Rogan josh

Ingredients

• boneless lamb shoulder or leg250g
• plain yogurt.25 cup
• Kashmiri red chili powder1 tsp
• ghee or vegetable oil2 tbsp
• small onion, finely chopped1 piece
• green cardamom pods2 piece
• cloves2 clove
• bay leaf1 piece
• water1 cup
• SaltTo taste
• Fresh corianderFor Garnish

Instructions

1. 1

   Step 1

   Cut 250g of lamb into 1-inch cubes.

2. 2

   Step 2

   In a bowl, mix 1/4 cup of yogurt with 1 tsp of Kashmiri red chili powder to create a paste.

3. 3

   Step 3

   Heat 2 tbsp of ghee or oil in a heavy-bottomed pan and add whole spices like cardamom, cloves, and a bay leaf.

4. 4

   Step 4

   Add 1 finely chopped onion and sauté until golden brown.

5. 5

   Step 5

   Add the lamb pieces and sear on high heat until browned on all sides.

6. 6

   Step 6

   Lower the heat, add the yogurt paste, and cook for 5-7 minutes, stirring continuously.

7. 7

   Step 7

   Add 1 cup of water, salt to taste, and bring to a simmer. Cover and cook on low heat for 1-1.5 hours, or until the lamb is tender.

8. 8

   Step 8

   Garnish with fresh coriander and serve hot with naan or rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rogan josh can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.