Rogan Josh (Lamb)
Servings:
5
Prep Time:
20 minutes
Cook Time:
90 minutes
Difficulty:
Medium
Ingredients
- 800g-1kg lamb/mutton, bone-in, medium pieces
- 3-4 tbsp mustard or neutral oil
- 2-3 black cardamom
- 4-5 green cardamom
- 1-2 bay leaves
- 4-6 cloves
- 1 inch cinnamon
- 1.5-2 cups thick yogurt, whisked
- 2-3 tbsp Kashmiri red chili powder
- 1 tsp turmeric
- 1-1.5 tsp fennel powder
- 1-1.5 tsp dry ginger powder
- 0.5-1 tsp garam masala
- Salt to taste
Instructions
- Pat meat dry and salt lightly
- Heat oil, brown lamb in batches on medium-high until well seared
- Remove and set aside
- In same oil, add whole spices and fry until aromatic
- Lower heat, add chili powder and turmeric, splash water so spices don't burn
- Cook 30-60 seconds then add seared lamb back
- Coat well in spices
- On low heat, add whisked yogurt gradually, stirring constantly to avoid splitting
- Cook until mixture comes to gentle boil and thickens
- Add fennel and dry ginger powder, salt, and enough hot water for curry consistency
- Cover and simmer gently 60-90 minutes until lamb is very tender and oil rises on top
- Finish with garam masala
- Rest 10 minutes and serve with basmati rice, naan, or phulka