🍛 Lamb rogan josh

Name: Lamb rogan josh
Total time: 120 min
Yield: 4
Cuisine: India · Kashmir
Ingredients: 800 g lamb shoulder, cubed; 2 onions, finely sliced; 4 garlic cloves and 1 tbsp ginger, grated; 2 tbsp Kashmiri chili powder; 200 g plain yogurt, whisked; 1 tsp ground fennel, 4 cardamom pods, 1 cinnamon stick; 2 tbsp vegetable oil, salt; Fresh coriander to serve

Origin: India · Kashmir

735kcal

per serving · 350 g

210kcal

per 100 g

63 gProtein18 g / 100 g

49 gFat14 g / 100 g

14 gCarbs4 g / 100 g

Rogan josh is a Kashmiri curry of lamb braised slowly with onion, garlic, ginger and yogurt in a deep red sauce coloured by mild Kashmiri chili. The sauce is aromatic rather than fiery, with warm spices and a gentle tang from the yogurt. The lamb becomes meltingly tender, and the curry is served with rice or flatbread and fresh coriander.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein18 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, yogurt

Contains dairybecause of: yogurt

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

lamboniongarlicgingerchili pepperyogurtcoriander

Recipe

4 servings120 min

Ingredients

800 g lamb shoulder, cubed
2 onions, finely sliced
4 garlic cloves and 1 tbsp ginger, grated
2 tbsp Kashmiri chili powder
200 g plain yogurt, whisked
1 tsp ground fennel, 4 cardamom pods, 1 cinnamon stick
2 tbsp vegetable oil, salt
Fresh coriander to serve

Method

Heat the oil, add the whole spices and fry the onions until deep golden.
Add the garlic, ginger and lamb and brown for 8–10 minutes.
Stir in the chili powder and fennel, then add the yogurt a spoonful at a time, stirring so it does not split.
Add 300 ml water and salt, cover and simmer for 75–90 minutes until the lamb is tender.
Reduce the sauce if needed and finish with coriander.

How to make it lighter

Use lean leg of lamb and trim the fat before cooking.
Cut the oil to 1 tbsp and use low-fat yogurt.
Serve with a small portion of rice and a side of salad or vegetables.

History

Rogan josh is a signature dish of Kashmiri cooking and is often linked to Persian influence that arrived with the Mughals; the name is often explained as rogan, 'oil' or 'fat', and josh, 'heat' or 'intensity'. It later became a staple of Indian restaurant menus worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →