Rogan Josh with Yogurt
A rich and aromatic Kashmiri lamb curry made with tender meat simmered in a fragrant blend of spices and a creamy yogurt sauce, delivering a perfect balance of heat and tanginess.
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Ingredients
- 800 gramslamb shoulder or leg, bone-in, cut into chunks
- 200 gramsplain yogurt, whisked
- 2 mediumonion, finely sliced
- 4 clovesgarlic cloves, minced
- 2 tablespoonsfresh ginger, minced
- 2 teaspoonsground coriander
- 2 teaspoonsground cumin
- 1 ½ teaspoonsKashmiri red chili powder
adjust to taste
- 0 ½ teaspoonsturmeric powder
- 1 teaspoonground cinnamon
- 4 podsgreen cardamom pods
- 4 wholecloves
- 2 leavesbay leaves
- 8 wholeblack peppercorns
- 4 tablespoonsghee or vegetable oil
- 300 milliliterswater
- 1 ½ teaspoonssalt
- 1 bunchfresh coriander leaves, chopped (for garnish)
Instructions
Heat the ghee or vegetable oil in a heavy-bottomed pot over medium heat. Add the green cardamom pods, cloves, bay leaves, and black peppercorns. Fry for 1-2 minutes until aromatic.
Add the sliced onions and sauté until golden brown, about 10-12 minutes, stirring occasionally to prevent burning.
Add the minced garlic and ginger. Cook for 2-3 minutes until fragrant.
Stir in the ground coriander, cumin, Kashmiri red chili powder, turmeric, and cinnamon. Cook the spices for 1-2 minutes to release their aromas.
Add the lamb pieces, stirring well to coat with the spice mixture. Brown the meat on all sides for about 5-7 minutes.
Reduce heat to low. Stir in the whisked yogurt gradually to prevent curdling. Mix gently until well incorporated.
Pour in the water, add salt, and bring to a gentle simmer. Cover the pot and cook for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Adjust seasoning to taste. Remove the whole spices if desired.
Garnish with chopped fresh coriander leaves before serving.
