- 4 tablespoons sunflower oil or any other vegetable oil
- 2 cups red onions thinly sliced
- 2 pounds lamb shoulder meat cut in 2 inch chunks
- 1 cup whole milk plain yogurt
- 1/2 teaspoon Ground Cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon saffron strands
- 1 teaspoon ground ginger
- 1 tablespoon ground sweet paprika
- 1 teaspoon ground fennel
- 1 ½ teaspoon Sea Salt
Lamb rogan josh is an aromatic lamb dish from the Indian Kasmir region. This delicious lamb rogan josh dish is brought to you by chef Rupen Rao. Rupen in a DC-based chef who has been teaching Indian cuisine for over 13 years at some of the most renowned culinary schools in America.
This fiery red curry dish from the Indian state of Kashmir is usually made during the cold winters of the beautiful Indian state nestled in the Himalayan Mountains. Rogan stands for ghee (or any fat), and Josh stands for fiery. Extract from cockscomb flower is usually used to color this dish, but I use sweet paprika, as it is readily available.
How to Prepare the Lamb Rogan Josh
- Pre-heat oven at 350 F.
- Heat a 3 qt Dutch oven sauce pan over medium heat.
- When the sauce pan is hot, add oil, onions and lamb. Mix well and sauté for 15-20 minutes or until the lamb has seared on all sides.
Meanwhile, in a medium size bowl, add and mix all the spice ingredients and make a paste. Add 2 cups water to this spice paste and mix well; make sure there are no lumps.
- When the lamb has seared, add this mixture to the lamb, mix and cover the sauce pan with a lid. Carefully place the sauce pan in the oven and cook for 1 ½ hours.
- Remove from oven, mix and adjust salt. If the curry is too thick, then feel free to add ¼ cup water, and if the curry is runny then cook it for additional 30 minutes in the oven.
Additionally, you can add 4-5 fingerling potatoes to the lamb after 45 minutes in the oven. The potatoes will cook along with the lamb and make for an amazing side-dish.
Serve this rich dish with a fine Pinot Noir wine.