Slow-Cooked Lamb Rogan Josh

Indian · Year-round · 210 min · Serves 6 · By Lesapor Test Kitchen

This robust Rogan Josh is a traditional Kashmiri dish known for its fragrant spices and slow-cooked tenderness. Making it in advance allows the flavors to deepen over time, making it ideal for a make-ahead meal. Serve it with basmati rice or warm naan for a satisfying meal.

Ingredients

• 2 pounds lamb shoulder, cut into 2 inch cubes
• 3 tablespoons ghee
• 2 large onions, finely sliced
• 4 cloves garlic, minced
• 2 inches ginger, grated
• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 cup plain yogurt
• 1/2 cup water
• 3 tablespoons almond meal
• Flaky sea salt, to taste
• Fresh cilantro, chopped, for garnish

Method

1. In a large heavy-bottomed pot, heat the ghee over medium heat. Add the sliced onions and sauté until they are deep golden brown, about 10-15 minutes.
2. Add the minced garlic and grated ginger, sauté for another 2 minutes until fragrant.
3. Stir in the Kashmiri red chili powder, turmeric, coriander, and cumin. Cook for 1-2 minutes until the spices are toasted.
4. Add the lamb cubes to the pot, stirring to coat them evenly with the spice mixture.
5. In a bowl, whisk together the yogurt and almond meal. Slowly add to the pot, mixing continuously to avoid curdling.
6. Pour in the water and bring the mixture to a simmer. Lower the heat, cover the pot, and let it cook gently for about 2 1/2 hours or until the lamb is tender.
7. Once the lamb is cooked, stir in the garam masala and season with flaky sea salt to taste. Let it rest for 10 minutes before serving.
8. Garnish with fresh chopped cilantro before serving with rice or naan.