Description
Indulge in the rich flavors of Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt, a comforting dish that brings the essence of Indian cuisine to your dining table. This savory lamb curry features tender chunks of lamb shoulder slow-cooked to perfection, infused with aromatic spices like Kashmiri chili, cumin, and coriander. The addition of creamy yogurt balances the heat and enriches the sauce, making it a delightful option for family gatherings or an intimate dinner. Serve it alongside fluffy basmati rice or warm naan for a truly unforgettable experience.
Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 2 tablespoons ghee or oil
- 1 large onion, finely sliced
- 6 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 cup plain yogurt, whisked
- 2 teaspoons Kashmiri chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 4 green cardamom pods
Instructions
- Prepare ingredients: Chop lamb into chunks if necessary. Slice onion, mince garlic, and grate ginger.
- Sauté aromatics: Heat ghee or oil in a Dutch oven over medium heat. Add onions and sauté until translucent. Stir in garlic and ginger; cook for an additional minute.
- Brown the lamb: Increase heat to medium-high. Add lamb chunks; sear on all sides until browned (about 5-7 minutes).
- Add spices and yogurt: Reduce heat to medium. Mix in spices and pour in yogurt gradually while stirring to avoid curdling.
- Slow cook: Cover pot, reduce heat to low, and simmer for 2-3 hours until lamb is tender.
- Serve hot with rice or naan.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg