Lamb Rogan Josh

Name: Lamb Rogan Josh
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 2.5 lb lamb shoulder, trimmed and cut into generous 2-inch cubes; 1 cup plain whole milk yogurt, room temperature; 3 tbsp ghee or clarified butter; 2 large large yellow onions, sliced thin; 6 clove garlic cloves, finely minced; 2 inch fresh ginger, peeled and minced; 2 tsp Kashmiri red chili powder (for color and mild heat); 1 tsp ground turmeric; 1 tbsp ground coriander; 1 tsp ground cumin; 1 tsp garam masala blend; 4 green cardamom pods, lightly crushed; 2 inch cinnamon stick, broken in half; 4 whole cloves; 2 dried bay leaves; 1 cup hot water; kosher salt; 2 tbsp fresh cilantro leaves, roughly chopped

Lamb Rogan Josh — Kashmir's Crown Jewel Braised in Crimson Yogurt Sauce

This storied Kashmiri dish builds its signature deep red color and complex warmth through careful layering of whole and ground spices. The lamb becomes fork-tender while the yogurt transforms into a velvety sauce that clings to every piece of meat.

IndianDinnerComfort FoodBraisingLambFallWinter

Prep30 min

Cook2 hrs

Total2 hrs 30 min

Servings6

Difficultymedium

Nutrition

fat26g

carbs8g

protein28g

calories385

Ingredients

2½ lblamb shoulder, trimmed and cut into generous 2-inch cubes
1 cupplain whole milk yogurt, room temperature
3 tbspghee or clarified butter
2 largelarge yellow onions, sliced thin
6 clovegarlic cloves, finely minced
2 inchfresh ginger, peeled and minced
1 cuphot water
kosher salt
2 tbspfresh cilantro leaves, roughly chopped(optional)

spices

2 tspKashmiri red chili powder (for color and mild heat)
1 tspground turmeric
1 tbspground coriander
1 tspground cumin
1 tspgaram masala blend

whole spices

4 green cardamom pods, lightly crushed
2 inchcinnamon stick, broken in half
4 whole cloves
2 dried bay leaves

Instructions

Toss the lamb cubes with yogurt and 1 teaspoon of salt in a large bowl until every piece is coated. Let this marinate at room temperature — the acids will start tenderizing the meat while the yogurt provides the base for your eventual sauce.
⏱ 30 min
Melt the ghee in a heavy-bottomed Dutch oven or large pot over medium-high heat. You want it hot enough that a drop of water sizzles immediately, but not smoking.
Drop in the cardamom, cinnamon, cloves, and bay leaves. They should sizzle and release their fragrance within seconds — this blooming step unlocks their essential oils.
⏱ 1 min
Scatter in the onions and stir frequently. They'll go from raw to golden brown as their natural sugars caramelize — this deep browning creates the curry's rich base flavor.
⏱ 10 min
Stir in the minced garlic and ginger, cooking just until they smell aromatic and the raw bite mellows. Don't let them burn or they'll turn bitter.
⏱ 2 min
Sprinkle in all the ground spices — chili powder, turmeric, coriander, cumin, and garam masala. Stir constantly to prevent scorching as they bloom and darken slightly.
⏱ 1 min
Add the marinated lamb along with every drop of yogurt marinade and crank the heat to high. The mixture will look wet and messy at first — this is exactly right.
Keep stirring as the lamb browns on all surfaces and the yogurt reduces and thickens around the meat. The sauce will look almost dry when it's ready for the next step.
⏱ 10 min
Pour in the hot water and scrape up any browned bits from the bottom of the pot. Bring everything to a vigorous boil, then immediately drop the heat to low.
Cover tightly and let it bubble gently. The lamb is done when it shreds easily with a fork — resist lifting the lid too often or you'll lose precious steam.
⏱ 1 hr 30 min
Taste and adjust the salt level, remembering that the flavors will have concentrated during the long simmer. The sauce should coat the back of a spoon nicely.
Fish out the whole spices if you prefer, then scatter the cilantro over the top before serving alongside basmati rice or warm naan.