Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 3 servings · US With Grams · front and back, more cards if it runs long

Lamb Rogan Josh

3 servings · 4 × 6 in
Onion Paste (Optional)
1 ½ tbsp neutral oil
1 ¼ cups shallots or yellow onion, sliced
2 to 3 tbsp plain yogurt
Rogan Josh
1.1 lb bone-in lamb or goat, shoulder or leg, cut into 5 cm pieces
2 to 3 tbsp ghee or mustard oil
1 leaf bay leaf
3 pods green cardamom pods
1 cinnamon stick (2.5 cm piece)
3 to 4 whole cloves
1 pod black cardamom pod
½ cup plain yogurt (curd), at room temperature and not sour
1 to 1 ½ tbsp Kashmiri chili powder
2 tsp ground fennel (saunf powder), ground
1 tsp dry ginger powder (sonth)
¾ tsp salt
¼ tsp asafoetida (hing)
1 cup hot water or lamb stock
1 to 4 cups more hot water, as needed
1 tsp garam masala
forklet.co/r/7eJSB1ez?units=us · v1
  1. Onion Paste (Optional) Heat 1 ½ tbsp neutral oil and fry 1 ¼ cups shallots or yellow onion over medium heat until golden and on the edge of caramelising. 10 min to 15 min
  2. Let them cool, then blend with 2 to 3 tbsp plain yogurt to a smooth paste. Set aside.
  3. Rogan Josh Heat 2 to 3 tbsp ghee or mustard oil in a heavy pot. Add 1 leaf bay leaf, 3 pods green cardamom pods, 1 cinnamon stick (2.5 cm piece), 3 to 4 whole cloves and 1 pod black cardamom pod. 30 s to 1 min
  4. Add 1.1 lb bone-in lamb or goat, shoulder or leg and sear over high heat for 1 min to 2 min, then lower to medium and fry, turning the pieces.
  5. While the meat browns, whisk ½ cup plain yogurt (curd), at room temperature and not sour in a bowl with 1 to 1 ½ tbsp Kashmiri chili powder, 2 tsp ground fennel (saunf powder), 1 tsp dry ginger powder (sonth) and ¾ tsp salt. If the yogurt is very thick, thin it with a few spoons of water or stock.
  6. When the meat is light brown, sprinkle ¼ tsp asafoetida (hing) into the fat. Take the pot off the heat and stir in the yogurt mixture a little at a time so it does not split. 1 min
  7. Return the pot to medium heat, cover and cook for 3 min to 4 min.
  8. Pour in 1 cup hot water or lamb stock, cover and cook on low heat, stirring every 7 min or so and adding 1 to 4 cups more hot water, as needed whenever the pot looks dry. If using the onion paste, stir it in for the last 20 min.
  9. Taste and adjust the salt, and stir in 1 tsp garam masala if you like. Turn off the heat and let it rest for a few hours if you can before reheating and serving with steamed basmati rice or naan. 0 s to 3 h
  • Safety: Whole cuts of lamb should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
Scan for the Full Recipe