Learn how to make this simple lamb rogan josh that features tender lamb pieces slow-cooked in a rich sauce made with ginger, garlic, tomato paste, a range of spices, and yogurt.
Blend the onion with three tablespoons of water into a fine paste and set aside. Blend the garlic and ginger with the remaining water into a fine paste and set aside.
Heat the oil in a pot over medium heat and add cardamom, cloves, bay leaves, and cinnamon. Cook for 1-2 minutes then add onion paste and cook for 2 more minutes. Add garlic and ginger paste and cook for another minute.
Stir in spices and cook for 30 seconds. Mix in the tomato paste and cook for one more minute.
Finally add the lamb, salt, and pepper and cook for 10 minutes. Stir in the yogurt and the lamb broth or warm water. Bring to a simmer, adjust the heat to low, and cook for 60 minutes stirring occassionally or until lamb becomes tender. Adjust the taste if needed, and serve warm with rice.
Notes
TO STORE: Transfer leftovers to an airtight container and refrigerate them for up to 4 days.TO FREEZE: Freeze rogan josh for up to 3 months. Divide the leftovers into portions to be able to thaw them quickly.TO REHEAT: Reheat lamb on the stove over medium heat or microwave until it’s piping hot. Add a splash of water or broth if needed.