Rogan Josh Recipe
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This traditional Kashmiri lamb curry is known for its deep red color, fragrant spices, and melt-in-your-mouth tender lamb. Made with aromatic whole spices, yogurt, and slow cooking, this dish brings bold flavors and comforting warmth to the table. It pairs perfectly with basmati rice, raita, and naan.
Ingredients
Instructions
Heat oil in a Dutch oven or heavy-bottomed pot.
Add bay leaf, cardamom, clove, cinnamon, and mace. Sauté until fragrant.
Add lamb pieces and sear on all sides until browned.
Add the garlic and ginger. Cook for 1–2 minutes until aromatic.
Stir in the turmeric, chili powder, coriander, and salt. Add a splash of water to prevent burning if needed.
Add tomato paste and cook for another 2–3 minutes to deepen the flavor.
Lower the heat and gradually stir in the whisked yogurt to avoid curdling.
Add lamb stock or hot water, cover with a lid, and simmer on low for 45–60 minutes until the lamb is tender and the sauce thickens.
Stir in garam masala and adjust seasoning. Let the curry rest for 5–10 minutes before serving.
Garnish with fresh cilantro and serve with basmati rice or naan.
Nutrition
- Serving Size
- 1 serving
- Calories
- 160 kcal
- Carbohydrate Content
- 5 g
- Protein Content
- 21 g
- Fat Content
- 6 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 64 mg
- Sodium Content
- 756 mg
- Fiber Content
- 1 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 3 g
