Indian · Dinner
Rogan Josh
Bone-in lamb shoulder braised low and slow in a Kashmiri-style sauce built on yogurt, fried onion, and a fennel-cumin-cardamom base bloomed in ghee, colored with Kashmiri chili and saffron. Served with steamed basmati rice, the gravy turns deep red-brown, thick, and glossy with rendered fat.
$6
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
654Calories
41.8gProtein
40.4gFat
31.5gCarbs
5.4gSugar
2.5gFiber
976mgSodium
180mgChol
18.9gSat Fat
720mgPotassium
165mgCalcium
4.2mgIron
2.4mcgVitamin B12
5mgVitamin C
Goes well with
Indian Beer (Kingfisher or similar lager)
local
Masala Chai
international
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut lamb shoulder into 2-inch chunks, pat dry, and whisk yogurt until smooth. Mince garlic and ginger, and set aside.
2
Heat
Melt ghee in a heavy-bottomed pot over medium heat and fry onion for 6–8 minutes, stirring often, until deep golden brown.
3
Heat
Add garlic, ginger, cardamom, bay leaf, cinnamon, and cloves; cook over medium heat 1 minute until fragrant and raw smell fades.
4
Heat
Sear lamb chunks over medium-high heat 5–6 minutes, turning occasionally, until browned on edges. Stir in chili powder and turmeric 30 seconds until oil turns red. Add yogurt one spoonful at a time, stirring 2–3 minutes until incorporated. Pour in water and salt, cover, and simmer over low heat 75–85 minutes, stirring occasionally, until fork-tender and gravy is thick and deep red-brown. Stir in saffron and simmer uncovered 3–4 minutes until gravy coats back of spoon.
5
Plate
Spoon lamb and gravy over basmati rice and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in lamb shoulder
- 2/3 cup160g plain yogurt, whisked
- 4 tbsp60g ghee
- 1/2 cup70g onion
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp fennel-seed
- 1 tsp1 tsp cumin-ground
- 44 green cardamom pods
- 22 bay leaf
- 22 small piece cinnamon-ground
- 44 cloves
- 2 tbsp14g chili-powder
- 1/2 tsp1/2 tsp turmeric-ground
- 2/3 cup160ml water
- 1/2 tsp1/2 tsp saffron
- 1 tsp1 tsp salt
- 1 cup180g basmati-rice-cooked, to serve
