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Lamb Rogan Josh
Indian

Lamb Rogan Josh

Kashmiri-style lamb braised with warm spice until the sauce turns deep red and clings. Worth the extra simmer.

Total
1 h
Prep
15 min
Cook
45 min
Serves
4
  • comfort
  • meal-prep

Ingredients

For 4 servings

  • lamb shoulder24 oz
  • basmati rice2 cup
  • canned diced tomatoes1½ can
  • yellow onion2 piece
  • baby spinach4 cup
  • plain yogurt12 tbsp
  • garlic8 clove
  • fresh ginger6 tsp
  • paprika6 tsp
  • garam masala4 tsp
  • ground coriander4 tsp
  • ground cardamom1 tsp
  • olive oil4 tbsp
  • fresh cilantro8 sprig
  • salt2 tsp

You'll need

pot · skillet

Method

  1. Cut lamb into small cubes and pat them completely dry.

    8 min · prep

  2. Sear in oil in batches until darkly browned. Do not crowd the pan.

    10 min · fry

  3. Soften onion, garlic and ginger in the same pot.

    7 min · saute

  4. Add all the spices and fry until the pot smells warm and toasty.

    2 min · saute

  5. Add tomatoes and water to just cover. Simmer covered until tender.

    35 min · simmer

  6. Cook basmati according to package directions while the lamb braises.

    15 min · boil

  7. Wilt in spinach, then stir yogurt through off the heat.

    3 min · prep

  8. Season again and finish with cilantro.

    2 min · rest

Serving suggestion

The lamb should give when pressed with a spoon — if it fights back, give it ten more minutes.

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