Description
This Lamb Rogan Josh is rich, warmly spiced and packed with tender pieces of lamb in a tomato-based sauce. It’s the kind of hearty curry that tastes even better when spooned over rice or served with warm rotis.
Ingredients
Units
Scale
- 2.2 lb - 1 kg lamb leg or curry pieces, cut into bite-sized pieces
- 2 tbsp pure chili powder
- 1 tsp turmeric powder
- 2 tbsp ginger garlic paste
- Salt, to taste
- 3 tbsp jeera powder
- 4 medium onions, thinly sliced
- 6 ripe tomatoes
- 1 tsp nutmeg powder
- 1 tsp green elachi powder
- 1 cup plain yogurt
- 2 tbsp ghee
- 2 tbsp oil
- 2 tbsp finely chopped fresh dhania, for garnish
Instructions
- Heat 2 tbsp ghee and 2 tbsp oil in a large, heavy pot over medium heat.
- Add 4 medium thinly sliced onions and cook for about 10 to 15 minutes, stirring often, until they’re deep golden brown.
- Add 1 kg lamb pieces and cook for 10 to 15 minutes, stirring occasionally, until the lamb is well coated with the onions and starts to brown.
- Blend 6 ripe tomatoes until smooth, then add the tomatoes to the pot.
- Stir well and cook for about 15 minutes, allowing the tomato mixture to reduce and lose some of its raw taste.
- Stir in 2 tbsp ginger garlic paste, 3 tbsp jeera powder, 2 tbsp pure chili powder, 1 tsp turmeric powder, 1 tsp nutmeg powder, 1 tsp green elachi powder and salt to taste.
- Cook for about 5 minutes, stirring so the spices don’t catch on the bottom of the pot.
- Lower the heat. Stir 1 cup plain yogurt until smooth, then add it gradually, stirring constantly as it prevents the yogurt from splitting.
- Add enough water to create a thick curry sauce, cover the pot and simmer gently until the lamb is tender.
- This can take 1 to 1½ hours, or a little longer for tougher curry pieces. Stir occasionally and add a splash more water if the sauce gets too thick before the lamb is tender.
- Taste and adjust the salt or chili if needed. The finished curry should have tender lamb and a thick, spoonable sauce rather than being watery.
- Sprinkle with 2 tbsp finely chopped fresh dhania and serve hot with rice or rotis.
Notes
Prepared, tried, and tested by Rashida
