Rogan Josh

• 2 pounds boneless lamb shoulder, cubed
• 2 cups diced onions
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 can (14 oz) diced tomatoes
• 1 cup plain yogurt
• 3 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add onions and cook until golden brown.
2. 2 Add garlic and ginger, sauté for 1 minute.
3. 3 Stir in cumin, coriander, chili powder, garam masala, cardamom, and cinnamon; cook for 2 minutes.
4. 4 Add lamb and cook until browned on all sides.
5. 5 Stir in tomatoes and bring to a simmer.
6. 6 Reduce heat to low, cover, and cook for 1 hour, stirring occasionally.
7. 7 Stir in yogurt and continue to cook for another 30 minutes, until lamb is tender.
8. 8 Season with salt to taste.
9. 9 Garnish with fresh cilantro before serving.

Equipment

• Large pot

Variations

• Use beef instead of lamb for a different flavor profile.

Substitutions

• If lamb is unavailable, substitute with beef or goat.

Pairings

• Raita
• Steamed vegetables

Nutrition

Tips

• For deeper flavor, toast whole spices before grinding.
• Serve with steamed basmati rice or warm naan.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly.

Serving Suggestions

• Basmati rice
• Warm naan

FAQ