Cook and Scale
Lamb Rogan Josh
4 servings · 110 min total
Slow-braised Kashmiri lamb curry with aromatic whole spices and a deep, glossy red sauce. Rich and deeply comforting.
Ingredients
- 800 g leg of lamb, cubed
- 4 tbsp vegetable oil
- 2 onion, finely chopped
- 6 garlic, crushed
- 30 g fresh ginger, grated
- 4 tsp ground cardamom, pods bruised
- 4 tsp ground cloves
- 1 tsp ground cinnamon
- 2 bay leaf
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 200 g plain yogurt
- 400 g canned tomatoes
- 3 dl water
- 2 tsp garam masala
- salt to taste
- 3 tbsp fresh cilantro, chopped
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the lamb — Brown the lamb in the oil in batches over high heat for 10 minutes, then set aside.
- 2.
Build the spiced onion base — Cook the onion for 8 minutes, then add garlic, ginger, cardamom, cloves, cinnamon, and bay and fry 2 minutes. Stir in the cumin, coriander, paprika, and chilli powder.
- 3.
Add yogurt and tomatoes — Return the lamb, stir in the yogurt a spoon at a time, then add the tomatoes and water.
- 4.
Simmer until tender — Cover and simmer gently for 80 minutes until the lamb is fork-tender and the sauce is deep red. Stir in the garam masala, season with salt, and finish with cilantro.