Easy Lamb Rogan Josh Recipe

If using a lamb shoulder, trim off any large chunks of fat, but leave some marbling, as this is essential for the meat to become juicy and tender during the long cook time. Finely chop the onions, mince the garlic, and grate the ginger.

In a heavy-bottomed pot or Dutch oven, melt the ghee or butter over medium-high heat. Once it’s shimmering and hot, gently place the lamb or mutton pieces in the pot. Sear the meat on all sides until a beautiful brown crust forms. Do this in batches if necessary to avoid overcrowding the pot. Once they're beautifully browned, remove the lamb from the pot and set it aside.

Now, reduce the heat to medium. In the same pot, add the finely chopped onions. Sauté for about 7 to 10 minutes, stirring frequently, until they become soft, golden brown, and slightly caramelized. Now, add the minced garlic and grated ginger, cooking for another minute until they are fragrant.

Now add the whole spices: cinnamon stick, bruised cardamom pods, whole cloves, and bay leaves to the pot. Let them sizzle for about 30 seconds while stirring gently. Then, add all of the ground spices: coriander, cumin, cayenne, paprika, turmeric, nutmeg, fennel, and garam masala. Toast them for about 30 to 60 seconds, stirring constantly, until they become aromatic. Be careful not to burn the spices.

Lower heat to medium-low. Stir in the tomato passata and salt and cook for 3 to 4 minutes to develop its flavor. Pour in the hot water or chicken stock, and stir to combine everything. Return the seared lamb to the pot. Then reduce the heat to its lowest setting. Cover the pot tightly with a lid and let it simmer gently for 1 hour 45 minutes to 2 hours. Check the pot occasionally, stir to prevent sticking, and ensure nothing is burning on the bottom. The lamb is ready when it is fall-apart tender and can be easily pulled apart with a fork.

In a separate bowl, whisk the plain yogurt until smooth. Slowly add the yogurt to the pot, stirring well to prevent it from curdling. Cook for an additional 5 minutes.

Once the lamb is cooked to perfection, turn off the heat. Stir in the freshly chopped cilantro and mint. Taste the gravy and adjust the seasoning with salt as needed. Allow the dish to rest for a few minutes before serving to let the flavors settle. Serve with basmati rice.