Lamb Rogan Josh Recipe
cardamom, tomatoes, cumin, chili powder
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Ingredients
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Spice Paste (Masala)
Main
Finishing & Seasoning
Method
Spice Paste (Masala)
- 1
Toast whole spices
Heat a small dry skillet over medium heat. Add the green cardamom pods, cloves, black peppercorns, coriander seeds, cumin seeds, and fennel seeds (if using). Toast, shaking the pan or stirring constantly, until aromatic and slightly darker, about 2–3 minutes. Remove from heat and let cool.
- 2
Grind and blend
Crack open the toasted cardamom pods and discard large husks if desired. In a spice grinder or mortar and pestle, grind the toasted spices to a coarse powder. Transfer to a blender. Add the dried Kashmiri chili flakes (or mild chili powder), paprika, turmeric, peeled garlic cloves, peeled fresh ginger, and yogurt. Blend to a smooth, thick paste, adding 1–2 tablespoons of water if necessary to loosen. Taste and adjust salt later when combining with lamb.
Main
- 3
Salt and sear lamb
Pat the lamb pieces dry with paper towels and sprinkle the 1.5 tablespoons kosher salt evenly over the meat. In a heavy-bottomed Dutch oven or wide saucepan, heat 3 tablespoons of the oil over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the lamb pieces on all sides until well-browned, about 4–6 minutes per batch. Transfer seared lamb to a plate and set aside.
- 4
Sauté aromatics
Reduce heat to medium. Add the remaining 1 tablespoon oil and 1 tablespoon butter to the pot. Add the sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 12–18 minutes. Be patient — this builds depth of flavor. If onions brown too quickly, reduce heat slightly.
- 5
- 6
Incorporate spice paste and tomatoes
Stir in the prepared spice-yogurt paste and cook for 3–4 minutes, stirring constantly so the yogurt doesn’t separate. Add the chopped tomatoes and tomato paste, mixing well. Cook the mixture until oil begins to separate from the masala and tomatoes break down, about 6–8 minutes.
- 7
Combine lamb and simmer
Return the seared lamb and any accumulated juices to the pot, stirring to coat with the masala. Pour in 1.5 cups water or stock to partially submerge the meat. Bring to a gentle simmer, then reduce heat to low, cover with a tight-fitting lid (or partially covered if you prefer thicker sauce), and cook until the lamb is tender and easily pierced with a fork, about 1.5 to 2 hours. Check every 25–30 minutes and stir gently; add a splash more water if the sauce becomes too dry.
Finishing & Seasoning
- 8
Adjust texture and finish
When the lamb is tender, remove the lid and increase heat to medium-low. If the sauce is too thin, simmer uncovered for 8–12 minutes to reduce to desired thickness. Stir in the garam masala, crushed fenugreek leaves, and 1/2 teaspoon chili powder. Taste and adjust salt as needed.
- 9
Brighten and rest
Stir in the chopped cilantro and lemon juice, then remove from heat. Let the rog an josh rest, covered, for 10 minutes to allow flavors to meld before serving.
- 10