Rogan Josh Recipe
If you're searching for the best and most authentic Rogan Josh recipe with an Indo twist, you've come to the right place! This easy and quick guide will show you how to make a delicious, homemade Rogan Josh that's bursting with flavor. Using simple ingredients and expert tips, you'll discover the secrets to creating a tasty and perfect dish every time. Whether you're a beginner or a seasoned cook, this recipe is designed to help you master the art of Indo-inspired Rogan Josh. Get ready to impress your family and friends with a mouthwatering meal that's both easy to prepare and truly unforgettable!
Ingredients
Instructions
Cook Time: 2 hours 40 minutes
Prep Time: 35 minutes
2 lbs lamb shoulder, cut into 2-inch cubes
1 cup plain Greek yogurt
1/4 cup ghee or clarified butter
2 large yellow onions, thinly sliced
6 garlic cloves, minced
2-inch piece fresh ginger, grated
1/4 cup tomato paste
1/2 cup water
2 tsp Kashmiri red chili powder
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
2 bay leaves
Salt, to taste
Fresh cilantro leaves, for garnish
Lemon wedges, for serving
In a large bowl, combine the lamb cubes with the Greek yogurt, 1 teaspoon salt, and half of the grated ginger and minced garlic. Mix thoroughly to coat the meat, cover, and refrigerate for at least 2 hours or overnight.
Heat the ghee in a heavy-bottomed pot over medium heat. Add the bay leaves and sliced onions. Cook, stirring frequently, until the onions are deep golden brown, about 15-20 minutes.
Add the remaining ginger and garlic to the onions. Sauté for 2 minutes until fragrant.
Stir in the Kashmiri red chili powder, ground coriander, ground cumin, turmeric, cinnamon, cardamom, and cloves. Cook the spices for 1-2 minutes, stirring constantly, until aromatic.
Add the tomato paste to the pot and cook for 2-3 minutes, stirring to combine with the spices and onions.
Increase the heat to medium-high. Add the marinated lamb pieces to the pot in batches, browning them on all sides. Do not overcrowd the pot; work in batches if necessary.
Once all the lamb is browned, return all the meat to the pot. Pour in the water and stir well, scraping up any browned bits from the bottom.
Reduce the heat to low, cover the pot, and let the curry simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Uncover the pot and stir in the garam masala. Taste and adjust salt as needed. Simmer uncovered for an additional 10 minutes if the sauce needs to thicken further.
Remove the bay leaves. Garnish the Rogan Josh with fresh cilantro leaves and serve hot with lemon wedges on the side.
Estimated Calories: 350, Servings: 4
In a large bowl, combine the lamb cubes with the Greek yogurt, 1 teaspoon salt, and half of the grated ginger and minced garlic. Mix thoroughly to coat the meat, cover, and refrigerate for at least 2 hours or overnight.
Heat the ghee in a heavy-bottomed pot over medium heat. Add the bay leaves and sliced onions. Cook, stirring frequently, until the onions are deep golden brown, about 15-20 minutes.
Add the remaining ginger and garlic to the onions. Sauté for 2 minutes until fragrant.
Stir in the Kashmiri red chili powder, ground coriander, ground cumin, turmeric, cinnamon, cardamom, and cloves. Cook the spices for 1-2 minutes, stirring constantly, until aromatic.
Add the tomato paste to the pot and cook for 2-3 minutes, stirring to combine with the spices and onions.
Increase the heat to medium-high. Add the marinated lamb pieces to the pot in batches, browning them on all sides. Do not overcrowd the pot; work in batches if necessary.
Once all the lamb is browned, return all the meat to the pot. Pour in the water and stir well, scraping up any browned bits from the bottom.
Reduce the heat to low, cover the pot, and let the curry simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Uncover the pot and stir in the garam masala. Taste and adjust salt as needed. Simmer uncovered for an additional 10 minutes if the sauce needs to thicken further.
Remove the bay leaves. Garnish the Rogan Josh with fresh cilantro leaves and serve hot with lemon wedges on the side.
