Description
Slow-Cooked Lamb Rogan Josh with Kashmiri Chili and Yogurt is a culinary delight that brings warmth and richness to any table. This tender lamb dish is infused with the vibrant flavors of Kashmiri chili and a creamy yogurt sauce, making it the perfect centerpiece for gatherings or family dinners. With its aromatic spices and melt-in-your-mouth texture, this slow-cooked recipe promises to impress every palate. Whether served over fragrant basmati rice or alongside soft naan, each bite delivers a burst of flavor that will leave everyone asking for seconds.
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
- Heat ghee or oil in a Dutch oven over medium-high heat. Sear lamb chunks until browned on all sides (about 5-7 minutes per batch). Remove and set aside.
- In the same pot, sauté sliced onions until translucent (about 5 minutes). Add minced garlic and grated ginger; cook for another minute.
- Stir in Kashmiri chili powder, cumin, coriander, turmeric, cinnamon, and cardamom pods. Toast spices for about 2 minutes.
- Return seared lamb to the pot along with whisked yogurt. Mix well to coat all pieces.
- Cover tightly and reduce heat to low (or transfer to a slow cooker). Cook for about 4-6 hours until lamb is tender.
- Serve hot with rice or naan.
- Prep Time: 20 minutes
- Cook Time: 4–6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 4g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg