Lamb Rogan Josh
Instructions
- 1
Marinate the lamb cubes in yogurt with half the ginger, half the garlic, and a pinch of salt. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Heat ghee or oil in a large heavy-bottomed pot over medium-high heat. Add the cardamom pods, cinnamon stick, and bay leaves. Sauté for 30 seconds until fragrant.
- 3
Add the sliced onions and cook for 8-10 minutes, stirring frequently, until they turn deep golden brown. This caramelization is crucial for the dish's flavor.
- 4
Reduce heat to medium and add the remaining garlic and ginger. Cook for 1-2 minutes until the raw smell disappears.
- 5
Add tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
- 6
Add all the ground spices (Kashmiri chili powder, coriander, cumin, turmeric, and half the garam masala). Stir for 1 minute to toast the spices.
- 7
Add the marinated lamb along with all the marinade. Increase heat to high and sear the meat for 5 minutes, stirring occasionally, until it changes color.
- 8
Pour in the stock, add salt, and bring to a boil. Reduce heat to low, cover, and simmer for 75-90 minutes until the lamb is tender and the sauce has thickened. Stir occasionally and add a splash of water if it becomes too dry.
- 9
Once the lamb is tender and the oil begins to separate from the sauce, sprinkle the remaining garam masala over the top.
- 10
Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Chef's Note
"The key to authentic Rogan Josh is patience - don't rush the onion caramelization and allow the lamb to simmer slowly until it's melt-in-your-mouth tender. Kashmiri chili powder gives the dish its signature deep red color without excessive heat, but you can adjust the spice level to your preference."
