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Printed at the current scale: 3 servings · US With Grams · A4 or Letter, one page where it fits

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Lamb Rogan Josh

3 servings

Onion Paste (Optional)

  • 1 ½ tbspneutral oil
  • 1 ¼ cupsshallots or yellow onion, sliced
  • 2 to 3 tbspplain yogurt

Rogan Josh

  • 1.1 lbbone-in lamb or goat, shoulder or leg, cut into 5 cm pieces
  • 2 to 3 tbspghee or mustard oil
  • 1 leafbay leaf
  • 3 podsgreen cardamom pods
  • 1cinnamon stick (2.5 cm piece)
  • 3 to 4whole cloves
  • 1 podblack cardamom pod
  • ½ cupplain yogurt (curd), at room temperature and not sour
  • 1 to 1 ½ tbspKashmiri chili powder
  • 2 tspground fennel (saunf powder), ground
  • 1 tspdry ginger powder (sonth)
  • ¾ tspsalt
  • ¼ tspasafoetida (hing)
  • 1 cuphot water or lamb stock
  • 1 to 4 cupsmore hot water, as needed
  • 1 tspgaram masala
  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)