Entree: India – Awadhi / Lucknow – रोगन जोश ➤ Rogan Josh (Aromatic Awadhi-style slow-braised lamb curry in a fragrant red spiced sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 1 hr

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) boneless lamb shoulder, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 1 cup (240 g) plain yogurt, whisked
- 3 tbsp (45 ml) ghee or neutral oil
- 2 large onions, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) Kashmiri red chili powder or mild paprika for color and mild heat
- 1 tbsp (7 g) coriander powder
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) fennel seed powder (optional)
- 1/2 tsp (2 g) turmeric
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 bay leaf (approx. 1 g)
- 1 tbsp (15 g) tomato paste (optional, for depth)
- 1 cup (240 ml) water or lamb stock
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. In a bowl, combine the lamb cubes with whisked yogurt, half the minced garlic and ginger, half the red chili powder, coriander powder, cumin, turmeric, and 1/2 tsp salt. Marinate at least 1 hour, preferably 3–4 hours in the refrigerator.
2. Warm the ghee or oil in a heavy-bottomed pot over medium heat. Add cardamom, cloves, cinnamon stick, and bay leaf; toast 30–45 seconds until fragrant.
3. Add the sliced onions and cook, stirring, until deep golden brown and caramelized, about 12–15 minutes. Remove half the onions for garnish if desired.
4. Add the remaining garlic and ginger and cook 1 minute. Stir in the remaining red chili powder, fennel powder (if using), and tomato paste; cook 1–2 minutes to bloom the spices.
5. Add the marinated lamb (including any yogurt) to the pot, raise heat to medium-high, and sear the pieces for 4–5 minutes, stirring so spices coat the meat.
6. Pour in 1 cup water or stock, bring to a gentle simmer, then reduce heat to low, cover, and cook 1 to 1.5 hours until lamb is tender. Stir occasionally and add a splash more water if necessary.
7. Uncover in the last 10 minutes, increase heat to medium, and reduce the sauce to desired thickness. Stir in lemon juice and adjust salt and pepper.
8. Garnish with reserved caramelized onions and chopped cilantro. Serve hot with steamed rice or flatbreads.