Lamb Rogan Josh Recipe
Boneless tender chunks of lamb, delicately cooked in a traditional gravy.
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Ingredients
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Main Ingredients
Spices
Garnish
Method
Cooking the Lamb
- 1
Prepare the Lamb
Cut the boneless lamb shoulder into 1-inch cubes and set aside.
- 2
Marinate
In a bowl, combine the yogurt, Kashmiri red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Add the lamb cubes and mix well to coat. Cover and marinate for at least 1 hour or overnight in the refrigerator for best results.
Making the Gravy
- 3
- 4
Add Garlic and Ginger
Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- 5
Incorporate Tomato Puree
Add the tomato puree to the pot and cook for 5-7 minutes until the oil starts to separate from the mixture.
- 6
Add Marinated Lamb
Stir in the marinated lamb, ensuring it is well coated in the tomato and onion mixture. Cook for about 5 minutes.
Cook the Rogan Josh
- 7
Simmer
Pour in 1.5 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender. Stir occasionally.
- 8
Finish with Spices
Once the lamb is tender, add the garam masala and stir well. Let it cook for an additional 10 minutes on low heat.
