Indian
Lamb Rogan Josh
An aromatic Kashmiri lamb curry known for its brilliant red color and deep flavors of fennel and ginger.
Watch it madeSpice Eats · 4:24
Ingredients
- Lamb shoulder, cubed600g
- Yogurt1 cup
- Kashmiri Chili Powder2 tbsp
- Fennel Powder1 tbsp
- Dry Ginger Powder1 tsp
- Mustard Oil4 tbsp
Method
- Heat oil in a heavy-bottomed pot. Add whole spices (cardamom, cloves, cinnamon) and fry briefly.
- Add lamb pieces and brown them on high heat to seal the juices.
- Lower the heat. Stir in Kashmiri chili powder dissolved in a little water to get a vibrant red color.
- Add whisked yogurt gradually while stirring continuously to prevent curdling.
- Add fennel powder and ginger powder. Cover and slow cook for 1.5 hours until meat is tender.
Common questions
Can I substitute the mustard oil in Lamb Rogan Josh with another oil?
Yes. Use ghee, avocado oil, or a neutral oil with a high smoke point. Mustard oil gives a sharper, more authentic flavor, so if you skip it, add a little ghee or a pinch of mustard seeds for depth.
How long should I cook Lamb Rogan Josh so the lamb becomes tender?
After browning and adding the yogurt-spice mixture, slow cook covered for about 1.5 hours. Older or larger shoulder pieces may need up to 2 hours. The lamb is ready when it shreds easily with a fork.
What is the most common mistake when adding yogurt to Rogan Josh?
Adding cold yogurt too fast. Whisk it well first, then add it gradually over low heat while stirring constantly. If the pot is too hot, the yogurt can split and turn grainy instead of forming a smooth gravy.
How should I store leftover Lamb Rogan Josh and how long does it keep?
Cool it quickly, then store in an airtight container in the fridge for up to 3 days. It also freezes well for about 2 months. Reheat gently on low heat with a splash of water to loosen the sauce.
What should I serve with Lamb Rogan Josh?
It pairs best with steamed basmati rice, jeera rice, naan, or roti. Add a simple cucumber raita or sliced onions on the side to balance the richness and spice. A squeeze of lemon also brightens the dish.