If you enjoy a well seasoned lamb dish and love Indian food, this recipe is for you!
Lamb Rogan Josh is a Pakistani influenced meat curry made with lamb that is marinated overnight in a spiced yogurt marinade made with many freshly ground spices, and then cooked into a saucy gravy with onions, tomatoes and its own meat juices. It is not extremely spicy, but has a delicious spiced flavor that is perfect with the slight gamey taste of the lamb. It is a thick and hearty curried lamb dish that is extremely delicious when eaten with hot, basmati rice and Indian breads.
Even though the lamb is marinated at least 4-24hrs before the cooking process begins, this extra step will ensure the most tender and flavorful lamb pieces in every single bite!
Here is my recipe for Lamb Rogan Josh – I hope you will enjoy it as much as my family and I do!
LAMB ROGAN JOSH (Pakistani Curried Lamb)
Serves: 6 people (depends on portion size)
- 3 lbs. of lamb (well-trimmed bone-in leg of lamb OR well-trimmed lamb shoulder – **both cut into stew chunks)
- 3 Tbsp. of tomato paste
- 2 Tbsp ginger paste
- 2 Tbsp garlic paste
- 1 cup of whole milk plain yogurt (not Greek)
- 1 or 2 green chilis (grated)
- 1 Tbsp. salt (can add more per taste)
- 4 medium onions (finely diced)
- 14 oz. of tomato sauce (fresh or canned)
- 4 Tbsp. of oil
- ¼ cup of freshly chopped parsley or cilantro (as garnish)
- 1 Tbsp. of garam masala (as garnish)
- Rogan Josh Spice Blend*
- 1-inch stick of cinnamon
- 7 or 8 green cardamom pods
- 8-10 whole cloves
- 1 Tbsp whole cumin seeds
- 2 Anise stars
- 8 to 10 black peppercorns
- 2 Bay leaf
- 2 black cardamom
- ½ tsp. poppy seed
- 1 tsp. red chili powder
- 1 tsp. turmeric powder
**NOTES: You can grind up all spices ahead of time to reduce prep time. (optional)
- Using a spice grinder, add in all Rogan Josh Spices and blend down into a fine powder. Set aside.
- In large food storage container, add tomato paste, ginger, garlic, yogurt, grated chilis, salt and ground up Rogan Josh spices. Mix all together into a seasoned creamy yogurt marinade.
- Add in lamb pieces and with your hands, toss all the meat & yogurt marinade together till everything is covered completely. Cover container and refrigerate for 4-24hrs, if possible.
- Once meat is marinated, heat oil in a wide, shallow skillet or large Dutch oven/pot on medium high and when hot, add in diced onions. Sauté the onions till they are a dark, golden brown color. (Keep tossing onions with a spoon to avoid onions from burning.) – cook about 10-12 minutes.
- Once onions have browned, lower heat to medium and add in tomato sauce and mix into the onions for about 1-2 minutes. (The tomato mix should bubble a bit.)
- Increase heat to medium-high again and add in all the marinated lamb pieces – making sure to also add all the extra yogurt sauce and meat drippings into the pot.
- Toss the lamb around in the pot to get them to brown all around and sear a bit. (About 5-7 minutes.)
- Once you start seeing a lot of liquid starting to come out the meat, lower heat to medium-low, cover your pot and allow to cook low & slow on stove for about 40-45 minutes. You can cook for extra 15 minutes (1 hour), with your lid slightly open to allow any excess liquid to burn off if you desire a thicker curry sauce.
- Once meat is cooked, removed from heat and transfer to desired serving dish.
- Garnish by sprinkling chopped cilantro/parsley on top and garam masala powder on top.
- Enjoy with hot basmati rice and/or Indian bread of choice.
Let me know your thoughts on this recipe by commenting below! And if you make this recipe, tag me on IG @cmspiceculture with your own pics!