Lamb Rogan Josh

Exquisite lamb stewed in a rich and aromatic sauce of yogurt, ginger, garlic, and Kashmiri spices, with a vibrant red color.

Ingredients

• 1 kg Lamb shoulder
• 200 g Thick plain yogurt
• 3 units Large onions
• 2 units Ripe tomatoes
• 6 cloves Garlic
• 5 cm Fresh ginger
• 2 tablespoons Kashmiri chili powder
• 1½ tablespoons Coriander powder
• 1 tablespoon Cumin powder
• ½ teaspoon Turmeric powder
• 1 tablespoon Garam masala
• 4 pods Green cardamom pods
• 3 units Cloves
• 1 piece Cinnamon stick
• 2 units Bay leaves
• 1 tablespoons Vegetable oil
• Salt, al gusto
• Fresh cilantro leaves, para decorar

Directions

1. Cut the lamb into 3 cm cubes. Crush the garlic and ginger into a paste. Finely chop the onions and tomatoes.
2. Marinate the lamb with the yogurt, half of the garlic-ginger paste, and salt for at least 30 minutes.
3. Heat the oil in a kadai over medium heat. Sauté the whole spices until they release their aroma.
4. Add the chopped onions and cook until deeply golden and caramelized.
5. Add the remaining garlic-ginger paste and sauté for one minute. Stir in the chopped tomatoes and cook until they soften and the oil separates.
6. Stir in the spice powders (Kashmiri chili, coriander, cumin, turmeric) and cook for one minute.
7. Add the marinated lamb and brown on all sides over medium-high heat.
8. Reduce heat, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender. Stir periodically.
9. Finish with garam masala and adjust salt. Cook for 5 more minutes uncovered.
10. Serve hot, garnished with cilantro.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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