Lamb Rogan Josh
User Reviews
4.9
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Prep Time
2 hrs 30 mins
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Total Time
2 hrs 30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Indian
Lamb Rogan Josh
Description
Lamb Rogan Josh begins with sautéing lamb shoulder pieces and sliced red onions in oil until the lamb is seared and browned. A spice paste is prepared separately by blending plain whole milk yogurt with ground cinnamon, cloves, saffron strands, ginger, sweet paprika, fennel, and sea salt. After combining the seared lamb with the spice paste thinned with water, the mixture is baked covered in a Dutch oven at 350°F for one and a half hours. This slow-cooking process helps the lamb tenderize and absorb the aromatic spices. Optionally, fingerling potatoes can be added after 45 minutes to cook alongside the meat, providing a complementary texture and flavor. The curry's thickness can be adjusted by adding a small amount of water or extending cooking time as needed.
This richly flavored lamb curry pairs well with mild side dishes such as steamed rice or simple breads, balancing the intensity of the spices. It is also suggested to accompany the dish with a fine Pinot Noir wine, enhancing the dining experience.
Ingredients
- 4 tbsp sunflower oil or any other vegetable oil
- 2 cups red onions thinly sliced
- 2 pounds lamb shoulder meat cut in 2 inch chunks
SPICE PASTE
- 1 cup plain whole milk yogurt
- 1/2 tsp ground cinnamon
- ¼ tsp cloves ground
- ¼ tsp saffron strands
- 1 tsp ground ginger
- 1 tbsp paprika ground, sweet
- 1 tsp fennel ground
- 1 ½ tsp salt sea salt
Instructions
- Pre-heat oven at 350 F/ 176°C .
- Heat a 3 qt Dutch oven sauce pan over medium heat.
- When the sauce pan is hot, add oil, onions and lamb. Mix well and sauté for 15-20 minutes or until the lamb has seared on all sides.
- Meanwhile, in a medium size bowl, add and mix all the spice ingredients and make a paste. Add 2 cups water to this spice paste and mix well; make sure there are no lumps.
- When the lamb has seared, add this mixture to the lamb, mix and cover the sauce pan with a lid. Carefully place the sauce pan in the oven and cook for 1 ½ hours.
- Remove from oven, mix and adjust salt. If the curry is too thick, then feel free to add ¼ cup water, and if the curry is runny then cook it for additional 30 minutes in the oven.
- Additionally, you can add 4-5 fingerling potatoes to the lamb after 45 minutes in the oven. The potatoes will cook along with the lamb and make for an amazing side-dish.
- Serve this rich dish with a fine Pinot Noir wine.
Notes
User Reviews
Overall Rating
4.9
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