Lamb Rogan Josh
Tender lamb chunks in a warming tomato-spiced sauce, aromatic and deeply savory, a restaurant favorite made simple.
Ingredients (serves 4)
- 1.5 lbs lamb shoulder
- 1.5 cups canned tomatoes
- 1 onion
- 4 cloves garlic
- 1 tbsp ginger
- 1 cup plain yogurt
- 1 tbsp garam masala
- 1 tbsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- 1 tsp salt
- 1 bay leaf
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Save this recipeInstructions
- 1
Cut lamb into 1-inch cubes, trimming excess fat. Heat olive oil in a large pot over medium-high heat.
- 2
Brown lamb in batches, 3 minutes per side. Transfer to a plate.
- 3
Add diced onion to pot, sauté until golden, about 5 minutes. Stir in minced garlic and ginger, cook 1 minute.
- 4
Add garam masala, cumin, and paprika, cook 1 minute. Stir in canned tomatoes and bay leaf.
- 5
Return lamb to pot, add 0.5 cup water. Bring to simmer, cover, and cook 45-50 minutes until lamb is tender.
- 6
Stir in yogurt and salt. Simmer uncovered 5 minutes. Remove bay leaf and serve hot with basmati rice.
