Lamb Rogan Josh

My lamb rogan josh recipe features fall-apart lamb shoulder slow-cooked in a rich, aromatic, and creamy tomato sauce. Make it on the stovetop, in the slower cooker, OR in the Instant Pot! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 324kcal

Author Arman Liew

Ingredients

1 1/2 pounds lamb shoulder diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion chopped
1 inch ginger thinly sliced
5 cloves garlic minced
6 tablespoons water divided
1/4 cup olive oil
5 cardamom pods bruised
4 small bay leaves
1 stick cinnamon
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons paprika
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder optional
1 tablespoon tomato paste
1/2 cup plain yogurt full fat
1 cup warm water

Instructions

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 the cumin, ground coriander, paprika, turmeric powder, and chili powder, 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.

Video

Notes

To store: Let the curry cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

To freeze: Transfer the cooled curry to freezer-safe containers and freeze for up to 6 months. Thaw overnight in the fridge before reheating.

To reheat: Warm the curry gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals until hot. If the sauce has thickened, I like to add a splash of water or broth to loosen it.

Nutrition