Rogan Josh
Savor the rich, aromatic flavors of lamb Rogan Josh, a comforting delight that warms the soul.
Ingredients
- 1.2 kg lamb, cut into cubes
- 3 large onions, thinly sliced
- 4 garlic cloves, finely chopped
- 2 tbsp fresh ginger, finely grated
- 3 tbsp neutral oil or ghee
- 2 tbsp Kashmiri chili
- 2 tsp fennel powder
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 4 whole cloves
- 3 dl Greek yogurt
- 1.5 tsp salt
How to make it
- Pat the lamb cubes dry with paper towels and sprinkle them with the salt.
- Heat the oil or ghee in a heavy pot over medium heat, add the sliced onions, and cook them slowly for 12 to 15 minutes until soft, deep golden, and sweet.
- Stir in the garlic and fresh ginger, then cook for 1 minute until fragrant.
- Add the Kashmiri chili, fennel powder, ground cardamom, ground cinnamon, and whole cloves, and stir for 30 seconds so the spices darken slightly in the fat.
- Add the lamb and turn it well in the spiced onion base until every piece is coated and the surface loses its raw color.
- Lower the heat and stir in the Greek yogurt a spoonful at a time, keeping the pot moving so the sauce stays smooth and coats the meat.
- Cover the pot and simmer gently for about 1 hour and 15 minutes, stirring now and then, until the lamb is tender and the gravy is thick, glossy, and brick-red.
- Rest the Rogan Josh for 5 minutes, then serve it in shallow bowls with the lamb covered in the red sauce and the onion strands visible on top.
