Lamb Rogan Josh Recipe
I absolutely love this Lamb Rogan Josh recipe because the blend of aromatic spices and the rich, creamy texture from the yogurt marinade creates a mouthwatering dish that feels like a warm hug in every bite. Plus, the slow simmering process makes the lamb unbelievably tender and infuses every piece with such incredible depth of flavor, it’s impossible to resist going back for seconds.
Rogan Josh de Cordero es un plato tan rico y aromático que lo necesito en mi repertorio. Esta receta presenta 2 libras de cordero, en cubos, que se cocinan a fuego lento en una mezcla de especias como comino, cilantro y un par de cucharadas de Kashmiri red chili powder.
Ingredients
Meat from lamb: Ample with protein, ideal for forming muscle and vigor.
Yogurt: Adds a creamy texture and helps tenderize meat, adds probiotics.
Kashmiri red chili powder: Not hot, paste-like; makes for a sauce with body, spiciness, and deep red color.
Garam masala: Fragrant mixture of spices, bestows warmth and depth of flavor.
Ginger: Provides lively warmth, assists with digestion, and is an anti-inflammatory.
Composition of turmeric: Flavor: earthy; Color: yellow; Health benefits: anti-inflammatory effects.
Cardamom: A sweet and floral spice, it enhances the aroma and flavor’s complexity.
Cinnamon stick: Adds warmth and balance to flavor, sweet and woody.
Ingredient Quantities
- 2 lbs lamb meat, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup plain yogurt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 4 green cardamom pods
- 1 cinnamon stick
- 4 cloves
- 2 bay leaves
- Salt to taste
- 1/4 cup chopped fresh cilantro for garnish
- 1/2 cup water
Instructions
1. In a big bowl, combine the cubed lamb with the yogurt, Kashmiri red chili powder, ground coriander, ground cumin, garam masala, ground turmeric, and salt. Let it marinate in the refrigerator for at least 1 hour, but preferably overnight.
2. Pour the vegetable oil into a large skillet or Dutch oven and set over medium heat. When the oil is hot, toss in the cardamom pods, the cinnamon stick, cloves, and bay leaves. Cook for about 1 minute, until aromatic.
3. Put the chopped onion into the skillet and sauté until it is golden brown, stirring now and then, about 5-7 minutes.
4. Incorporate the minced garlic and ginger, and keep cooking for another 2 minutes, letting them carry the dish even further toward dinner. When the last of the raw odors dissipates, grab the coconut milk.
5. Raise the heat to medium-high, then add the lamb that’s been soaking in a marinade to the skillet. Brown the meat on all sides, but be careful not to overcrowd the skillet and steam the lamb.
6. When the lamb has achieved a nice even brown, reduce the heat to medium and pour 1/2 cup water into the pan. Stir it around to mix, and then use the flat side of the wooden spoon to dislodge any delicious, browned bits that are stuck to the pan bottom.
7. Set the mixture to simmer, then reduce the heat and let it cook undisturbed for
1.5 to 2 hours. Stir it up a little once in a while, just to keep the bottom from scorching and to keep it from baking into a large lump. The idea is to have a nice, thick, mildly spiced sauce with tender pieces of lamb that have some give to them when you bite into them.
8. Season to taste; add more salt if necessary. If you find the sauce too thick, add a bit more water and continue to simmer for a few minutes.
9. Once prepared, take it off the heat and allow it to sit for a few moments before serving.
10. Serve the Lamb Rogan Josh garnished with chopped fresh cilantro, and alongside either basmati rice or naan, heated.
Equipment Needed
1. Large bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Large skillet or Dutch oven
6. Wooden spoon
7. Spatula (optional)
8. Grater (for ginger)
9. Stirring spoon
10. Refrigerator
11. Stove
12. Timer (optional)
13. Plate or serving bowl (for serving)
14. Rice cooker (optional, if serving with rice)
15. Serving utensils
FAQ
- Q: Can I use a different type of meat for this recipe?Yes, you can substitute lamb with beef or chicken, but the cooking time may differ.
- Q: Is there a substitute for Kashmiri red chili powder?You can use normal chili powder, but the dish could be hotter and less red than you would want.
- Q: Can I make this dish dairy-free?Q: Can I use a yogurt alternative that is dairy-free in this recipe? A: Certainly! You can incorporate yogurt alternatives that are free from dairy, but do keep in mind that the flavor might be a tad different.
- Q: How long should I marinate the lamb?It is suggested to marinate for a minimum of 1 hour; however, marinating overnight enriches the flavors.
