Indian
Deeply Spiced Lamb Rogan Josh
This rogan josh keeps the deep Kashmiri spice profile intact: browned lamb, toasted whole spices, fennel, ginger, and a brick-red chile sauce that turns rich and glossy as it simmers. A long, gentle braise makes the lamb spoon-tender without letting the sauce go heavy.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSlow-CookedMake AheadComfort Food
At a Glance
- Time
- 2 hr 10 mins
- Serves
- 4
- Cost
- High
- Cuisine
- Indian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the ghee in a heavy Dutch oven over medium-high heat. Season the lamb with salt and brown it in batches until the pieces are deeply colored on all sides, then transfer them to a plate. Browning first gives the finished curry its base of savory depth.
- Reduce the heat to medium and cook the onions in the same pot, stirring and scraping, until they turn soft and golden, about 8 to 10 minutes. Add the garlic, ginger, cardamom, cinnamon, cloves, Kashmiri chile powder, fennel, coriander, and cumin, then stir for about 30 seconds until the spices smell toasted and intensely fragrant.
- Stir in the tomato paste, then whisk the yogurt with a spoonful of the hot onion mixture in a small bowl to temper it. Add the tempered yogurt back to the pot along with the lamb and any juices, then pour in the water. Bring the pot to a gentle simmer, cover, and cook for about 1 hour, stirring occasionally, until the lamb is beginning to loosen.
- Uncover and continue simmering for 15 to 20 minutes more until the sauce thickens and turns glossy, coating the lamb instead of looking watery. If the sauce tightens too much, add a splash of water; if it tastes flat, finish with a little more salt or a pinch more Kashmiri chile.
- Stir in the cilantro and let the curry rest for 5 minutes so the sauce settles and the lamb reabsorbs some of the braising liquid. Serve hot with basmati rice while the gravy is still silky and the spice aroma is vivid.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: The curry is naturally gluten-free as written. For dairy-free, replace the yogurt with unsweetened coconut yogurt or cashew yogurt and use neutral oil instead of ghee.