Description
Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt is a hearty dish that envelops your senses in rich flavors and aromas. This succulent lamb curry is slow-cooked to perfection, allowing the spices to meld beautifully while the yogurt adds a creamy finish. The use of Kashmiri chili powder gives this dish its vibrant color and mild heat, making it an inviting option for family dinners or special occasions. Serve it alongside fluffy naan or fragrant basmati rice for a comforting, satisfying meal that everyone will love.
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, whisked
- 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
- Prepare the ingredients by cutting the lamb into bite-sized chunks and finely slicing the onion.
- In a heavy-bottomed pot, heat ghee or oil over medium heat. Sauté the onion until golden brown, then add minced garlic and grated ginger.
- Brown the lamb chunks on all sides before adding the spices: Kashmiri chili powder, cumin, coriander, turmeric, cinnamon, and cardamom pods.
- Gradually stir in whisked yogurt and let it simmer for about 5 minutes.
- Cover and reduce heat to low; cook for 2-3 hours until lamb is tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg