Entree: British Indian Ocean Territory – Southern Culinary Region – Lamb Rogan Josh (Rich slow-braised curried lamb in a fragrant yogurt and aromatic spice sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 20 min

Additional 3 hrs

Total 4 hrs

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, trimmed and cut into 1.5-inch (4 cm) pieces
- 1 cup (240 ml) plain yogurt, well whisked
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large onions, thinly sliced
- 4 cloves garlic, crushed
- 1.5 tbsp (22 g) fresh ginger, grated
- 2 tsp (10 ml) Kashmiri red chili powder or mild red chili powder
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground fennel
- 1/2 tsp (2.5 ml) ground turmeric
- 1/2 tsp (2.5 ml) garam masala, added at the end
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 bay leaf
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 cup (240 ml) water or lamb stock
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro for garnish

Instructions

1. Marinate the lamb: In a bowl combine yogurt, 1 tsp chili powder, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp turmeric, 1/2 tsp salt, and half the grated ginger and garlic. Add lamb pieces, coat thoroughly, cover and refrigerate for 1–3 hours.
2. Brown the onions: Heat oil or ghee in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until deep golden brown, about 18–22 minutes, stirring frequently to prevent burning. Remove half the onions and set aside for garnish.
3. Temper whole spices: To the pot with remaining onions, add cinnamon stick, crushed cardamom, cloves, and bay leaf. Sauté for 1 minute until aromatic.
4. Sear the lamb: Increase heat to medium-high. Remove lamb from marinade (reserve marinade) and add pieces in batches to brown on all sides, about 3–4 minutes per batch. Return all browned lamb to the pot.
5. Build the sauce: Stir in reserved marinade, remaining garlic and ginger, remaining chili powder, ground coriander, ground cumin, ground fennel, turmeric, and salt. Cook 2–3 minutes until spices are fragrant.
6. Simmer gently: Add 1 cup (240 ml) water or stock, bring to a low boil, then reduce heat to low, cover partially, and simmer gently for 1 to 1 1/4 hours until lamb is tender and sauce has thickened, stirring occasionally. Add a splash of water if it reduces too far.
7. Finish and rest: Stir in lemon juice and garam masala, adjust seasoning. Let rest off heat for 10 minutes to allow flavors to meld.
8. Serve: Spoon into a warm serving dish, top with reserved fried onions and fresh cilantro. Serve with steamed rice or naan.