Lamb Roghan-Josh
Submitted by di
Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minRoghan josh is one of the great curries of Kashmiri cooking, and this version builds its flavor from the ground up by dry-toasting whole coriander seeds before grinding them fresh.
That first step makes all the difference. Store-bought ground coriander can’t match the citrusy punch of freshly cracked seeds hitting a hot, dry pan. Combined with chilli flakes toasted right alongside, you get a spice base with real depth before the lamb even hits the ghee.
The yogurt goes in early, cooking down for 8 minutes with nutmeg and cardamom before the long simmer. This cooks out the raw tang and lets the yogurt thicken into a clinging sauce rather than a soupy broth. If you like a drier curry, pull the lid halfway through and let the liquid reduce.
The saffron-cream finish at the end is what sets this apart from everyday curries. Stir it in gently and keep the heat low so the cream doesn’t break.
Pro Tips
- Brown the lamb in batches so it sears instead of steaming. Crowding the pan gives you grey, boiled meat.
- Use full-fat yogurt. Low-fat versions can curdle during the long simmer.
- Toast the almond flakes in a dry pan until just golden. They go from perfect to burnt in seconds, so stand over them.
- Leftover roghan josh tastes even better the next day once the spices have had time to meld.
Variations
- Chicken version: Swap lamb for bone-in chicken thighs and reduce the simmer time to 30 minutes.
- Dairy-free: Replace ghee with neutral oil and swap yogurt for coconut cream. Skip the cream finish or use more coconut cream.
Ingredients
Directions
In a dry pan, toast the coriander seeds until very aromatic.
Add the chilli flakes and cook briefly, then grind to a fine powder.
Season the meat with ginger, and brown in the ghee or butter with the cloves.
Sprinkle on the coriander and chilli.
Add the yoghurt, the meat, nutmeg and cardamom to the pan and cook for 8 minutes, stirring occasionally.
Add the water, cover the pan and simmer for about 50 minutes until the meat is very tender.
Uncover halfway through cooking to reduce the sauce is a drier curry is preferred.
Add the garam masala.
Stir saffron into the cream and add to the pan.
Cook gently, stirring for 3 to 4 minutes.
Serve over white rice and garnish with the toasted almond flakes.
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