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Ingredients
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Lamb & Marinade
Spice Paste
Aromatic Base
Liquids & Finishing
Method
Lamb & Marinade
- 1
Trim and marinate
Trim excess large pieces of fat from the lamb and pat pieces dry. In a large bowl combine yogurt, ginger paste, garlic paste and 1 tsp kosher salt. Add the lamb pieces and rub the marinade into the meat. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.
Spice Paste
- 2
Combine dry spices
In a small bowl mix Kashmiri red chilli powder, ground coriander, ground cumin, ground fennel (if using), turmeric and 1 tsp garam masala. Stir to combine into a uniform powder. When the lamb is marinated, stir this spice mix into the yogurt-lamb so the spices coat the meat evenly. If the marinade is very thick, let it sit 15–30 minutes to adhere.
Aromatic Base
- 3
Prepare whole spices and onions
Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the oil and butter until shimmering. Add cardamom pods, cloves, peppercorns and bay leaves. Toast for 30–45 seconds until fragrant, careful not to burn. Add the sliced onion and cook, stirring frequently, until deep golden brown and slightly caramelized — about 12–18 minutes. If onions brown too quickly, lower heat. The deep color is important to Roganjosh’s flavor.
- 4
Cooking the Lamb
- 5
Brown the marinated lamb
Increase heat to medium-high. Remove lamb from the marinade, letting excess drip back into the bowl (reserve marinade). Add lamb pieces to the pot in a single layer, working in batches if necessary to avoid overcrowding. Brown on all sides for 5–7 minutes per batch. Transfer browned pieces to a plate and repeat until all lamb is browned.
- 6
Deglaze and build the sauce
Return the pot to medium heat. If using, add the reserved marinade and 1 tsp tomato paste to the pot; stir, scraping brown bits from the bottom. Add the spice-coated yogurt (remaining marinade/spice) and stir to combine with the onion and toasted spices. Cook for 2–3 minutes, stirring, to remove raw yogurt taste.
- 7
Simmer gently
Return the browned lamb to the pot and add 400 ml hot water or stock so the liquid comes about halfway up the lamb pieces. Bring to a gentle simmer, reduce heat to low, cover partially with a lid, and simmer gently for 1 to 1.25 hours (60–75 minutes), stirring occasionally, until lamb is tender and sauce has thickened. If sauce reduces too quickly, add a splash more hot water. For tougher cuts or larger pieces, simmer up to 90 minutes.
Finishing
- 8
Adjust seasoning and finish
Once the lamb is tender, stir in the remaining 1 tsp garam masala, chopped cilantro and mint, and 1 tsp lemon juice. Taste and add salt as needed (about 1.5 tsp total from recipe—adjust to preference). If you reserved and pureed onions, stir them in now for a silkier sauce and simmer 5 more minutes to meld flavors.
- 9
Rest and serve
Turn off the heat and let the Roganjosh rest for 10 minutes before serving to allow flavors to settle. Serve hot over basmati rice or with gluten-free flatbread. Garnish with a few fresh cilantro leaves and a drizzle of ghee if desired.