No wonder lamb rogan josh is one of the most loved Indian dishes. It’s so delicious and you can make this restaurant style version easily at home.
There are dozens of variations of lamb curries across India, and this one comes from Kashmir. This northern state of India is very famous for its vibrant food. Kashmiri chicken is a great example.
Lamb rogan josh is one of my most favorites at Indian restaurants until I discovered its restaurant version. These days, I make them very often as the whole family has fallen in love with this dish. This tastes so good and is an exact replica of its restaurant version, maybe even better.
Now this is one of my go-to recipes for special occasions and get-togethers. A great crowd pleaser when you’re short on time. And this even makes a simple weeknight dinner when paired with roti, naan, or steamed rice.
You can even freeze this curry for busy days and just reheat before serving. Moreover, you’ll find the answer for the perfect comfort food in this curry.
Before you start making the curry, you need to make onion paste, ginger garlic paste and rogan josh spice mix.
- To make the onion paste, you need to grind chopped onions.
- Add a little water to make smooth paste. Set aside.
- To make ginger garlic paste, grind chopped ginger and garlic to a coarse paste.
- Add a little water if needed. You can use store bought paste if you like. But fresh paste imparts a lovely flavor to the sauce.
- Making the spice mix is a two-step process. First, you need to roast fennel and cumin seeds. To do this, heat a frying pan over low heat. ‘Low heat’ is a must to prevent the spices from burning. Add the spices and stir continuously until it changes color and releases a nice aroma. Then let it cool down. Place it in a spice grinder or use a mortar and pestle to grind roast spices. Transfer to a small bowl.
- Add the other spices- ground turmeric, ground coriander, garam masala, paprika and red chili powder to the bowl. Mix well. Now the rogan josh spice mix is ready.
Now you can start making lamb rogan josh.
- Place a large pan over medium-high heat. Heat oil. Add cardamom pods, cloves and bay leaves. Fry for 1-2 minutes.
- Add onion paste. Fry again for 1-2 minutes. Stir continuously while frying.
- Add ginger-garlic paste. Fry for another 2 minutes. Again, stir constantly while frying.
- Add spice mix. Fry for 1 minute. Remember to stir continuously.
- Add tomato paste and canned tomatoes. Fry for 1-2 minutes. Stir constantly. If you are using fresh tomatoes, cooking time will be a bit longerand you’ll need to fry it until the tomatoes become soft and mushy.
- Add lamb and enough salt. Mix well. Cover with a lid. Cook for 10 minutes. Open the lid and stir occasionally.
- Add yogurt. Add 250 ml hot water to the curry. Boil. Simmer for 30-40 minutes. Cook lamb. garnish with chopped coriander or mint leaves.
- 1 large red or brown onion, roughly chopped
- 4cm piece ginger, peeled and chopped
- 5 garlic cloves, peeled and chopped
- 1tsp fennel seeds
- 1tsp cumin seeds
- 3 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garam masala
- 2 tsp paprika
- ½ tsp red chili powder
- 4 tbsp oil
- 4 green cardamom pods
- 5 cloves
- 2 dried bay leaves
- 1 tbsp tomato paste
- 2 tbsp canned diced tomatoes or 1 tomato, diced
- 600g lamb, cut into small bite sized pieces
- 1½ tbsp natural yogurt
- Salt to taste
- Chopped coriander or mint leaves, to garnish
- Place onions in the small bowl of a food processor. Add a little water and grind to a smooth paste. Transfer onion paste to a small bowl. Set aside.
- Place ginger and garlic in the food processor. Add a little water and grind to a coarse paste. Set aside.
- Heat a small frying pan over low heat. Add fennel and cumin seeds. Roast, stirring, for 2-3 minutes or until aromatic. Leave to cool. Place in a spice grinder or mortar and pestle and grind to a coarse powder.
- Combine together fennel-cumin mix, ground coriander, ground turmeric, garam masala, paprika and red chili powder in a small bowl. Set aside.
- Heat oil in a large casserole over medium-high heat. Stir fry cardamom, cloves and bay leaves for 1-2 minutes.
- Add onion paste. Cook, stirring, for 1-2 minutes or until the raw smell disappears. Add ginger garlic paste. Cook, stirring, for 2 minutes or until fragrant.
- Stir in spice mix. Cook for 1 minute or until aromatic. Add tomato paste and canned tomatoes. Cook, stirring often, for 1-2 minutes.
- Add lamb. Season with salt. Cook, stirring occasionally, for 10 minutes. Stir yogurt into the curry. Cover lamb with 250 ml hot water. Bring to the boil.
- Reduce heat to medium-low, and simmer, covered and stirring occasionally, for 30-40 minutes or until lamb is cooked through.
- Sprinkle with chopped coriander and mint leaves. Serve with naan, roti or rice.