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Per serving
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- 1
Toast the whole spices
Heat 2 tablespoons of the oil in a large pot or Dutch oven over medium heat. Add the whole cloves, cinnamon stick, crushed cardamom pods, and mace. Cook about 1 minute, stirring, until everything smells fragrant.
- 2
Build the base
Add the chopped onion and chopped red bell pepper. Cook about 10 minutes, until the onion is nicely browned and softened. Stir in the chopped ginger, chopped garlic, and tomato paste and cook 1 minute more, until the garlic blooms. Pour in 1/4 cup water or stock to deglaze, scraping up the browned bits, and let it cook down until almost gone.
- 3
Blend the curry paste
Transfer the mixture to a blender or food processor and blend until smooth. Set the paste aside.
- 4
Brown the lamb
Heat the remaining 2 tablespoons oil in the same pot over medium-high heat. Season the cubed lamb shoulder with salt and brown it in batches, about 2 to 3 minutes per side, so it takes on color.
- 5
Bloom the ground spices
Stir the Kashmiri chili powder, ground coriander, ground fennel, and ground turmeric into the lamb. Cook 1 minute, stirring, to bloom the spices in the fat.
- 6
Simmer low and slow
Return the blended curry paste to the pot along with the chicken stock. Bring to a boil, then cover, reduce the heat, and simmer gently for about 1.5 hours, until the lamb is fork-tender. Add a splash of water or stock along the way if it looks dry.
- 7
Finish rich and creamy
Gently stir in the ground almonds, yogurt, and garam masala. Simmer uncovered for 10 minutes so the sauce thickens and the flavors come together. Taste and adjust salt.
- 8
Serve
Serve hot over basmati rice with warm naan or roti and a scatter of fresh cilantro.
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Rogan Josh (Kashmiri Lamb Curry)
Created by: SpiceRouteCooks
Ingredients
- 4 tbsp vegetable oil
- 3 cloves
- 1 cinnamon stick
- 6 cardamom pods
- 1 mace
- 1 onion
- 1 red bell pepper
- 2 tbsp ginger
- 5 garlic
- 3 tbsp tomato paste
- 1 1/2 lb lamb shoulder
- 1 tbsp Kashmiri chili powder
- 1 tsp ground coriander
- 1 tsp ground fennel
- 1 tsp ground turmeric
- 1 1/2 cup chicken stock
- 2 tbsp ground almonds
- 1/2 cup yogurt
- 1 tbsp garam masala
- salt
Instructions
- Toast the whole spicesHeat 2 tablespoons of the oil in a large pot or Dutch oven over medium heat. Add the whole cloves, cinnamon stick, crushed cardamom pods, and mace. Cook about 1 minute, stirring, until everything smells fragrant.
- Build the baseAdd the chopped onion and chopped red bell pepper. Cook about 10 minutes, until the onion is nicely browned and softened. Stir in the chopped ginger, chopped garlic, and tomato paste and cook 1 minute more, until the garlic blooms. Pour in 1/4 cup water or stock to deglaze, scraping up the browned bits, and let it cook down until almost gone.
- Blend the curry pasteTransfer the mixture to a blender or food processor and blend until smooth. Set the paste aside.
- Brown the lambHeat the remaining 2 tablespoons oil in the same pot over medium-high heat. Season the cubed lamb shoulder with salt and brown it in batches, about 2 to 3 minutes per side, so it takes on color.
- Bloom the ground spicesStir the Kashmiri chili powder, ground coriander, ground fennel, and ground turmeric into the lamb. Cook 1 minute, stirring, to bloom the spices in the fat.
- Simmer low and slowReturn the blended curry paste to the pot along with the chicken stock. Bring to a boil, then cover, reduce the heat, and simmer gently for about 1.5 hours, until the lamb is fork-tender. Add a splash of water or stock along the way if it looks dry.
- Finish rich and creamyGently stir in the ground almonds, yogurt, and garam masala. Simmer uncovered for 10 minutes so the sauce thickens and the flavors come together. Taste and adjust salt.
- ServeServe hot over basmati rice with warm naan or roti and a scatter of fresh cilantro.