4.9 from 144 votes
Lamb Rogan Josh
Lamb Rogan Josh is a hearty curry made by searing lamb shoulder chunks with red onions and then slow-cooking them in a yogurt-based spice paste featuring cinnamon, cloves, saffron, ginger, paprika, and fennel. The slow oven cooking tenderizes the lamb and develops rich, layered flavors. The dish can be enriched further by adding fingerling potatoes partway through cooking. Its deep, spiced aroma and tender meat make it a satisfying main course typically enjoyed alongside rice or flatbreads.
Prep Time
2 hrs 30 mins
Total Time
2 hrs 30 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum