Indian Lamb Curry (Rogan Josh)
Ready for the most tender, flavorful lamb curry of your life? This Rogan Josh recipe is a weekend project that’s totally worth it. We slow-simmer lamb shoulder in a rich, aromatic sauce until it melts in your mouth. It’s a taste of Kashmir, made right in your kitchen!
Ingredients
Instructions
Heat ghee in a large, heavy-based pot over medium heat. Add the whole spices (cinnamon, cardamom, cloves) and sizzle for 1 minute until fragrant.
Add the chopped onion and sauté for 7 minutes until soft and golden. Don’t rush this step! Stir in the garlic and ginger and cook for 1 more minute.
Turn the heat down and add all the powdered spices from “The Spice Blend.” Stir constantly for 30 seconds to toast them.
Immediately stir in the tomato passata and salt, followed by the chicken stock. Scrape any browned bits from the bottom of the pot.
Add the lamb cubes, stir to coat, and bring to a gentle simmer. Cover with a lid, reduce heat to low, and let it cook for 1 hour and 45 minutes, stirring occasionally.
Remove the lid and simmer for another 15 minutes to thicken the sauce. Turn the heat to its lowest setting and stir in the room-temperature yogurt and the final ½ tsp each of garam masala and fennel powder. Warm through gently for a few minutes, but do not boil.
Garnish with fresh coriander and ginger. Enjoy!
