Lamb Rogan Josh
A deeply aromatic Kashmiri-style Lamb Rogan Josh — slow-braised tender lamb in a rich, velvety sauce of whole spices, Kashmiri chili, and caramelized onions — a quintessential indian food experience at around 420 calories per serving.
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25m
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Ingredients
- 2 lbs (900g) bone-in lamb shoulder, cut into 2-inch pieces
- 1 cup plain whole-milk yogurt, whisked smooth
- 3 tablespoons Kashmiri red chili powder (or 2 tablespoons sweet paprika + 1 teaspoon cayenne)
- 3 tablespoons neutral oil or ghee
- 2 medium yellow onions, thinly sliced
- 6 cloves garlic, finely grated
- 1 tablespoon fresh ginger, finely grated
- 2 teaspoons ground coriander
- 1 teaspoon ground fennel seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- 1/2 cup water
- 2 tablespoons fresh cilantro, roughly chopped, for garnish
Instructions
- 1
Marinate the Lamb
In a large bowl, combine the lamb pieces with whisked yogurt, 1 tablespoon Kashmiri chili powder, and 1/2 teaspoon salt. Mix well to coat every piece evenly. Cover and marinate in the refrigerator for at least 1 hour, or ideally overnight, to tenderize the meat and infuse flavor.
- 2
Bloom Whole Spices
Heat ghee or oil in a heavy-bottomed Dutch oven or deep pot over medium heat. Add the cinnamon stick, crushed cardamom pods, and bay leaves. Fry for 45–60 seconds, stirring, until the spices sizzle and become intensely fragrant. This step is critical for building the base flavor of this classic indian food dish.
- 3
Caramelize the Onions
Add the sliced onions to the pot and cook over medium heat, stirring frequently, for 18–22 minutes until they turn a deep golden-brown color. Do not rush this step — properly caramelized onions are the foundation of a rich Rogan Josh gravy. If they start sticking, splash in a tablespoon of water and scrape up the fond.
- 4
Add Aromatics and Ground Spices
Push the onions to the side and add garlic and ginger paste to the center of the pot. Fry for 2 minutes, stirring constantly, until the raw smell disappears and the paste turns lightly golden. Add the remaining 2 tablespoons of Kashmiri chili powder, ground coriander, fennel, cumin, cardamom, and cloves. Stir everything together and cook the spice paste for 2–3 minutes over medium-low heat, adding a splash of water if it sticks, until the oil begins to separate from the masala.
- 5
Sear and Incorporate the Lamb
Increase heat to medium-high. Add the marinated lamb pieces directly from the marinade (reserve any excess marinade). Sear the lamb for 4–5 minutes, turning occasionally, until the pieces are no longer pink on the outside and are well coated in the spiced masala. Scrape any browned bits from the bottom of the pot.
- 6
Add Reserved Marinade and Water
Pour in the reserved yogurt marinade and 1/2 cup water. Stir to combine and bring the mixture to a gentle boil. The yogurt will loosen the sauce and add a subtle tang. Season with additional salt to taste.
- 7
Slow Braise the Curry
Reduce heat to the lowest setting, cover the pot tightly with a lid, and let the lamb braise slowly for 60–75 minutes, stirring every 20 minutes. The lamb should become fall-off-the-bone tender and the gravy should thicken to a deep red, coating-spoon consistency. If the gravy reduces too quickly, add a few tablespoons of water. If it's too thin near the end, cook uncovered for the final 10 minutes.
- 8
Check Seasoning and Rest
Once the lamb is fully tender and the oil has visibly separated to the top (a sign of a properly cooked curry), taste and adjust salt. Remove the cinnamon stick and bay leaves. Turn off the heat and let the Rogan Josh rest, covered, for 10 minutes — this allows the flavors to settle and deepen.
- 9
Garnish and Serve
Transfer to a warm serving dish and garnish generously with fresh chopped cilantro. Serve hot alongside basmati rice, warm naan, or roti with sliced raw onion and a wedge of lemon on the side for a complete authentic indian food experience.
Chef's Tips
Kashmiri chili powder is key — it gives the curry its iconic deep red color without being overly hot. If unavailable, sweet paprika with a little cayenne is the best substitute. Bone-in lamb shoulder is strongly preferred over boneless as the bones enrich the sauce dramatically during slow braising. For best results, marinate the lamb overnight. The oil separating to the surface at the end of cooking ('bhunna') is the hallmark of a perfectly cooked north Indian curry — do not drain it off, as it carries all the fat-soluble flavors.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this lamb rogan josh
How long does it take to make Lamb Rogan Josh?
The listed total time is 1 hour 55 minutes. Prep time is 25 minutes and cooking time is 1 hour 30 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Lamb Rogan Josh recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Lamb Rogan Josh recipe?
The listed difficulty level is hard.