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
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
Cut lamb into small cubes and pat them completely dry.
8 min · prep
Sear in oil in batches until darkly browned. Do not crowd the pan.
10 min · fry
Soften onion, garlic and ginger in the same pot.
7 min · saute
Add all the spices and fry until the pot smells warm and toasty.
2 min · saute
Add tomatoes and water to just cover. Simmer covered until tender.
35 min · simmer
Cook basmati according to package directions while the lamb braises.
15 min · boil
Wilt in spinach, then stir yogurt through off the heat.
3 min · prep
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.