Meal Prep · Indian
Rogan Josh
Aromatic and tender lamb curry from Kashmir, bursting with rich spices and a vibrant red hue.
Ingredients
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Step-by-step- In a large bowl, combine the lamb pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, and salt. Mix well to coat the lamb evenly. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices (cardamom, cloves, cinnamon stick, bay leaves) and asafoetida. Sauté for 30 seconds until fragrant.
- Add the finely sliced onions and sauté on medium-low heat until they turn golden brown and caramelized, about 15-20 minutes. Stir frequently to prevent burning.
- Increase heat to medium-high. Add the marinated lamb to the pot and sear for 5-7 minutes, stirring occasionally, until the lamb is browned on all sides.
- Stir in the tomato puree and cook for 5 minutes, stirring continuously, until the oil starts to separate from the mixture.
- Pour in the hot water or lamb stock. Bring the curry to a boil, then reduce heat to low, cover the pot, and simmer for 1 hour to 1 hour 30 minutes, or until the lamb is tender and cooked through. Stir occasionally to prevent sticking.
- Once the lamb is tender, check for seasoning and adjust salt if needed. Garnish with fresh chopped cilantro before serving. Serve hot with basmati rice or naan bread.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 35 g |
| Fat | 32 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Rogan Josh in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion cooled Rogan Josh into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water or stock if needed to loosen the consistency. Alternatively, microwave in short intervals, stirring in between.
Chef’s Corner
- For the best flavor, marinate the lamb for at least 4 hours or overnight. This allows the spices and yogurt to tenderize the meat and deepen the taste.
- Don’t rush browning the onions; caramelizing them slowly is crucial for the rich, sweet base of the curry and contributes significantly to the final color and flavor.
- Kashmiri red chili powder is key for the signature deep red color without excessive heat. If unavailable, use a mix of paprika and a small amount of regular red chili powder.
