Lamb Rogan Josh
intro
Aromatic slow-cooked Kashmiri lamb curry with layered warm spices, fall-apart tender meat, and vibrant deep-red gravy, served with basmati rice or naan.
Ingredients
Steps
Toast whole spices
Place a heavy-bottomed Dutch oven over medium-low heat (setting 3 on a 1-9 stovetop dial). Add the 5cm cinnamon stick, 4 crushed green cardamom pods, and 3 whole cloves, toasting for 45 seconds until richly fragrant, taking care not to burn the spices. Add 2 tablespoons of ghee to the pot, allowing it to melt fully over 30 seconds.
Sear the lamb
Turn stovetop heat up to medium-high (setting 7 on a 1-9 dial). Pat the 800g of 4cm cubed lamb shoulder completely dry with paper towels, then toss with ½ teaspoon of salt. Add lamb to the pot in 2 equal batches to avoid overcrowding, searing for 2-3 minutes per side until a deep golden-brown crust forms on all edges. Transfer seared lamb to a clean plate and set aside.
Cook aromatic base
Reduce heat to medium (setting 5 on a 1-9 dial). Add the remaining 1 tablespoon of ghee to the pot, then add the 300g of finely diced yellow onion. Sauté for 8 minutes until soft and pale golden, then stir in 18g minced garlic and 20g grated ginger, cooking for 60 seconds until fragrant. Add the ground coriander, ground cumin, ground fennel, turmeric, and Kashmiri red chili powder, toasting the ground spices for 30 seconds to release their essential oils.
Build curry gravy
Lower heat to medium-low (setting 3 on a 1-9 dial). Slowly stir in the 120ml of whisked full-fat yogurt, adding 1 tablespoon at a time and stirring constantly for 2 minutes to prevent curdling, until fully combined with the spice base. Add the 160ml tomato passata and remaining 1 teaspoon of salt, stirring to mix evenly, then simmer for 5 minutes until the gravy thickens slightly and glistening oil separates from the masala edges.
Slow simmer lamb
Return the seared lamb and any collected resting juices from the plate back to the pot, stirring to coat every piece of lamb fully in the thick gravy. Pour in 250ml of warm water, stir once, then bring the mixture to a gentle rolling boil. Reduce heat to the lowest setting (setting 1 on a 1-9 dial), cover with a tight-fitting lid, and simmer for 60 minutes, stirring once every 15 minutes to prevent sticking, until the lamb is fork-tender and pulls apart easily.
Finish and garnish
Remove the pot lid, turn heat up to medium-low (setting 3 on a 1-9 dial), stir in the 1 teaspoon of garam masala, and simmer uncovered for 5 minutes to thicken the gravy to a nappe consistency (coats the back of a spoon). Taste and adjust salt if needed, then turn off the heat. Sprinkle 2 tablespoons of chopped fresh coriander over the top as garnish before serving.
Tips
2.Prevent yogurt curdling by adding it one tablespoon at a time while stirring constantly over low heat. Using room-temperature yogurt (instead of cold straight from the fridge) will further reduce the risk of the gravy splitting.
3.Kashmiri red chili powder gives the dish its signature bright red color and mild, fruity heat. If unavailable, substitute with 2 tablespoons of sweet paprika mixed with ¼ teaspoon of cayenne pepper—avoid using regular hot chili powder, as it will make the dish overly spicy and disrupt the balanced warm spice profile.
OMG this is the real deal! I’ve been chasing that restaurant-quality lamb rogan josh flavor for years after having it at a tiny local spot in Austin, and this recipe absolutely nails it. Cook time was right around 90 minutes like the recipe said, even with me pausing a million times to chase my toddler around the kitchen. My husband and both kids went back for seconds—even my picky 7-year-old who swears she hates all “brown food” lmao. I served it with fluffy basmati rice and a quick cucumber raita I whipped up, and it was a total game changer for our weekly family dinner rotation. 10/10 will absolutely be making a big batch for our next neighborhood potluck too!
Solid recipe, heads up that the medium difficulty rating is no joke though—don’t go into this thinking it’s a quick 30 minute weeknight throw-together meal, that 90 minute cook time is 100% accurate and you do NOT want to rush the lamb simmer step, that’s where all that deep, rich flavor comes from. I prepped a big batch on Sunday for my weekly meal prep, and it actually tasted even better on day 3 when all the spices had time to fully meld together. My only little hack was adding a handful of crispy fried onions on top for a little extra crunch, chef’s kiss. Will absolutely make again, I just recommend saving it for a lazy weekend when you have time to hang out by the stove instead of rushing between chores.
SO good, I made this last night for date night and my partner fully thought I ordered takeout from our favorite Indian spot down the street! I did accidentally grab regular chili powder instead of Kashmiri chili when I was pulling spices out of the cabinet, and totally panicked, but I added a little extra sweet paprika to mellow the sharp heat and get that signature deep red color, and it still turned out incredible. The only reason I’m not giving it a full 5 stars is I wish the recipe called out a little more clearly that toasting the whole spices first is make-or-break for the depth of flavor— I almost skipped that step because I was running behind, and I can’t imagine how flat it would have tasted if I did. Already sent the recipe link to my sister who is a total lamb fanatic, she’s going to lose her mind over it.