Print Recipe
Pin Recipe
[btn-google-source]
Servings: 6
Calories: 284kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 3-inch cinnamon stick
- 6 whole cloves
- 1 teaspoon cardamom powder
- 1 bay leaf
- 1 cup yellow onion finely chopped
- 5 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 3 pounds boneless lamb shoulder cut into 1-inch cubes
- 1½ teaspoons salt
- 4 teaspoons garam masala
- 4 teaspoons paprika
- 1 tablespoon curry powder
- ¼ cup tomato paste
- 1½ cups chicken stock
- ½ cup plain full-fat yogurt
- ¼ cup fresh cilantro chopped (optional, for garnish)
Instructions
- In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the cinnamon stick, cloves, bay leaf, and cardamom. Cook for about a minute, stirring constantly, until fragrant.2 tablespoons unsalted butter, 1 3-inch cinnamon stick, 6 whole cloves, 1 teaspoon cardamom powder, 1 bay leaf
- Add the chopped onion and cook for about 5 minutes, until soft and translucent. Stir in the garlic and ginger, and cook for another minute.1 cup yellow onion, 5 garlic cloves, 1 tablespoon fresh ginger
- Add the lamb pieces and season with salt. Cook for 6–8 minutes, stirring occasionally, until the meat is browned on all sides.3 pounds boneless lamb shoulder, 1½ teaspoons salt
- Stir in the garam masala, paprika, and curry powder, coating the lamb evenly. Add the tomato paste and cook for 2–3 minutes, stirring, until it deepens in color and becomes fragrant.4 teaspoons garam masala, 4 teaspoons paprika, 1 tablespoon curry powder, ¼ cup tomato paste
- Pour in the chicken stock and bring to a boil. Reduce the heat to low, cover, and let it simmer gently for about 1 hour 45 minutes, or until the lamb is tender.1½ cups chicken stock
- In a small bowl, whisk the yogurt with about ¼ cup of the hot cooking liquid to temper it. Slowly stir the yogurt mixture back into the pot.½ cup plain full-fat yogurt
- Cover and simmer for another 15–20 minutes, until the sauce is rich and the lamb is very tender.
- Remove the cinnamon stick and bay leaf. Taste and adjust seasoning if needed.
- Serve hot with basmati or pilau rice, naan, and raita. Garnish with fresh cilantro if desired.¼ cup fresh cilantro
Notes
Here are a few things I've learned from making this Lamb Rogan Josh that'll help yours turn out perfect every time.
Try bone-in lamb if you can find it: Boneless lamb shoulder works great here, but if you can get bone-in pieces, the bones add extra flavor and richness to the sauce during the long simmer.
Brown the lamb in batches if needed: If your pot feels crowded, brown the lamb in two batches instead of one. Crowding causes the meat to steam rather than sear, and you'll lose that deeper, richer flavor.
Cook the tomato paste until it darkens: Give the tomato paste a full 2 to 3 minutes in the pot before adding liquid. When it shifts from bright red to a deeper brick color, you know it's ready and the raw edge is cooked out.
Don't skip tempering the yogurt: Whisking the yogurt with a ladleful of hot cooking liquid before adding it to the pot keeps it from splitting and curdling, which gives you that smooth, silky finish in the sauce.
Make it ahead for best flavor: Lamb Rogan Josh is genuinely better the next day once the spices have fully bloomed into the sauce overnight. Make it the day before or even up to 4 days in advance and just keep it refrigerated until serving, so the flavors can meld better.
Freeze and reheat properly: If freezing, freeze individual portions flat in freezer bags or sealed containers for up to 3 months, and thaw them overnight before reheating. Add a splash of liquid and stir as you gently reheat on the stove or in the microwave, if needed.
Nutrition
Calories: 284kcal | Carbohydrates: 10g | Protein: 32g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 799mg | Potassium: 716mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 4mg
Tried this recipe?Let us know how it was!