Lamb Rogan Josh
Lamb Rogan Josh is a warm and fragrant slow-cooked curry made with tender lamb simmered in aromatic spices, caramelized onions, ginger, and garlic. Rich, deeply flavorful, and beautifully balanced, this classic dish features a velvety red gravy infused with cumin, coriander, Kashmiri chili, and garam masala. Perfect for serving with basmati rice or naan, it’s a comforting and impressive meal for family dinners or special occasions.
Ingredients
- 800 g Lamb shoulder or leg Cut into 2-inch cubes
- 2 tbsp Vegetable oil For browning lamb and onions
- 2 large Onions Thinly sliced
- 4 cloves Garlic Minced
- 1 inch Ginger Grated
- 1 cup Yogurt Stirred to smooth
- 1 tsp Cumin seeds Toast lightly
- 1 tsp Coriander powder -
- 1 tsp Kashmiri chili powder For color and mild heat
- 1 tsp Garam masala Add towards the end
- 1 cup Water or stock Adjust for desired gravy consistency
- To taste - Salt -
Instructions
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Prepare the lamb:
Trim any excess fat from the lamb shoulder or leg and cut it into roughly 2-inch cubes. Pat the pieces dry to help them brown better during cooking.
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Heat the oil:
Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil and let it warm until it shimmers slightly.
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Brown the lamb:
Add the lamb cubes in batches to avoid overcrowding. Sear each piece until it develops a golden-brown crust on all sides. Remove the lamb and set it aside on a plate. This step locks in the juices and deepens the flavor.
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Cook the onions:
In the same pot, add the sliced onions. Cook on medium heat, stirring frequently, until they turn soft and golden brown. This caramelization adds sweetness and richness to the curry.
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Add garlic and ginger:
Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant, making sure they don’t burn.
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Toast the spices:
Add cumin seeds, coriander powder, and Kashmiri chili powder to the onions, garlic, and ginger. Stir for 30–60 seconds to release the aroma and flavor.
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Combine lamb and yogurt:
Return the browned lamb to the pot. Reduce the heat slightly and gradually stir in the yogurt, mixing well so the meat is coated evenly.
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Simmer the curry:
Pour in water or stock, season with salt, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 1.5–2 hours. Stir occasionally, ensuring the lamb cooks evenly and the sauce thickens into a rich, velvety consistency.
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Finish with garam masala:
About 10 minutes before serving, stir in garam masala for a final layer of fragrance. Taste and adjust salt or thickness if needed.
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Rest and serve:
Remove from heat and let the curry rest for 10 minutes so the flavors meld together. Serve hot with basmati rice or warm naan, and optionally garnish with fresh coriander.
Recipe Notes
Serving & Presentation
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Serve hot: Lamb Rogan Josh is best enjoyed straight from the pot while the gravy is warm and aromatic.
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Accompaniments: Pair with fluffy basmati rice or warm naan bread to soak up the rich, spiced sauce. You can also serve with a side of lightly sautéed vegetables or a simple cucumber raita to balance the flavors.
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Garnish: Sprinkle freshly chopped coriander (cilantro) leaves on top just before serving. A few slivers of ginger or a dash of yogurt swirled on the surface adds visual appeal.
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Plating: Use a shallow bowl or a wide serving dish so the curry is spread evenly, showcasing its vibrant red color. Arrange the meat pieces neatly to make it look inviting.
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Family-style: For gatherings, serve in a warm serving dish in the center of the table with rice and bread on the side, allowing guests to help themselves.
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Optional extras: Add a wedge of lemon on the side for a fresh zesty touch or a sprinkling of toasted cumin seeds for extra aroma.