Rogan Josh

Ingredients

• 800g lamb shoulder, cubed
• 2 onions, sliced
• 1 cup yoghurt
• 1 tbsp ginger-garlic paste
• 2 tsp Kashmiri chilli powder
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp garam masala
• 4 cardamom, 4 cloves, 1 cinnamon
• 4 tbsp oil
• Salt

Instructions

1. Brown the lamb in oil; set aside.
2. Fry the onions until golden, add the whole spices and ginger-garlic.
3. Stir in the ground spices, then the yoghurt a spoon at a time.
4. Return the lamb, add 2 cups water, cover and simmer gently for 1.5 hours until tender.
5. Finish with garam masala.

Serving suggestions

• Serve with rice or naan.

Storage & reheating

Keeps 4 days; better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions