5 from 6 votes
Rogan Josh
The intense flavor from Rogan Josh’s array of spices creates a deeply craveable dish you’ll want to cook (and eat) again and again!
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings:
4
servings
Calories:
328 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 3 tablespoons vegetable oil or ghee
- 1 1/2 pounds lamb shoulder cut into 1-inch cubes, boneless; or lamb leg
- 1 onion finely chopped, large
- 4 cloves garlic minced
- 1 1/2 tablespoons ginger grated, fresh
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 1/2 teaspoons Turmeric ground
- 1 1/2 tablespoons paprika
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 tablespoon tomato paste
- 2/3 cup PLAIN yogurt
- 2 bay leaf
- 5 cardamom pods whole, green
- 4 clove whole
- 1 cinnamon stick about 2 inches long
- 1 teaspoon salt adjust to taste
- 1 1/2 cups water or low-sodium beef or lamb stock
- cilantro chopped, for garnish (optional, fresh
Instructions
- Heat the oil or ghee in a large heavy-bottomed pot over medium-high heat. Add the lamb pieces and brown them on all sides, about 5 minutes. Remove lamb from the pot and set aside.
- In the same pot, add chopped onions. Cook, stirring occasionally, until golden brown, about 7 minutes. Add minced garlic and grated ginger; cook for 1 minute, stirring constantly. Add ground cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper. Stir and cook for 1 minute until fragrant. Stir in tomato paste and cook another minute.
- Place the browned lamb back into the pot. Mix to ensure the lamb is evenly coated with spices. Gradually add the yogurt, one tablespoon at a time, stirring thoroughly after each addition to avoid curdling.
- Add bay leaves, cardamom, cloves, cinnamon, and salt. Pour in water or stock. Bring to a boil, then reduce heat, cover, and simmer for 1 1/2 to 2 hours until the lamb is tender. Stir occasionally and add water if curry gets too dry.
- Once the lamb is tender, taste and adjust seasoning if necessary. Remove the bay leaves, cardamom pods, cloves, and cinnamon stick. Garnish with chopped cilantro if desired, and serve warm.
Cup of Yum
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
13g
(4%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
103mg
(34%)
Sodium
838mg
(35%)
Potassium
635mg
(14%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1524IU
(30%)
Vitamin C
6mg
(7%)
Calcium
127mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 103mg | 34% |
| Sodium | 838mg | 35% |
| Potassium | 635mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1524IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 127mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.