Print

Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt

Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the rich flavors of Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt, a delightful dish that transforms tender lamb into a savory masterpiece. This slow-cooked curry is infused with aromatic spices like cumin and coriander, while the vibrant Kashmiri chili adds a beautiful color and mild heat. The creamy yogurt brings balance to the dish, making it perfect for family dinners or special occasions. Serve it with fluffy rice or warm naan for an authentic experience that will satisfy your taste buds and leave you craving more.

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

  1. Prepare all ingredients: chop lamb, slice onion, mince garlic, and grate ginger.
  2. In a Dutch oven, heat ghee over medium heat. Sauté onions until golden brown, then add garlic and ginger; cook for another minute.
  3. Increase heat to medium-high and add lamb chunks; brown on all sides for about 5-7 minutes.
  4. Lower heat to medium; stir in spices (Kashmiri chili powder, cumin, coriander, turmeric, cinnamon) and mix well. Gradually add whisked yogurt while stirring to prevent curdling.
  5. Cover pot with lid; reduce heat to low and let simmer for 2-3 hours until lamb is fork-tender. Stir occasionally and add water if needed.
  6. Taste for seasoning; serve hot with rice or naan.

Nutrition

Find it online: https://savorydishworld.com/slow-cooked-lamb-rogan-josh-with-kashmiri-chili-and-yogurt/

save me