Entree: United Kingdom – British Indian Cuisine – Lamb Rogan Josh

Serving Size: 4

Approximate Time

Prep 35 min

Cook 2 hrs

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1.5-inch (3–4 cm) pieces
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 large onions, finely sliced (about 2 1/2 cups / 400 g)
- 1 1/2 tbsp (22 ml) garlic paste or 6 cloves garlic, minced
- 1 tbsp (15 ml) ginger paste or 1.5 oz (40 g) fresh ginger, minced
- 1 cup (240 g) plain full-fat yogurt, whisked smooth
- 2 tsp (6 g) Kashmiri chili powder (for color; fewer for less heat)
- 1 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (5 g) salt, adjust to taste
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 2 bay leaves
- 1/2 tsp (1 g) fennel seeds, lightly crushed (optional, traditional)
- 1/2 tsp (2 g) ground black pepper or 8–10 whole black peppercorns
- 1 cup (240 ml) lamb or chicken stock, or water as needed
- 1 tsp (5 g) garam masala, added at the end
- 2 tbsp (6 g) chopped fresh cilantro for garnish (optional)
- Lemon wedges, for serving
- Salt to taste additional as needed

Instructions

1. Heat 2 tbsp (30 ml) ghee or oil in a heavy-bottomed pot over medium-high heat. Add the lamb pieces in batches and brown on all sides without overcrowding, about 4–5 minutes per batch. Transfer browned lamb to a plate and set aside.
2. Add remaining 1 tbsp (15 ml) ghee/oil to the pot. Add sliced onions and a pinch of salt; sauté over medium heat, stirring frequently, until deep golden brown and caramelized, 20–25 minutes. Reduce heat if onions begin to stick.
3. Add garlic and ginger paste to the onions and cook 1–2 minutes until fragrant. Stir in crushed cardamom, cloves, cinnamon stick, bay leaves, fennel seeds (if using), and black pepper; cook 1 minute to bloom the spices.
4. Lower heat and add whisked yogurt gradually, stirring constantly to prevent curdling. Mix in Kashmiri chili powder, ground coriander, ground cumin, turmeric, and 1 tsp (5 g) salt. Cook the mixture gently for 3–4 minutes until oil begins to separate and the masala is cohesive.
5. Return the browned lamb with any juices to the pot. Stir to coat lamb in the masala, then add stock (about 1 cup / 240 ml) to partially cover the meat. Bring to a gentle simmer.
6. Cover the pot and reduce heat to low. Simmer gently 1.5–2 hours, checking occasionally, until lamb is tender and sauce has thickened; add a splash more water or stock if it becomes too dry. Alternatively, transfer to a 325°F (160°C) oven, covered, and cook 1.5 hours until tender.
7. When lamb is tender, uncover and increase heat briefly to reduce sauce to desired consistency. Stir in 1 tsp (5 g) garam masala and adjust salt. Finish with remaining 1 tbsp (15 ml) ghee if desired for sheen.
8. Remove whole spices (cardamom pods, cinnamon stick, bay leaves) if preferred. Garnish with chopped cilantro and serve hot with steamed basmati rice or naan and lemon wedges.