Description
Indulge in the comforting flavors of Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt, a dish that is sure to warm your heart and satisfy your palate. This aromatic curry features tender chunks of lamb cooked to perfection in a rich blend of spices, including the vibrant Kashmiri chili that adds both color and depth. The creamy yogurt sauce balances the heat, creating a delightful meal ideal for family dinners or special gatherings. Pair it with fluffy rice or soft naan for an unforgettable dining experience.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 2 tablespoons ghee or oil
- 1 large onion, finely sliced
- 6 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup plain yogurt
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 4 green cardamom pods
Instructions
- In a heavy-bottomed pot, heat ghee or oil over medium heat. Add sliced onion and sauté until golden brown (8-10 minutes). Stir in garlic and ginger; cook for another 2 minutes.
- Increase heat to medium-high and brown lamb chunks in batches (5-7 minutes per batch).
- Reduce heat to medium; add spices (Kashmiri chili powder, cumin, coriander, turmeric, cinnamon, cardamom) and stir well.
- Gradually mix in the whisked yogurt while lowering the heat to avoid curdling.
- Cover pot; reduce heat to low and simmer for 2-3 hours until lamb is tender, stirring occasionally.
- Taste and adjust seasoning before serving hot with rice or naan.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg