Rogan Josh (Kashmiri Lamb Curry)

Recipe prepared by Kita Roberts | Serves 6 | Prep: 20 mins. | Cook: 1 hr. 15 mins. | Rest: 10 mins.

This traditional Kashmiri lamb curry builds deep red color and fragrant spice into every bite, with slow cooked tender lamb in a rich, silky sauce that’s so good, you'll be scraping the bowl clean with naan.

Instructions

1. Heat oil in a Dutch oven or heavy-bottomed pot.

2. Add bay leaf, cardamom, clove, cinnamon, and mace. Sauté until fragrant.

3. Add lamb pieces and sear on all sides until browned.

4. Add the garlic and ginger. Cook for 1–2 minutes until aromatic.

5. Stir in the turmeric, chili powder, coriander, and salt. Add a splash of water to prevent burning if needed.

6. Add tomato paste and cook for another 2–3 minutes to deepen the flavor.

7. Lower the heat and gradually stir in the whisked yogurt to avoid curdling.

8. Add lamb stock or hot water, cover with a lid, and simmer on low for 45–60 minutes until the lamb is tender and the sauce thickens.

9. Stir in garam masala and adjust seasoning. Let the curry rest for 5–10 minutes before serving.

10. Garnish with fresh cilantro and serve with basmati rice or naan.

Ingredients

• 3 tbsp. vegetable oil

• 1 bay leaf

• 2 green cardamom pods

• 4 cloves

• 1 cinnamon stick

• 1 mace blade (or 1/8 tsp ground mace)

• 2 lb lamb shoulder, cut into medium chunks

• 1 tbsp. garlic, grated

• 1 tbsp. ginger, grated

• 1 tsp. turmeric powder

• 2 tsp. Kashmiri red chili powder (or mild paprika)

• 1 ½ tsp. kosher salt

• 1½ tsp. ground coriander

• 1 tsp. garam masala

• 2 tsp. tomato paste

• ½ cup plain yogurt, whisked

• 1 cup lamb stock (or hot water)

For Serving

• Fresh cilantro chopped

• Basmati rice

• raita

• naan

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This recipe originally appeared on GirlCarnivore.com/rogan-josh-kashmiri-lamb-curry/.