Authentic Lamb Rogan Josh Recipe — Traditional Indian Curry

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

10.0

Taste

6.5

Difficulty

9.5

Presentation

7.0

Nutrition

9.0

Value

9.0

Instructions

9.5

Ingredients

9.0

Time Accuracy

9.5

Would Make Again

9.5

Overall

Cooking Timeline

Prep 20 min

Cook 90 min

Step 1
Step 2
Step 3
Step 4
Step 5

Ingredients

Servings

Units

Main

2 lbs lamb shoulder (cubed)
3 tbsp ghee or vegetable oil

Aromatics

2 medium onions (finely chopped)
1 tbsp garlic paste
1 tbsp ginger paste

Spices

2 tbsp Kashmiri chili powder (for color and mild heat)
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala

Base

1 cup yogurt (whisked)
1 cup water or stock

Equipment

Heavy-bottomed pan or Dutch oven Ideal for slow braising
Wooden spoon
Measuring cups and spoons

Instructions

1

Heat ghee in a heavy-bottomed pan and brown the lamb pieces on all sides, then remove and set aside.
2

In the same pan, add chopped onions and sauté until golden brown.
3

Stir in garlic paste, ginger paste, and the blend of spices, cooking for 1-2 minutes until fragrant.
4

Reduce heat and slowly whisk in the yogurt to prevent curdling, simmering until oil separates.
5

Return the lamb to the pan, add water or stock, cover, and simmer on low heat for 60 to 75 minutes until tender.

Nutrition

Calories 520

Protein 34g

Carbs 10g

Fat 38g

Fiber 2g

Sugar 5g

Sodium 580g

Serving Size 1 serving

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An extraordinarily rich, fragrant curry that delivers authentic restaurant-quality flavor at home.

Pros

Deep, complex flavors
Tender meat
Vibrant color

Cons

Requires simmering time

Overview

A classic Kashmiri curry known for its vibrant red color and tender lamb chunks.

AI Insights

Summary

A quintessential Kashmiri curry featuring succulent lamb braised in a yogurt and spice sauce.

Tips

Use authentic Kashmiri chili powder for the signature rich red hue without excessive heat
Whisk yogurt thoroughly and lower heat before adding to prevent splitting
Slow cooking is key to getting melt-in-your-mouth tender meat