Lamb Rogan Josh.

~100 minutes estimated. This onion-tomato adaptation is not a definitive Kashmiri Pandit-style rogan josh.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 24.69 oz by weight boneless lamb shoulder, cubed
• 5.29 oz by weight plain yogurt
• 1 tsp ground fennel
• 0.5 tsp ground ginger
• 13.53 fl oz water

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add lamb and turn in the masala. Lower heat and stir in yogurt gradually.

4. 04

   Add fennel, ground ginger, and water. Cover and simmer slowly until the lamb is tender, topping up as needed.

5. 05

   Use a food thermometer and safe meat handling; whole-cut lamb must reach at least 145°F / 63°C with a 3-minute rest, and braising shoulder for tenderness usually takes longer.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

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