Lamb Rogan Josh
Submitted by happyzhangbo
Lamb rogan josh, the Kashmiri curry, with lamb marinated in spiced yogurt overnight then pressure-cooked fork-tender in a fragrant tomato, ginger, and garam masala gravy. Deeply spiced, not just hot.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minRogan josh is the aromatic lamb curry of Kashmir, built on a deep, brick-red gravy that’s all about fragrance, not just heat.
Two steps make this version sing. First, the lamb marinates overnight in yogurt and freshly ground cardamom, cinnamon, and a warm blanket of paprika, turmeric, coriander, and cumin. The yogurt tenderizes the meat while the spices work their way in.
Second, a smooth puree of tomatoes, onion, ginger, garlic, and garam masala forms the sauce base, cooked down before the lamb joins it.
The pressure cooker is the time-saver here, coaxing tough lamb shoulder to fork-tender in about 20 minutes instead of hours of slow braising. Once you release the pressure, simmer the curry uncovered to thicken the gravy and concentrate the flavor. A handful of fresh cilantro stirred in at the end keeps everything bright.
Chef Tips
- Grinding the whole cardamom and cinnamon fresh makes a real difference; pre-ground spices lose their perfume fast.
- Don’t skip the overnight marinade, since that’s where the lamb gains both tenderness and depth.
- After pressure cooking, taste a piece; if it isn’t fork-tender, give it another 5 minutes under pressure before reducing the sauce.
Variations
- No pressure cooker? Braise it covered on the stovetop or in a low oven until the lamb is tender, around 1½ to 2 hours.
- Use bone-in lamb for an even richer, more flavorful gravy.
- Stir a spoonful of yogurt or cream into the sauce at the end for a milder, silkier finish.
Ingredients
Directions
In a bowl or zippered plastic bag, toss lamb with yogurt.
In a blender or spice grinder, pulverize whole cardamom and cinnamon.
Add to lamb mixture with paprika, turmeric, coriander, cumin and cayenne.
Cover and refrigerate overnight.
In a food processor, combine garam masala, tomatoes, garlic, onions and ginger; purée until smooth.
In a pressure cooker, heat oil over medium heat.
Add tomato mixture and cook for 5 minutes.
Stir in lamb and marinade. Stir in water.
Lock the lid in place and bring cooker up to full pressure over medium-high heat.
Reduce heat to medium-low, just to maintain even pressure, and cook for 20 minutes.
Remove from heat and release pressure quickly.
The lamb should be fork tender.
If not, return to full pressure and cook for another 5 minutes.
Release pressure quickly.
Remove lid and bring to boil.
Reduce heat and simmer curry until nicely thickened.
Stir in cilantro just before serving.
Garnish with cilantro sprigs.
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