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Indian Lamb Curry (Rogan Josh)

Indian Lamb Curry
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Ready for the most tender, flavorful lamb curry of your life? This Rogan Josh recipe is a weekend project that’s totally worth it. We slow-simmer lamb shoulder in a rich, aromatic sauce until it melts in your mouth. It’s a taste of Kashmir, made right in your kitchen!

Ingredients

Scale

For the Lamb & Base:

  • 750g (1.5lb) boneless lamb shoulder, cut into 1.2-inch (3cm) cubes
  • 3.5 tbsp ghee (or unsalted butter)
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 tbsp fresh ginger, finely grated
  • 5 tbsp tomato passata
  • 1.5 cups (375ml) salt-reduced chicken stock
  • Salt to taste

Whole Spices:

  • 1 cinnamon stick
  • 6 green cardamom pods, lightly crushed
  • 4 cloves

The Spice Blend:

  • 2 tbsp paprika
  • ¾ tsp chili powder
  • 4 tsp ground coriander
  • 4 tsp ground cumin
  • 2 tsp turmeric powder
  • ¼ tsp nutmeg
  • 1 tsp garam masala
  • ½ tsp fennel powder

To Finish:

  • ½ cup (125g) full-fat plain yogurt, at room temperature
  • ½ tsp garam masala
  • ½ tsp fennel powder
  • Fresh coriander and shredded ginger for garnish

Instructions

  1. Bloom the Spices: Heat ghee in a large, heavy-based pot over medium heat. Add the whole spices (cinnamon, cardamom, cloves) and sizzle for 1 minute until fragrant.
  2. Build the Base: Add the chopped onion and sauté for 7 minutes until soft and golden. Don’t rush this step! Stir in the garlic and ginger and cook for 1 more minute.
  3. Toast the Powders: Turn the heat down and add all the powdered spices from “The Spice Blend.” Stir constantly for 30 seconds to toast them.
  4. Create the Sauce: Immediately stir in the tomato passata and salt, followed by the chicken stock. Scrape any browned bits from the bottom of the pot.
  5. Simmer the Lamb: Add the lamb cubes, stir to coat, and bring to a gentle simmer. Cover with a lid, reduce heat to low, and let it cook for 1 hour and 45 minutes, stirring occasionally.
  6. Thicken & Finish: Remove the lid and simmer for another 15 minutes to thicken the sauce. Turn the heat to its lowest setting and stir in the room-temperature yogurt and the final ½ tsp each of garam masala and fennel powder. Warm through gently for a few minutes, but do not boil.
  7. Serve: Garnish with fresh coriander and ginger. Enjoy!

Notes

  • Serving Suggestions: This curry is perfect with fluffy Basmati rice and warm naan bread to soak up the delicious sauce. A side of cooling cucumber raita provides a lovely contrast.
  • Tips & Tricks: Always use room temperature yogurt to prevent it from splitting when you add it to the hot curry. For a richer, restaurant-style flavor, you can brown the lamb cubes in ghee first, set them aside, and add them back in at Step 5.
  • Storage & Reheating: Leftovers are even better the next day! Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop. This curry also freezes beautifully for up to 3 months—for best results, freeze it before adding the yogurt.

Find it online: https://masaladiaries.com/indian-lamb-curry/