Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt
Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt is a sumptuous dish that brings the essence of Indian cuisine right to your dining table. The tender lamb, slow-cooked in a medley of aromatic spices and creamy yogurt, offers a rich and satisfying flavor profile that’s perfect for cozy family dinners or special gatherings. As the lamb simmers, it absorbs the vibrant spices, resulting in a dish that’s not only delicious but also visually stunning with its vibrant colors. This recipe is easy to prepare, allowing you to enjoy a gourmet experience without spending all day in the kitchen.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
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)
- 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
- 1 cup plain yogurt (whisked)
Instructions
- Prepare by gathering all ingredients.
- In a Dutch oven over medium heat, heat ghee or oil; sauté onions until golden brown. Add garlic and ginger; cook until fragrant.
- Increase heat and brown the lamb on all sides; season with salt.
- Reduce heat and add spices; stir well to coat the lamb.
- Gradually whisk in yogurt; cook for about 5 minutes.
- Cover and reduce heat to low; simmer gently for 2-3 hours until tender.
- Serve hot with rice or naan.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg