rice or naan for a satisfying meal!
Print
Pin
Save
Servings: 4
Calories: 480kcal
Ingredients
For the Lamb Marinade:
- 2 lbs 900g bone-in lamb, cut into bite-sized pieces
- ½ cup plain yogurt
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri red chili powder
- 1 tsp salt
For the Curry:
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tbsp ginger minced
- 1 tsp ground cardamom
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kashmiri red chili powder
- 1 can 14 oz crushed tomatoes
- 1 cup plain yogurt
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Marinate the Lamb: In a bowl, combine lamb with yogurt, garlic, ginger, turmeric, cumin, coriander, Kashmiri red chili powder, and salt. Mix well, cover, and marinate for 1 hour (or overnight).
- Brown the Lamb: Heat oil in a large pot. Sear the lamb in batches until browned. Set aside.
- Cook Aromatics: In the same pot, sauté onions until golden. Add garlic, ginger, and spices. Cook for 1-2 minutes.
- Simmer the Sauce: Stir in crushed tomatoes and cook for 5-7 minutes. Add lamb and yogurt. Bring to a simmer.
- Slow Cook: Cover and simmer on low for 1.5-2 hours, until lamb is tender.
- Garnish and Serve: Stir in cilantro and serve with rice or naan.
Notes
- Spice Level: Adjust the Kashmiri red chili powder to suit your taste.
- Make Ahead: The curry tastes even better the next day as the flavors develop.
- Freezing: Freeze in an airtight container for up to 3 months.
Nutrition
Calories: 480kcal | Carbohydrates: 14g | Protein: 40g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 650mg | Potassium: 750mg | Fiber: 3g | Sugar: 6g