Lamb Rogan Josh
AI-generated image
Gluten-free 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 servings Medium
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How to prepare

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 AI-generated image
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 AI-generated image
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.

Why this recipe works

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.

Storage and reheating

How to store it

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

How to reheat it

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 / serving

661kcal
53.01 gprotein
11.18 gcarbs
46.48 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 13 Aug 2026 · updated 13 Aug 2026

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