- Q: Can this recipe be made in a slow cooker?Yes, after searing the lamb and sautéing the spices, put everything into a slow cooker and cook on low for 6-8 hours.
- Q: How can I make this dish less spicy?A: To decrease the heat level, reduce chili powder and omit the seeds from the green cardamom pods.
Substitutions and Variations
You can use beef or chicken instead of lamb meat if you don’t have any on hand, for a different flavor profile.
For a more authentic and richer taste, use ghee instead of vegetable oil.
If you can’t find Kashmiri red chili powder, use a mixture of paprika and cayenne pepper to replicate the color and heat.
You can use coconut milk instead of plain yogurt to make the dish free from dairy and add a hint of sweetness.
Replace ground turmeric with smoked paprika for a distinctive twist, but be aware that your dish will no longer taste like it has turmeric in it.
Pro Tips
1. Marination Duration: For maximum flavor absorption, marinate the lamb overnight. This not only tenderizes the meat but also infuses it with the spices’ rich flavors, enhancing the overall taste of the dish.
2. Spice Toasting: Make sure your cardamom pods, cinnamon stick, cloves, and bay leaves are toasted in oil until fragrant. This step releases essential oils from the spices, which adds a deeper aroma and flavor profile to the Rogan Josh.
3. Onion Browning: Take your time in browning the onions. Achieving a deep golden brown color adds sweetness and depth of flavor to the curry, which is essential for balancing the spices.
4. Yogurt Incorporation: To prevent curdling when adding the marinated lamb, bring the yogurt to room temperature and add it gradually into the hot pan on a lower heat setting, stirring continuously.
5. Slow Cooking: Allow ample time for the lamb to simmer slowly. The longer cooking process ensures the lamb becomes tender and the spices have enough time to meld, creating a richer, more complex sauce. Adjust the heat to maintain a gentle simmer without boiling.
Lamb Rogan Josh Recipe
My favorite Lamb Rogan Josh Recipe
Equipment Needed:
1. Large bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Large skillet or Dutch oven
6. Wooden spoon
7. Spatula (optional)
8. Grater (for ginger)
9. Stirring spoon
10. Refrigerator
11. Stove
12. Timer (optional)
13. Plate or serving bowl (for serving)
14. Rice cooker (optional, if serving with rice)
15. Serving utensils
Ingredients:
- 2 lbs lamb meat, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 cup plain yogurt
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 4 green cardamom pods
- 1 cinnamon stick
- 4 cloves
- 2 bay leaves
- Salt to taste
- 1/4 cup chopped fresh cilantro for garnish
- 1/2 cup water
Instructions:
1. In a big bowl, combine the cubed lamb with the yogurt, Kashmiri red chili powder, ground coriander, ground cumin, garam masala, ground turmeric, and salt. Let it marinate in the refrigerator for at least 1 hour, but preferably overnight.
2. Pour the vegetable oil into a large skillet or Dutch oven and set over medium heat. When the oil is hot, toss in the cardamom pods, the cinnamon stick, cloves, and bay leaves. Cook for about 1 minute, until aromatic.
3. Put the chopped onion into the skillet and sauté until it is golden brown, stirring now and then, about 5-7 minutes.
4. Incorporate the minced garlic and ginger, and keep cooking for another 2 minutes, letting them carry the dish even further toward dinner. When the last of the raw odors dissipates, grab the coconut milk.
5. Raise the heat to medium-high, then add the lamb that’s been soaking in a marinade to the skillet. Brown the meat on all sides, but be careful not to overcrowd the skillet and steam the lamb.
6. When the lamb has achieved a nice even brown, reduce the heat to medium and pour 1/2 cup water into the pan. Stir it around to mix, and then use the flat side of the wooden spoon to dislodge any delicious, browned bits that are stuck to the pan bottom.
7. Set the mixture to simmer, then reduce the heat and let it cook undisturbed for
1.5 to 2 hours. Stir it up a little once in a while, just to keep the bottom from scorching and to keep it from baking into a large lump. The idea is to have a nice, thick, mildly spiced sauce with tender pieces of lamb that have some give to them when you bite into them.
8. Season to taste; add more salt if necessary. If you find the sauce too thick, add a bit more water and continue to simmer for a few minutes.
9. Once prepared, take it off the heat and allow it to sit for a few moments before serving.
10. Serve the Lamb Rogan Josh garnished with chopped fresh cilantro, and alongside either basmati rice or naan, heated.