Spiced Braised Lamb Curry — Lamb Rogan Josh
A slow-braised Kashmiri curry of tender lamb shoulder in a deep-red yogurt gravy, layered with fennel, ginger, and saffron.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk yogurt smooth. Soak saffron threads in 2 tbsp warm water. Finely chop onion. Mix yogurt with Kashmiri chilli powder, fennel, ground ginger, and cumin in a bowl. Lightly crush cardamom pods and black cardamom. Cut lamb into 1.5-inch pieces.
Bloom
Heat 3 tbsp oil in a heavy saucepan over medium-high heat. Add green cardamom, black cardamom, cinnamon, bay leaves, and cloves. Sizzle 30 seconds until aromatic and fragrant.
Sear
Add lamb pieces to the pan. Sear 6 minutes on medium-high, turning, until browned on all sides. Remove lamb and set aside on a plate.
Saute
Lower heat to medium. Add chopped onion to the same pan, cook 7 minutes stirring, until deep golden. Add ginger-garlic paste and asafoetida, cook 1 minute until fragrant.
Build
Reduce heat to low. Add the yogurt mixture 2 tablespoons at a time, stirring constantly for 3 minutes to prevent splitting. Return lamb with juices. Add salt and 400ml hot water, stir, cover.
Braise
Simmer on low heat 40 minutes covered until lamb is fork-tender and gravy has reduced and darkened. Uncover, stir in saffron water and garam masala, simmer 2 minutes until oil rises and gravy is glossy.
Rest and plate
Rest 3 minutes off the heat. Transfer to a serving bowl, garnish with fresh coriander. Serve with basmati rice, naan, mango pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.