Indian 90 min

Rogan Josh

Name: Rogan Josh
Total time: 90 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2.5 lbs bone-in lamb shoulder, cut into 2-inch pieces; 1 cup whole milk yogurt, whisked; 4 tablespoons ghee; 2 large yellow onions, thinly sliced; 6 cloves garlic, minced; 2-inch piece fresh ginger, grated; 4 Kashmiri dried red chiles, soaked and ground; 2 teaspoons coriander powder; 1 teaspoon cumin powder; 1 teaspoon fennel powder; 1/2 teaspoon ginger powder; 4 cardamom pods, lightly crushed; 2 bay leaves; 1 cinnamon stick; 1/2 teaspoon garam masala; Salt to taste; Fresh cilantro for garnish

high-proteincomfort-foodgluten-freespicy

Ingredientsfor 2

520

Cal

42g

Protein

10g

Carbs

34g

Fat

12.5 lbs bone-in lamb shoulder, cut into 2-inch pieces
21 cup whole milk yogurt, whisked
34 tablespoons ghee
42 large yellow onions, thinly sliced
56 cloves garlic, minced
62-inch piece fresh ginger, grated
74 Kashmiri dried red chiles, soaked and ground
82 teaspoons coriander powder
91 teaspoon cumin powder
101 teaspoon fennel powder
111/2 teaspoon ginger powder
124 cardamom pods, lightly crushed
132 bay leaves
141 cinnamon stick
151/2 teaspoon garam masala
16Salt to taste
17Fresh cilantro for garnish

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Instructions

1
Heat ghee in a heavy-bottomed Dutch oven over high heat. Season lamb pieces with salt. Working in batches, sear lamb for 4–5 minutes per batch until deeply browned on all sides. Remove and set aside. This browning step builds the entire flavor base.
2
In the same pot over medium heat, add cardamom, bay leaves, and cinnamon. Sizzle 30 seconds. Add onions and cook for 15–18 minutes, stirring often, until very deeply golden and almost caramelized.
3
Add garlic, ginger, and ground Kashmiri chiles. Cook for 3 minutes. Add coriander, cumin, fennel, and ginger powder. Stir for 2 minutes over medium heat until fragrant.
4
Reduce heat to low. Add whisked yogurt one tablespoon at a time, stirring constantly after each addition to prevent curdling. Once all yogurt is incorporated, return lamb to the pot and stir to coat.
5
Add 1.5 cups warm water. Bring to a simmer, cover tightly, and cook on very low heat for 70–80 minutes until the lamb is completely tender and falls off the bone. Check and stir every 20 minutes. Uncover for the final 10 minutes to concentrate the sauce. Stir in garam masala and garnish with cilantro.