Rogan Josh Recipe

Name: Rogan Josh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 1 piece · Cinnamon stick; 100 ml · Coconut milk; 15 ml · Coriander leaves; 5 ml · Coriander powder; 5 ml · Garam masala; 1 piece · Garlic; 5 ml · Ground cumin; 5 ml · Kashmiri red chili; 200 g · Lamb shoulder; 20 ml · Oil; Salt; 15 ml · Tomato puree; 5 ml · Turmeric powder; 150 ml · Water

Ingredients

2 servings

Cinnamon stick
broken
1 pc
Coconut milk
100 ml
Coriander leaves
freshly chopped
15 ml
Coriander powder
5 ml
Garam masala
5 ml
Garlic
crushed
1 pc
Ground cumin
5 ml
Kashmiri red chili
5 ml
Lamb shoulder
cut into 2 cm cubes
200 g
Oil
20 ml
Salt
to taste
Tomato puree
15 ml
Turmeric powder
5 ml
Water
150 ml

Flavor profile

Spice

Richness

Method

1Heat 20 ml oil in a heavy-bottomed pot over medium heat. Add 1 crushed garlic clove and 1 small cinnamon stick, sauté for 30 seconds until fragrant.
2Add 200 g lamb shoulder, cut into 2 cm cubes, and brown on all sides. Remove and set aside.
3In the same pot, add 1 tsp ground Kashmiri red chilli, 1 tsp ground coriander, 1/2 tsp ground cumin, and 1/4 tsp turmeric. Stir for 20 seconds to bloom the spices.
4Return the lamb to the pot. Add 150 ml warm water and 1 tbsp tomato paste. Stir well to coat the meat.
5Bring to a gentle simmer, then cover and cook on low heat for 15 minutes, stirring occasionally.
6Add 100 ml full-fat coconut milk (dairy-free) and 1 dried Kashmiri chilli (broken). Simmer uncovered for 5 minutes to thicken the sauce.
7Stir in 1 tbsp fresh coriander leaves and 1/2 tsp garam masala. Adjust salt to taste.
8Serve hot with steamed basmati rice or naan, garnished with extra coriander.