Free recipe
Lamb Rogan Josh
Built around lamb shoulder and onions -- the method starts by seasoning the lamb with salt.
A simmered, deeply spiced sauce that clings to every bite -- scoop it up with naan. Here it's built on lamb shoulder, onions and plain yogurt -- a medium, Indian recipe that starts by seasoning the lamb with salt, and is ready in roughly 30 minutes.
Ready in 30 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around lamb shoulder, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 1/2 lb (680 g) lamb shoulder, cubed
- 2 onions, chopped
- 1/2 cup plain yogurt
- 3 cloves garlic and 1-inch ginger, minced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika (for color)
- 1 tsp garam masala
- 1/2 tsp chili powder
- 3 tbsp oil, 1 cup water, salt, cilantro
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Season the lamb with salt. Heat the oil in a heavy pot and brown the lamb in batches on all sides, about 6 minutes total, then remove.
Add the onions and cook 8-10 minutes until deep golden.
Add the garlic and ginger for 1 minute, then the coriander, cumin, paprika, and chili powder for 30 seconds.
Lower the heat and stir in the yogurt a spoonful at a time so it does not split.
Return the lamb with 1 cup water. Bring to a simmer, cover, and cook gently on low about 1.5 hours, stirring now and then, until the lamb is fork-tender and the sauce is deep red.
Stir in the garam masala and simmer 5 minutes more. Season to taste.
Finish with cilantro and serve with rice or naan.
The step worth not rushing: Return the lamb with 1 cup water. Bring to a simmer, cover, and cook gently on low about 1.5 hours, stirring now and then, until the lamb is fork-tender and the sauce is deep red.
