Lamb Rogan Josh
Image générée par IA
Sans gluten Indian

Lamb Rogan Josh

Tender lamb simmered in a fragrant Kashmiri-style sauce of yogurt, toasted spices, ginger, and garlic, finished with a deep red color and warming, balanced heat.

130 min 4 portions Medium
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Comment préparer

1
Season the lamb with 1 teaspoon of the salt and leave it at room temperature for 15 minutes while preparing the aromatics.
2
Heat the oil in a heavy Dutch oven over medium-high heat. Add the lamb in a single layer and sear for 6 to 8 minutes, turning occasionally, until browned on several sides; work in batches if necessary.
Lamb cubes browned in a Dutch oven Image générée par IA
3
Transfer the lamb to a plate. Lower the heat to medium, add the onion and cinnamon, and sauté for 8 to 10 minutes until the onion is deeply golden and soft.
4
Stir in the garlic and ginger and sauté for 1 minute, until aromatic but not browned. Add cumin, coriander, chili powder, turmeric, cardamom, and half of the garam masala; cook for 30 seconds to bloom the spices.
5
Whisk the room-temperature yogurt until smooth. Remove the pot from the heat and add the yogurt 1 tablespoon at a time, stirring constantly so it blends into the spiced onions without splitting.
6
Return the pot to medium heat and cook the yogurt mixture for 3 to 4 minutes, stirring, until glossy and the oil begins to separate at the edges.
7
Return the lamb and any juices to the pot. Add the hot water and remaining salt, scraping up any browned bits. Bring to a gentle boil, then reduce to a very low simmer.
8
Cover slightly ajar and simmer for 75 to 90 minutes, stirring every 20 minutes, until the lamb is fork-tender and the sauce is thick enough to coat a spoon. The lamb should reach at least 63°C/145°F and be tender throughout.
Finished Lamb Rogan Josh with tender lamb in a glossy red sauce Image générée par IA
9
Stir in the remaining garam masala, taste, and adjust the salt. Rest uncovered for 10 minutes so the sauce settles and the spices become more rounded.
10
Serve hot with basmati rice, naan, or roti, spooning the sauce over the lamb.

Pourquoi cette recette fonctionne

Browning builds savory depth, while yogurt softens the lamb and creates a tangy, velvety sauce. Kashmiri chili contributes vivid color and gentle fruitiness without making the curry harshly hot.

Conservation et réchauffage

Comment la conserver

Cool within 2 hours, refrigerate in a covered container for up to 3 days, or freeze for up to 3 months.

Comment la réchauffer

Reheat gently in a covered saucepan over medium-low heat with a splash of water, stirring occasionally, until steaming hot throughout; thaw frozen curry overnight in the refrigerator first.

Nutrition / portion

661kcal
53,01 gprotéines
11,18 gglucides
46,48 glipides
P
Pantryvale editorial kitchen
Recette préparée pour publication avec des ingrédients complets et des étapes ordonnées.
Publiée le 13 août 2026 · mise à jour le 13 août 2026