Slow-Roasted Lamb Rogan Josh

How to Make Slow-Roasted Lamb Rogan Josh

Total time: 1 h 50 min · Yields 4 servings

1. 1

   Marinate the Lamb

   In a large bowl, combine the lamb chunks with the whisked yogurt, turmeric, and salt. Allow it to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for better flavor penetration.

2. 2

   Bloom the Whole Spices

   Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the black and green cardamom, cinnamon stick, cloves, and bay leaves. Sauté for 1 minute until they become aromatic and slightly swell.

3. 3

   Brown the Onions and Aromatics

   Add the sliced onions to the pot. Cook over medium-low heat for 15-20 minutes, stirring frequently, until they are deep golden brown. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

4. 4

   Build the Base

   Add the pureed tomatoes and cook until the oil starts to separate from the sides. In a small bowl, mix the Kashmiri chili powder, coriander, fennel, ginger powder, and asafoetida with 2 tablespoons of water to form a paste. Add this paste to the pot and cook for 3 minutes.

5. 5

   The Slow Simmer

   Increase heat to medium-high and add the lamb with its marinade. Brown the lamb for 5-7 minutes. Pour in the stock or water, bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 60-75 minutes, or until the lamb is tender and the sauce has thickened.

6. 6

   Finishing Touches

   Once the meat is tender, check the seasoning and add salt if needed. Garnish with a generous handful of chopped cilantro and a drizzle of melted ghee before serving.