Lamb Rogan Josh

This fragrant lamb curry dish originates from Kashmir. Pieces of lamb are cooked in a gravy made pf onions, yogurt, garlic, ginger, and aromatic spices.

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Serves 4-6

  • 1½ -2 Ib (~1 kg) lamb
  • 3 tsp garlic paste
  • 3 tsp ginger paste
  • 2 medium onions, chopped
  • 3 tsp chili powder
  • 3 large black cardamoms
  • 5 green cardamoms
  • 1 cinnamon stick
  • 2 tsp ground coriander
  • 1 tsp fennel powder
  • ½ tsp turmeric powder
  • ½ cup whole yoghurt
  • salt to taste
  • 4 tbsp oil
  • 6 cups water

How to make Lamb Rogan Josh:

  1. Boil the lamb with the garlic, salt in 6 cups of water for about 20 mminutes. Remove from the heat. Remove the meat and set aside. Skim off the scum and strian and reserve the stock.
  2. Make a paste of chili powder by mixing it with a little wter. Whisk the yoghurt and set aside.
  3. Heat the oil in a heavy bottom pan. When oil is hot, add chopped onions and fry it until lightly browned (about 8 min).
  4. Add garlic cloves, ginger paste, black and green cardamoms, cinnamon stick and fry for 1 minute.
  5. Then add the coriander, fennel, and turmeric powder.
  6. Add the chili paste and 2 tbsp water and stir continuosly for 2 minutes.
  7. Finally, add the meat. Saute for about 5 minutes. Lower the heat and add the yoghurt, stir well and sautée for a few minuts.
  8. Add salt to taste, 4 glasses reserved stock. Cook until the meat is tender.
  9. Before serving remove the cinnamon sticks, bay leaves, large cardoamoms if intact. Serve hot with rice.

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