Lamb Rogan Josh
Recipe from Food & Wine

Vikram Sunderam relies on plenty of spices, like cardamom, cloves, and cumin, to flavor this succulent lamb stew (the name translates roughly into "red lamb"). Use Madras curry powder, a spice blend, in place of the individual spices.


Lamb Rogan Josh
Tina Rupp

not yet rated

read comments

add your rating
add a comment
Servings: 4 to 6
Prep Time: 1 hr 10 mins
Total Time: 1 hr 45 mins
Related Categories: Asian Cuisine, Indian Cuisine, Indian Curry Dishes, Indian Lamb Dishes, Lamb, Lamb Stew
 
savings in
change zip
 
Ingredients
  • 1/4  cup
    canola oil
    see savings
    On Sale
  • 2  pounds
    boneless lamb shoulder, cut into 1-inch pieces
    see savings
    On Sale
  •  
    Kosher salt
    see savings
    On Sale
  • 2 
    onions, thinly sliced (3 cups)
    see savings
    On Sale
  • 2  tablespoons
    minced fresh ginger
    see savings
    On Sale
  • 2 
    garlic cloves, minced
    see savings
    On Sale
  • 1  tablespoon
    plus 1 teaspoon Madras curry powder
    see savings
    On Sale
  • 1  teaspoon
    turmeric
    see savings
    On Sale
  • 1/2  teaspoon
    cayenne pepper
    see savings
    On Sale
  • 2 
    bay leaves
    see savings
    On Sale
  • 1  14-ounce
    can tomato puree
    see savings
    On Sale
  • 1  cup
    plain whole-milk yogurt
    see savings
    On Sale
  • 2  cups
    water
    see savings
    On Sale
  • 1  teaspoon
    garam masala
    see savings
    On Sale
  •  
    Cilantro leaves, for garnish
    see savings
    On Sale
  •  
    Basmati rice and warm naan, for serving
    see savings
    On Sale
add ingredients to list

Directions
1.
In a large, enameled cast-iron casserole, heat the oil. Season the lamb with salt and cook over high heat, stirring occasionally, until the lamb is browned, about 12 minutes; using a slotted spoon, transfer to a plate.
2.
Add the onions to the casserole and cook over moderate heat until lightly browned, 4 minutes. Add the ginger, garlic, curry, turmeric, cayenne, and bay leaves and cook for 2 minutes. Add the tomato, yogurt, and water; bring to a boil. Season with salt.
3.
Return the lamb and any juices to the casserole. Cover partially and simmer over low heat until the lamb is very tender, 1 hour. Stir in the garam masala; cook for 5 minutes. Discard the bay leaves. Garnish with cilantro. Serve with rice and naan.
Add Your Review
Related Recipe
Curried Chicken Thighs
Curried Chicken Thighs

If you like, fix this saucy chicken curry with boneless chicken thighs. Just reduce the cooking time to 10 minutes after adding the chicken broth.

 Articles
Worldly Lamb Stews
.... Fresh basil as a garnish adds bright flavor. Lamb Rogan Josh: Indian chef Vikram Sunderam created... this stew ("lamb rogan josh" translates roughly into "red lamb") using cardamom, cloves, and cumin...Spring lamb is the meat of the season. And one of the best expressions of boldy flavored meat... read more...
Lamb: Cook Once Eat Twice
... Easter plans! Most of my energy is going toward a festive Easter dinner for the family. Lamb is a... tradition in our house, and this holiday I'm making a Rack of Lamb with Chimichurri Sauce (a classic South... American sauce of mint, shallot, jalapeno, garlic, vinegar, sugar, and oil). I pop the whole lamb roast... read more...
Succulent & Sensational: 7 Luscious Lamb Shank Recipes
...When we think of lamb, we tend to picture a plate of delicately Frenched chops with rosy middles..., or, on the other end of the spectrum, a roasted leg of lamb, fragrant with rosemary and garlic. Lamb... with plenty of moisture cooks lamb shanks perfectly, and creates a velvety sauce that's flavored... read more...
More Great Recipe Ideas from Food & Wine