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Authentic Lamb Rogan Josh: Slow-Cooked Indian Curry Recipe

Authentic Lamb Rogan Josh

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • 2 lbs Lamb shoulder cut into 2-inch cubes
  • 1/4 cup Ghee or neutral oil
  • 1 large Onion finely chopped
  • 4 cloves Garlic minced
  • 1 inch Ginger grated
  • 4 Whole green cardamom pods
  • 4 Whole cloves
  • 1 Cinnamon stick
  • 2 Bay leaves
  • 2 tbsp Kashmiri red chili powder
  • 1 tbsp Ground coriander
  • 1 tsp Ground cumin
  • 1 tsp Ground fennel
  • 1/2 cup Plain yogurt whisked until smooth
  • 1 cup Hot water or lamb stock
  • 1 tsp Salt to taste

Instructions
 

  • Heat the ghee or oil in a heavy-bottomed Dutch oven over medium heat. Add the cardamom pods, cloves, cinnamon stick, and bay leaves, frying for 1 minute until fragrant.
  • Add the finely chopped onion and sauté for 10-12 minutes until deeply golden brown.
  • Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
  • Toss the lamb shoulder cubes into the pot and sear until browned on all sides, about 8-10 minutes.
  • Reduce the heat to low. Stir in the Kashmiri red chili powder, ground coriander, cumin, fennel, and salt, ensuring the lamb is coated evenly. Cook for 2 minutes.
  • Slowly whisk the yogurt into the pot, a spoonful at a time, to ensure it doesn't curdle.
  • Pour in the hot water or lamb stock. Bring the mixture to a gentle simmer, cover, and cook on low heat for 1.5 to 2 hours until the lamb is tender.
  • Remove the lid during the last 15 minutes of cooking if the sauce needs to thicken.
  • Garnish with fresh cilantro and serve hot over steamed basmati rice or with naan bread.