Rogan Josh Recipe (Indian Lamb Curry)
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Servings
4
-
Calories
408 kcal
-
Course
Main Course
-
Cuisine
Indian
Rogan Josh Recipe (Indian Lamb Curry)
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Rogan Josh is a rich and savory Indian curry from the Kashmir region made with lamb or goat and vibrant Kashmiri chilies, perfect for spicy food lovers.
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Ingredients
FOR THE CURRY PASTE
- 4 tablespoons vegetable oil divided (or use ghee)
- 3 clove whole
- 1 cinnamon stick large
- 6 cardamom pods husks removed and crushed - use all green, or a mix of black and green
- 1 mace or use nutmeg, blade
- 1 onion chopped, large
- 1 red bell pepper chopped, large
- 1 2- inch ginger peeled and chopped, knob
- 5 garlic chopped, cloves
- 3 tablespoons tomato paste
FOR THE LAMB CURRY (ROGAN JOSH)
- 1.5 pounds lamb shoulder cubed
- 1 tablespoon kashmiri chili powder or use paprika
- 1 teaspoons ground coriander
- 1 teaspoon fennel ground
- 1 teaspoon Turmeric ground
- 1.5 cups chicken stock or use water
- 2 tablespoons ground almonds or use cashews
- 1/2 cup yogurt full-fat preferred
- salt to taste
- 1 tablespoon garam masala
- rice steamed rice, fresh chopped parsley, for serving
- roti bread
- parsley
Instructions
- Heat half of the oil in a large pot or Dutch oven to medium heat. Add the cloves, cinnamon stick, cardamom and mace. Cook for 1 minute, stirring, or until fragrant.
- Add the onion and bell pepper. Cook for 10 minutes, or until the onion is nicely browned and softened.
- Add the ginger, garlic, and tomato paste. Cook for 1 minute, stirring a bit, until the garlic blooms. Add ¼ cup water or stock to the pot to deglaze, then scrape the brown bits from the bottom. Let the liquid reduce until almost gone.
- Transfer the mixture to a food processor or blender and blend until smooth. Set aside.
- Heat the remaining oil (or ghee) in the same pot to medium-high heat. Season the lamb with salt and pepper. Add the lamb in batches and brown each side, 2-3 minutes per side.
- Stir in the chili powder, ground coriander, ground fennel, ground turmeric, and salt to taste. Cook, stirring for 1 minute to bloom the spices.
- Return the curried onion-chili mixture to the pot and add chicken stock.
- Bring to a boil, then reduce heat, cover and simmer for 1.5 hours, or until the lamb is fork tender. It could take longer, depending on the meat. Add a bit of water or stock to the pot if needed.
- Gently stir in the ground almonds, yogurt, and garam masala. Simmer, uncovered, for 10 minutes. The sauce should thicken up a bit. Shred the meat, if desired, and discard any bones.
- Serve and enjoy.
Notes
- Nutritional information estimated without rice.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
19g
(6%)
Protein
28g
(56%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
11g
(55%)
Cholesterol
75mg
(25%)
Sodium
351mg
(15%)
Potassium
827mg
(18%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
1748IU
(35%)
Vitamin C
45mg
(50%)
Calcium
121mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 75mg | 25% |
| Sodium | 351mg | 15% |
| Potassium | 827mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1748IU | 35% |
| Vitamin C | 45mg | 50% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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