Lamb Rogan Josh

Tender chunks of lamb shoulder coated in a rich, deep red sauce. The aroma of toasted spices and ghee fills the air, with meat that pulls apart effortlessly with a fork.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 783
• Protein: 48 g
• Carbs: 18 g
• Fat: 55 g

Ingredients

• 800 g Lamb shoulder ( cut into large 3cm cubes )
• 3 tbsp ghee
• 2 piece Onion ( finely sliced )
• 4 piece Garlic ( minced )
• 2 tbsp kashmiri chili
• 1 tsp Ginger powder
• 5 piece cardamom ( whole, lightly crushed )
• 3 piece Clove
• 1 piece Cinnamon stick
• 1 tsp Fennel seed
• 0.5 tsp turmeric
• 150 g yogurt Indian ( whisked )
• 400 ml Mineral water
• 1 pinch Gray sea salt
• 30 g Fresh ginger ( peeled and grated )

Instructions

1. Sear the meat

   Heat the ghee in a cast iron pot. Sear the lamb cubes over high heat until a nice golden crust is formed. Remove and set aside.

2. Sauté the aromatics

   In the same fat, sauté the sliced onions, minced garlic, and grated fresh ginger. They should become translucent and lightly colored.

3. Toast the spices

   Add the cinnamon, cardamom, cloves, and fennel seeds. Let the essential oils release until the fragrance is intense. Stir in the Kashmiri chili, turmeric, and ginger powder.

4. Simmer slowly

   Return the meat to the pot. Add mineral water to cover. Cover and simmer over low heat. The sauce should reduce and thicken to coat the spoon.

5. Finish with yogurt

   Lower the heat to minimum. Stir in the Indian yogurt spoon by spoon, stirring constantly to prevent it from curdling. The sauce becomes velvety and glossy.

Chef's tips

• Do not burn the Kashmiri chili or it will turn bitter: as soon as it colors the oil, add liquid quickly.
• Patience is key: the meat should shred with the simple pressure of a spoon.

Storage

Keeps for 3 days in the fridge. Best reheated gently in a saucepan with a splash of water.