Luxurious Lamb Rogan Josh
Indulge in this luxurious twist on the traditional Rogan Josh, featuring succulent lamb simmered to perfection in a rich, creamy sauce that is both aromatic and satisfying. This version omits lemon juice to ensure a velvety smooth finish, while the use of ghee adds a touch of elegance and enhances the flavors. Ideal for a special dinner or a cozy meal at home, this dish pairs beautifully with cumin rice, fresh vegetables, and tangy chutney. You'll want to savor every bite and share your culinary triumph with friends and family. Enjoy the warmth of the spices as they envelop the tender pieces of lamb for a truly memorable dining experience.
4
Servings
550
Calories
16
Ingredients
Ingredients
Lamb
2.5 lbs (Cubed)
Ghee
3 tablespoons (Melted)
Ground Cumin
1 tablespoon (Ground)
Ground Coriander
1 tablespoon (Ground)
Turmeric
1 teaspoon (Ground)
Chili Powder
1 teaspoon (Ground)
Fresh Ginger
1 inch cube (Grated)
Garlic Cloves
3 (Crushed)
Red Onion
1 large (Sliced)
Tomatoes
14 ounces (Chopped or crushed)
Tomato Purée
1 tablespoon (Puree)
Warm Water
5 ounces (Warm)
Salt
1 teaspoon (To taste)
Double Cream
4 ounces (Cream)
Garam Masala
2 teaspoons (Ground)
Fresh Coriander Leaves
2 tablespoons (Chopped)
Instructions
1
In a large pot, melt 2 tablespoons of ghee over medium heat. Add the lamb cubes and sauté until they change color. Remove the lamb from the pot and set aside.
2
Lower the heat to medium-low. In the same pot, add the ground cumin, ground coriander, turmeric, chili powder, grated ginger, and crushed garlic, stirring continuously for about 1 minute until fragrant.
3
Return the browned lamb to the pot, along with any juices. Increase the heat to medium and cook while stirring for 3 minutes, allowing the spices to coat the meat.
4
Add the sliced red onion to the pot and stir-fry for 5 minutes until the onions become translucent.
5
Incorporate the tomatoes (crushed or chopped) and tomato puree, cooking for another 2 minutes to meld the flavors.
6
Pour in the warm water and sprinkle in the salt. Bring the mixture to a boil, then reduce the heat and simmer for approximately 1 hour until the lamb is tender.
7
Once the lamb is tender, stir in the double cream and remove the pot from heat, allowing the cream to meld with the spices.
8
In a small frying pan, melt the remaining 1 tablespoon of ghee over medium heat. Add the garam masala and stir until aromatic, about 30 seconds.
9
Add a tablespoon of the sauce from the lamb pot into the frying pan, stirring well, and then mix it back into the lamb curry.
10
Garnish with freshly chopped coriander leaves before serving.
11
Serve hot with cumin rice, a selection of seasonal vegetable dishes, chutney, and crispy pappads for an elevated dining experience.
Nutrition Information
41g
Fat
29g
Carbs
34g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Luxurious Lamb Rogan Josh?
It is a rich and aromatic Indian lamb curry simmered in a creamy sauce made with ghee, spices, and double cream.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
What type of meat is used in this Rogan Josh?
The recipe uses 2.5 lbs of cubed lamb.
Does this recipe include lemon juice?
No, this version omits lemon juice to ensure a velvety smooth finish for the sauce.
What kind of fat is recommended for cooking?
The recipe specifically uses ghee to add a touch of elegance and enhance the flavors.
How much fat is in one serving?
There are 41g of fat per serving.
How much protein does a serving provide?
Each serving provides 34g of protein.
What are the total carbohydrates per serving?
There are 29g of carbohydrates in each serving.
How long should the lamb be simmered?
The lamb should be simmered for approximately 1 hour until it becomes tender.
What is the first step in the instructions?
The first step is to melt 2 tablespoons of ghee in a large pot and sauté the lamb cubes until they change color.
How is the garam masala incorporated?
It is tempered by melting a tablespoon of ghee in a small pan, stirring in the garam masala until aromatic, then mixing it with a bit of sauce before adding it back to the main pot.
What kind of onions are used?
The recipe calls for one large red onion, sliced.
How much ginger and garlic are needed?
You will need a 1-inch cube of fresh ginger (grated) and 3 crushed garlic cloves.
What types of tomatoes are used in the sauce?
The sauce uses 14 ounces of chopped or crushed tomatoes plus 1 tablespoon of tomato puree.
Is cream used in this recipe?
Yes, 4 ounces of double cream are stirred in once the lamb is tender to create a luxurious texture.
What spices are used for the base aromatics?
The base spices include ground cumin, ground coriander, turmeric, and chili powder.
How much water is added for simmering?
The recipe requires 5 ounces of warm water.
What garnish is recommended?
The dish should be garnished with 2 tablespoons of freshly chopped coriander leaves.
What side dishes pair well with this lamb curry?
It pairs beautifully with cumin rice, seasonal vegetable dishes, chutney, and crispy pappads.
How long do you sauté the onions?
The sliced red onions should be stir-fried for 5 minutes until they become translucent.
What is the role of the tomato puree?
It is used to meld the flavors and deepen the tomato base of the sauce.
How much salt is required?
The recipe suggests 1 teaspoon of salt, or more to taste.
Can this recipe be used for special occasions?
Yes, it is described as ideal for a special dinner party or a cozy, elevated meal at home.
How do you prepare the fresh ginger?
The ginger should be grated before being added to the spices.
What is the total number of ingredients?
The recipe consists of 16 different ingredients.
Does the recipe use chili powder?
Yes, 1 teaspoon of ground chili powder is included.
When do you add the double cream?
The double cream is added at the end, after the lamb is tender and the pot is removed from the heat.
How much cumin is needed?
The recipe calls for 1 tablespoon of ground cumin.
What texture should the final sauce have?
The final sauce should be rich, creamy, and velvety smooth.