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–+ servings

Lamb Rogan Josh

Deep crimson and glistening, this slow-braise releases an aroma of Kashmiri dried chilies, warm whole spices, and caramelized meat.
Print Recipe
Prep Time: 2 hours
Total Time: 2 hours
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 700 g bone-in lamb cut into large pieces
  • 3 tbsp ghee
  • 1 large onion thinly sliced
  • 1 tbsp ginger-garlic paste
  • 2 tbsp Kashmiri red chili powder (mild and vibrant)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 4 green cardamom
  • 2 black cardamom
  • 3 cloves
  • 1 bay leaf
  • 1/2 tsp fennel powder
  • 1/2 cup full-fat yogurt
  • Salt

Instructions

  • Heat ghee; brown lamb on all sides, 10 minutes. Remove.
  • In same fat, cook onion until deep brown, 15 minutes.
  • Add ginger-garlic paste; cook 3 minutes.
  • Add all whole and ground spices; cook 2 minutes.
  • Add yogurt tablespoon by tablespoon, stirring constantly.
  • Return lamb and add 1 cup water.
  • Cover and braise 1.5 hours until lamb is very tender.
  • Reduce sauce to coating consistency.

Nutrition

Serving: 1serving | Calories: 420kcal | Protein: 38g | Fat: 28g | Fiber: 1g
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