Lamb Rogan Josh

Experience the rich and aromatic flavors of Lamb Rogan Josh, a classic Indian curry recipe featuring tender cubes of marinated lamb simmered in a vibrant, spice-infused tomato and yogurt gravy. This dish combines traditional whole spices like cardamom, cloves, and cinnamon with warming ground spices such as cumin, coriander, and Kashmiri red chili powder, delivering layers of depth and complexity in every bite. Slowly cooked to perfection, the lamb becomes irresistibly tender and melts in your mouth. Perfectly paired with steamed basmati rice or pillowy naan, this hearty and comforting dish is ideal for a cozy dinner or a special occasion. Bursting with authentic, restaurant-quality flavors, Lamb Rogan Josh is both a treat for the taste buds and a feast for the senses.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1.5 pounds boneless lamb
• 1 cup plain yogurt
• 4 large garlic cloves
• 1 inch ginger
• 3 tablespoons vegetable oil
• 2 medium onions
• 1 cup tomato puree
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 teaspoon kashmiri red chili powder
• 1.5 teaspoons salt
• 1 cup water
• 2 bay leaves
• 4 cardamom pods
• 1 inch cinnamon stick
• 4 cloves
• 1 teaspoon black peppercorns
• 0.25 cup fresh cilantro

Directions

Step 1

Cut the lamb into 1-inch cubes and set aside.

Step 2

In a blender, combine the garlic and ginger with 1-2 tablespoons of water to make a smooth paste.

Step 3

In a large bowl, mix the garlic-ginger paste with the yogurt and add in the lamb pieces. Marinate for at least 30 minutes or overnight in the refrigerator for best results.

Step 4

In a heavy-bottomed pot, heat the vegetable oil over medium heat.

Step 5

Thinly slice the onions and add them to the pot. Fry until golden brown, stirring frequently.

Step 6

Add the bay leaves, cardamom pods, cinnamon stick, cloves, and black peppercorns. Stir and fry until aromatic, about 2 minutes.

Step 7

Reduce the heat to low and add the ground cumin, coriander, turmeric, paprika, kashmiri red chili powder, and salt. Stir well to coat the onions with the spices.

Step 8

Add the tomato puree and cook for about 5 minutes, stirring occasionally.

Step 9

Increase the heat back to medium and add the marinated lamb to the pot. Stir well to combine with the spice mixture.

Step 10

Cook the lamb for about 10 minutes, stirring occasionally until the lamb is browned and the spices are well incorporated.

Step 11

Add the water, bring to a boil, then reduce the heat to a simmer. Cover and cook for 60-75 minutes, or until the lamb is tender, stirring occasionally.

Step 12

Taste and adjust the seasoning if necessary.

Step 13

Garnish with fresh cilantro before serving.

Step 14

Serve hot with steamed basmati rice or naan.

Nutrition Facts

Serving size	(1762.2g)

Amount per serving	% Daily Value*
Calories	2824.3

Total Fat 204.3g	0%
Saturated Fat 75.6g	0%
Polyunsaturated Fat 25.3g
Cholesterol 674.7mg	0%
Sodium 4318.4mg	0%
Total Carbohydrate 91.2g	0%
Dietary Fiber 20.3g	0%
Total Sugars 44.2g
Protein 195.1g	0%

Vitamin D 117.6IU	0%
Calcium 922.5mg	0%
Iron 26.1mg	0%
Potassium 4790.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 26.2%

Carbs: 12.2%