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Lamb Rogan Josh Recipe Easy Homemade Rich Creamy Curry Guide

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A rich, creamy Indian curry featuring tender lamb shoulder slow-cooked with aromatic spices and yogurt for a comforting and flavorful meal.

Ingredients

Scale
  • 2 pounds lamb shoulder, cubed
  • 1 cup plain full-fat yogurt
  • 2 large onions, finely sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup tomato puree
  • 3 tablespoons vegetable oil or ghee
  • 4 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick (about 2 inches)
  • 2 bay leaves
  • 1 tablespoon Kashmiri chili powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • A handful fresh cilantro, chopped
  • 1 cup water or lamb stock

Instructions

  1. Trim excess fat from the lamb shoulder and cut into 1.5-inch cubes. Pat dry with paper towels. (10 minutes)
  2. In a large bowl, combine lamb cubes with yogurt, half the garlic, half the ginger, and half the Kashmiri chili powder. Mix well, cover, and marinate for at least 30 minutes or up to 2 hours in the fridge.
  3. Heat oil or ghee in a heavy-bottomed pot over medium heat. Add cardamom pods, cloves, cinnamon stick, and bay leaves. Sizzle for 30 seconds to release aromas.
  4. Add sliced onions and sauté until golden brown and caramelized, about 15-20 minutes, stirring frequently.
  5. Stir in remaining garlic and ginger, cooking for 2 minutes until fragrant.
  6. Add marinated lamb with marinade to the pot. Cook on medium-high heat, stirring often, until lamb browns on all sides and yogurt thickens, about 10-12 minutes.
  7. Sprinkle coriander powder, cumin powder, turmeric, and remaining Kashmiri chili powder. Stir well and cook for 2 minutes to toast spices.
  8. Add tomato puree and cook for 5 minutes until it darkens slightly.
  9. Pour in water or lamb stock, stir, and bring to a gentle simmer. Season with salt.
  10. Reduce heat to low, cover pot partially, and simmer for 1 to 1.5 hours, stirring occasionally until lamb is tender and sauce thickens. Add more water if needed.
  11. Stir in garam masala during the last 5 minutes of cooking.
  12. Remove whole spices if desired, garnish with fresh cilantro, and serve hot with basmati rice or naan bread.

Notes

Use Kashmiri chili powder for mild heat and vibrant color. Marinate lamb for at least 30 minutes for tender meat. Caramelize onions slowly for sweetness. Add garam masala at the end to preserve aroma. For dairy-free, substitute yogurt with coconut yogurt or cream. If sauce is too acidic, add a pinch of sugar. Simmer low and slow for best tenderness.

Nutrition

Keywords: lamb rogan josh, Indian curry, creamy lamb curry, slow cooked lamb, homemade curry, easy lamb recipe

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