Indian · Dinner
Rogan Josh
Bone-in lamb shoulder braised low and slow in a Kashmiri-style curry built on browned onions, yogurt, and bloomed spices including fennel and Kashmiri chili, creating a deep red gravy. Served with steamed basmati rice.
$6
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
564Calories
40.1gProtein
40.1gFat
11.2gCarbs
3.7gSugar
2.9gFiber
1219mgSodium
176mgChol
Instructions
1
Prep
Pat the lamb shoulder chunks dry. Whisk yogurt in a small bowl until smooth to prevent splitting.
2
Sear
Melt ghee in a heavy pot over medium-high heat. Brown lamb in batches for 6 minutes until deeply crusted.
3
Saute
Add onion to the pot and cook over medium heat for 5 minutes, stirring often, until soft and golden.
4
Bloom
Lower heat to medium-low. Stir in kashmiri chili powder, fennel seed, ginger, cardamom, clove, bay leaf, and cinnamon for 1 minute.
5
Temper
Remove from heat. Stir in whisked yogurt one spoonful at a time, mixing constantly until fully incorporated.
6
Braise
Return to low heat, add water and salt, cover, and simmer gently for 80 minutes, stirring occasionally, until lamb is tender.
7
Rest
Remove from heat and let stand covered for 15 minutes so meat relaxes and gravy settles.
8
Plate
Spoon lamb and gravy into a bowl and scatter cilantro over the top.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10.6 oz210g, bone-in lamb shoulder, cut into chunks
- 2 tbsp30g ghee
- 1/4 cup35g onion
- 1/4 cup60g plain yogurt
- 1 tbsp1 tbsp kashmiri chili powder
- 2 tsp2 tsp fennel seed
- 1/2 tsp1/2 tsp ground ginger
- 1/4 tsp1/4 tsp ground cardamom
- 11 whole clove
- 11 small bay leaf
- 11 inch cinnamon stick
- 1/2 cup120ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro